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Category Archives: Sandwiches

Panera Grilled Muffaletta Sandwich

Grilled Muffuletta Sandwich INGREDIENTS 1 Panera Asiago Cheese Focaccia (round)
½ cup oil-packed sliced sun-dried tomatoes
4 ounces thinly sliced smoked provolone or mozzarella cheese
2 ½ cups jarred olive salad, drained, and chopped if necessary
3 ounces thinly sliced mortadella (Italian cured sausage)
3 ounces thinly sliced Genoa salami
2 ounces thinly sliced baked ham, preferably smoked Virginia ham

DIRECTIONS Cut Panera Asiago Focaccia in half through the side. Drain some oil from the sun-dried tomatoes and brush over cut sides of bread.

Layer half of cheese on bottom of bread. Layer on half of olive salad. Then all of the mortadella, salami, ham, and sundried tomatoes. Add remaining half of olive salad and remaining half of cheese. Cover with top of bread and compress the sandwich with your hands. Wrap in foil and weight down the foil-wrapped sandwich with a heavy skillet filled with canned goods or another heavy weight. Let stand for 30 minutes or until grill is ready.

Heat a covered grill to medium on one side. For a gas grill, use only light burners on one side. For a charcoal grill, spread hot coals to one side. Put foil-wrapped sandwich on grill over unheated side and weight down with the skillet and a rock or brick to compress. Cover grill and cook until cheese melts, 10 to 15 minutes.

Remove sandwich to a cutting board. Unwrap, cut into wedges like a pizza, and serve.

Serves 4-6
Prep: 5 mins (plus 30 minutes standing time)
Cook: 25 mins


PW’s Grilled Chicken and Roasted Red Pepper Panini


* 2 whole Boneless, Skinless Chicken Breasts
* 8 whole Sundried Tomatoes, Packed In Oil
* 3 Tablespoons Prepared Basil Pesto
* 1 Tablespoon Extra Virgin Olive Oil
* 1 Tablespoon Lemon Juice
* ½ teaspoons Kosher Salt
* Freshly Ground Black Pepper
* ¼ cups Mayonnaise
* 2 whole Red Bell Peppers
* 8 whole Slices Provolone Or Mozzarella Cheese
* 8 slices Good Whole Grain Sandwich Bread
* 4 Tablespoons Butter, Softened

Preparation Instructions


Slightly flatten chicken with a mallet (just until uniform thickness.)

In a blender or food processor, puree sundried tomatoes, pesto, olive oil, lemon juice, salt, and pepper. Add half the mixture to a ziploc bag with the chicken breasts. Smush around to coat the chicken, then refrigerate for several hours or overnight.

After marinating, heat heavy skillet or grill to medium. Grill or cook chicken until done. Slice chicken into strips.


In a small bowl, combine mayonnaise and 3 tablespoons of the sundried tomato mixture. Cover with plastic wrap and refrigerate until needed.


If you have a gas cooktop, blacken red peppers directly over the flame. (If you do not have a gas cooktop, blacken them directly under the oven broiler.) Completely blacken/char on all sides, then immediately seal in a ziploc bag. Allow peppers to sit, sealed, in the bag for at least 20 minutes. When cool enough to handle, remove from bag and use fingers to slip off the blackened skin. (Don’t be afraid to leave some black bits!) Lop off the top, cut in half, then seed and slice into strips. Set aside.


To make the panini, spread generous amounts of the sundried tomato/pesto spread on one side of all the pieces of bread. On four of the pieces, arrange 1/4 of the chicken slices, 1/4 of the pepper slices, and two pieces of provolone. To with the other four pieces of bread with the spread face down. Butter both sides of sandwich, then grill in panini maker or on a skillet over medium-low heat. (If you use a skillet, set a heavy pan or skillet on top of the sandwich as each side browns.)

Slice sandwiches in half and serve immediately with cold grapes. Delish!

Roast Turkey Panini with Pesto, Roasted Red Pepper & Fontina Cheese

Roast Turkey Panini with Pesto, Roasted Red Peppers & Fontina Cheese

recipe credit: Emeril Lagasse

* 1/4 cup prepared basil pesto
* 8 slices ciabatta bread or other rustic Italian white bread, thinly sliced
* 8 ounces very thinly sliced roast turkey breast
* 1 roasted red bell pepper, stemmed, skin and seeds removed, cut into thin strips
* 6 ounces fontina cheese, thinly sliced, to cover the bread slices
* 1 tablespoon extra-virgin olive oil


Arrange the slices of bread on a flat work surface and, using a small spoon, divide the pesto evenly among 1 side of each of the bread slices.

Divide the turkey, roasted pepper strips, and fontina equally among 4 of the bread slices. Top with the remaining 4 slices of bread, pesto sides down, to form 4 sandwiches.

Brush the outsides of each sandwich lightly with some of the olive oil.

Heat a large skillet, griddle, or grill pan over medium-high heat. When the skillet is hot, add the sandwiches and cook until the bread is golden brown and the cheese is melted, pressing occasionally with a large metal spatula or the bottom of a small heavy saucepan, about 4 minutes per side. Remove sandwiches and transfer to a cutting board. Slice in half on the diagonal and serve immediately.

Oven Ham Sammies


* 16 ounces, weight Thin Sliced Deli Ham
* 12 slices Swiss Cheese
* 1 package King Hawaiian Rolls, 12 Count
* ½ cups Butter, Melted
* 2 teaspoons Onion Flakes
* 1 teaspoon Poppy Seeds
* 1 teaspoon Worcestershire Sauce
* ½ teaspoons Ground Mustard

Preparation Instructions

Put ham and cheese in between sliced rolls. Mix all other ingredients and spoon over sandwiches. Let set overnight or several hours.

Bake on 350F for 15 min before serving.

Recipe Credit

Turkey & Brie Panini

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Turkey & Brie Panini

serves 4 – makes 2 large sandwiches

recipe credit: marlene major

3/4 lb. Shaved Turkey Breast – we recommend Applewood Smoked Natural Turkey from the deli counter
Brie cheese, sliced thinly
2-3 sweet yellow onions, sliced thinly
1 red onion, sliced thinly
sliced sourdough bread or country bread

Caramelize the onions over medium heat until they are dark in color & very soft (could take up to 45 min).
Warm the panini press. To assemble sandwiches, lay a row of sliced brie cheese across one slice of bread. Then add the turkey, then top with the onions. Top with the other piece of bread. Lightly grease the panini press with extra virgin olive oil. Cook sandwiches until cheese is melted and bread is toasted. Slice each sandwich diagonally and serve immediately.


Artichoke and Tuna Panini

Garbanzo Bean Spread:

* 1 (15 1/2-ounce) can garbanzo beans, drained
* 2 cloves garlic
* 1/4 cup fresh mint
* 2 teaspoons lemon zest
* 3 tablespoons lemon juice
* 3 tablespoons extra-virgin olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper


* 1 cup pitted black olives, finely chopped
* 2/3 cup extra-virgin olive oil
* 1/2 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* 2 (5 1/2-ounce) cans Italian tuna in olive oil, drained (recommended: Flot)
* 1 (13 3/4-ounce) can quartered artichoke hearts, drained
* 8 mini baguettes, sliced in 1/2 lengthwise
* 2 cups arugula
* Special equipment: Brown parchment paper for wrapping the sandwiches


To make the Garbanzo Bean Spread: Combine all the ingredients in a food processor. Pulse until the mixture is smooth. Transfer to a small bowl and set aside.

To make the Panini: Combine the black olives, olive oil, salt, pepper, tuna, and artichokes in a bowl.

Lay out the sliced baguettes. Spread the Garbanzo Bean Spread on both halves of the baguettes. Spoon the tuna mixture over the bean spread. Top with the arugula and close the sandwich. Wrap 1 end of the sandwich in parchment paper to make it easier to eat. Place the sandwiches on a platter and serve.

Recipe Credit