PANINI RECIPES

"Panini come in all shapes and sizes, and they're really easy to make. Some panini are served hot off the press, while others are served cold. To make a hot panini, you will need a panini press, which basically is a hot clamshell-style grill. The press can be found in most department stores or gourmet cookware outlets."

INGREDIENTS:

I) Basil Pesto (recipe follows) - Basil, olive oil, garlic, pinenuts, Parmesan cheese

II) Tapenade (recipe follows) - Pitted Calamata olives, anchovies, garlic, capers, olive oil

III) Cherry Pepper Relish (recipe follows) - Chopped sweet cherry peppers, Calamata olives (green), tomato, red onion in vinaigrette dressings

IV) Pepperonata (recipe follows) - Diced sweet onions and red bell pepper. Saute in olive oil then add Balsamic vinegar. Add fresh rosemary while sauteing

Meats - Mortadella, salami, Proscuitto di Parma and rosemary ham (These meats can easily be substituted with roast turkey breast, grilled chicken, or even cooked steak and cooked seafood)

Cheese - Provolone, fresh Mozzarella, Fontina, smoked Mozzarella

Veggies - Grilled eggplant, tomatoes, arugula, basil, spring mix

Breads - Ciabatta, Francesi, sweet French Focaccia

RECIPES

I) CIABATTA BREAD - Pesto spread, rosemary ham, sliced tomato, Provolone cheese. Press on grill.

II) SOFT FRENCH - Black Olive Tapenade, Proscuitto di Parma, goat cheese and arugula. Press on grill.

III) FOCACCIA BREAD - Peppernata, fresh Mozzarella cheese, (1) grilled eggplant, (1) grilled portabella mushroom, fresh basil leaves and sundried tomatoes. Press on grill.

IV) FRANCESI BREAD - Cherry pepper relish, mortadella, salami, smoked Mozzarella and shredded Romaine lettuce.

BASIL PESTO

2 cups basil
1/4 cup olive oil
1/4 cut pinenuts
1/2 cup grated Parmesan cheese
2 cloves chopped fresh garlic
pinch of salt and pepper

Combine ingredients and blend or process until coarse

VARIATION: substitute sundried tomatoes for basil

BLACK OLIVE TAPENADE

1 1/2 cup Gaettas pitted black olives
1 teaspoon capers
1 teaspoon chopped garlic
pinch of red pepper flakes
1/4 cup olive oil for blending

Place all ingredients in a blender or food processor. Slowly add olive oil until mixture is barely smooth.

CHERRY PEPPER RELISH

1/2 cup sweet cherry peppers, chopped
1/2 cut tomatoes, chopped
1/4 cup garlic-stuffed green olives, chopped
1/4 cup red onion vinaigrette

Combine all ingredients, blending by hand with a spoon.

PEPPERONATA

2 cups red bell pepper, chopped
1 cup sweet onion chopped
1/2 cup olive oil
1/4 cup Balsamic vinegar

Saute peppers and onions in olive oil. Add vinegar and reduce down

Excerpt from: Merced Sun-Star article by Vincent D'Angelo, May 19, 2007