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PANINI RECIPES
Chicken & Artichoke Panini with Olive Tapenade
8 slices peasants’ bread
4-8 tablespoons fresh Olive Tapenade
4 pieces chicken breast butterfly cut, grilled
8 slices Provolone cheese (optional)
4 - 6 ounces sun-dried tomatoes
2 (6-oz.) jars drained and sliced artichoke hearts
To create a golden finish when grilled, brush each slice of bread with olive oil, one side
only. To build the panini, start with one slice of bread, olive oil side down.
Spread a generous portion of Olive Tapenade on the top, dry side of the bread. Layer
with chicken breast, cheese, tomatoes, and artichoke hearts.
Top with the remaining bread, making sure that the olive oil side is facing up. Place
assembled sandwiches on the Panini Maker. Lower top Grilling Plate onto the oiled
bread, making sure it lies evenly on the panini. Cook until golden brown, approximately
3-4 minutes, or until cheese is completely melted.
Makes 4 panini
Hearty Club Panini on Rye
4 slices rye bread
2 - 4 tablespoons Chili Mayo
4 - 6 slices turkey
4 - 6 slices cooked bacon (crisp, browned and drained)
shredded lettuce
4 thin slices tomato
4 thin slices sweet onion (optional)
Brush each slice of bread with butter, one side only. To build the panini, start with one
slice of bread, buttered side down.
Spread bread with Chili Mayo then layer turkey, bacon, lettuce, tomato and onion if
desired. Drizzle Chili Mayo over the top.
Top with the remaining bread, making sure that the buttered side is facing up. Place
assembled sandwiches on the Panini Maker. Lower top Grilling Plate onto the buttered
bread, making sure it lies evenly on the panini. Cook until golden brown, approximately
3-4 minutes, until cheese is completely melted.
Makes 2 panini
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