Tag Archives: panini

Arugula, Hummus & Mozzarella Panini

One of my favorite things to make for dinner on busy days are paninis. Warm and creamy filling in between crisp, hot bread just seems a lot more fulfilling than the cold sandwich alternative when you are tight on time. I’ve learned that the soft cheese or spread, greens, protein, and harder cheese order of filling seems to work pretty well, with the spread and cheese acting as glue to hold the yumminess together. Good, crusty bread is also a must for paninis. If you don’t have good bread, stick with grilled American cheese & tomato soup (actually, even that should have good bread involved).

On these particular paninis, we paired some zesty spring arugula with creamy hummus, earthy mushrooms, bright pesto, and fresh mozzerella. It tastes like it takes a lot longer to make than it does!

Arugula, Hummus & Mozzerella Panini

Ingredients:

Makes 2 paninis

Ingredients

Ingredients

  • 2 T. pesto
  • 4 T. hummus (I used roasted red pepper)
  • 4 white mushrooms
  • 1/4 red onion (or 1 very small red onion)
  • 2 handfuls arugula
  • 4 oz. mozzarella
  • 4 slices wheat bread

Directions:

  1. Thinly slice mushrooms & onion and sauté until onion is translucent.
  2. Spread pesto on two bread slices.

    Pesto on bread

    Pesto on bread

  3. Spread hummus on remaining two bread slices.

    Hummus

    Hummus on other side.

  4. Divide sautéed mushrooms & onions over hummus.

    Mushrooms & Onions

    Mushrooms & Onions

  5. Place handful of arugula on top of mushrooms & onions.

    Arugula

    Arugula

  6. Slice mozzarella and place on top of arugula.

    Mozzarella

    Mozzarella

  7. Top with pesto-spread slice of bread.
  8. Grill in preheated panini press for 3-5 minutes, or until cheese is melted, or in skillet for 3 minutes per side.
  9. Serve hot with pesto roasted radishes and salad.
Arugula, Hummus & Mozzarella Panini

Compared to the mellower flavors of winter, this really shows of the variety of flavors for warmer months!


Ricotta, Eggplant & Mushroom Paninis

Eggplant is one of my favorite vegetables. It is flavorful, rich and versatile, providing an excellent base for all sorts of main dishes. The large purplish black veggie isn’t available in winter, though, so I had been missing it. So, when I found a container of grilled eggplant buried in our freezer from the summer, I was sooo excited to use it! A taste of summer in these dreary months was a welcome treat. Combined with some crusty bread, creamy ricotta, earthy mushrooms and zesty microgreens, these paninis are a great way to enjoy a variety of flavors and textures.

Ricotta, Eggplant & Mushroom Paninis

Ingredients:
No ingredient amounts here! It’s a sandwich, you can figure out what proportions you’d like!

Ingredients

Ingredients

Directions:

  1. Cut wheat bread into thick slices, and brush or spray outside of slices with olive oil. (I got to use our new oil mister here!)
  2. Spread ricotta cheese on inside of bread.
  3. Slice mushrooms.
  4. Layer eggplant and mushroom slices over ricotta.
  5. Top with microgreens or basil.
  6. Add mozzerella, if using.
  7. Grill sandwich on panini press for 3-4 minutes, or cook in skillet for about 3 minutes per side.
  8. Serve hot!
Ricotta, Eggplant & Mushroom Panini

Ricotta, Eggplant & Mushroom Panini


Superfood Soup & Turkey Paninis

I normally don’t post on the weekends, but with the snow in the Lehigh Valley today, I thought a soup recipe might be necessary. I’ll be headed out shortly to chaperone some cookie booth sales all day, but for those of you who are happily snowed in (or if you live elsewhere without snow and just want something delicious and healthy to warm you up today), give this soup a try! Also, if you can get there, the SteelStacks winter market will have many of these ingredients from 12-4 today. The veggies in this soup are all known “super foods” so it’s also jam packed with healthy nutrients and amazing flavor. Of course, one of the best things about soup is that you can’t really mess it up, so if you can’t get to the grocery store and are missing some ingredients, substitute as you see fit!

I’ve also included a ridiculously simple recipe for smoked turkey paninis that pair really well with this soup. So, curl up under a blanket, put on a good movie, and cozy up with this soup and sandwich duo. (It’s also a relatively quick meal to make on a weeknight!)

Superfood Soup

Ingredients:

Ingredients

kale, leftover sweet potato, garlic, onion, leftover brussel sprouts, smoked turkey broth, olive oil

Directions:

  1. Chop onions and mince garlic, then sauté in olive oil in large dutch oven.
  2. Roughly chop Brussels sprouts and add to onion mixture.

    Brussels Sprouts, Onion, Garlic

    Veggies Sautéing

  3. Separate thick stems from kale, chop, and add to veggies in pan, saving leaves for later.
  4. Sauté veggies over medium-high heat until sprouts are just turning golden and onions are translucent.
  5. Add stock or broth to pan. Bring to boil over medium-high heat, then reduce heat and simmer 10 minutes.
  6. Chop sweet potato and kale leaves and add to soup. Simmer 5 minutes.
  7. Serve hot with paninis!

Turkey Paninis with Kale & Mozzerella

Ingredients:
To make 2 paninis.

Ingredients

seeded sourdough bread, mozzerella cheese, kale, smoked turkey breast

  • good, crusty bread (we used seeded sourdough from Apple Ridge Farm)
  • fresh mozzarella (Klein Farms)
  • 4 kale leaves (use the thick stems in the soup)(Jett’s Produce)
  • 4 slices turkey breast (I used leftover smoked turkey)

Directions:

  1. Cut bread into four 1/2″ slices.
  2. Arrange kale leaves on 2 slices of bread.
  3. Arrange turkey on top of kale.
  4. Slice mozzarella and place on top of turkey.
  5. Add top piece of bread and grill on preheated panini press or tabletop grill for 3-5 minutes, or until bread is toasted and cheese is melted.
  6. Serve with soup!
Soup and sandwich

The perfect combination for a snowy day.

 


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