August is National Panini Month and I can’t imagine a better reason to turn on my indoor grill and invite friends over for a grilled sandwich schmorgesborg! I’ve created some delicious Paninis using robust flavors, and the best part is they can be interchanged to create whichever sandwich you desire. Start with crusty bread, like one with a delicious sourdough crust, spread with creamy, cool dips like guacamole and fill with salty, smokey meats and melty cheese. Pop open a bottle of your favorite white wine and you’ve got a party. Try out my combinations or enjoy your own creations.
Rosemary Ham, Havarti and Wild Arugula on Sourdough Bread
1 large Loaf of Sourdough Bread, like this one, sliced into half inch thick pieces
8 oz slice Rosemary Ham
8 oz Sliced Havarti
8 oz Arugula
On each side of the sourdough, place a slice of cheese. Then layer ham and small handful of arugula. Press sandwich together and grill on a panini press until cheese melts and grill marks appear on the crust.
Smoked Turkey, Provolone and Guacamole on Pretzel Roll
4 Pretzel Rolls
8 oz Sliced Smoked Turkey
8 oz Sliced Provolone
8 oz Guacamole
Slice the pretzel rolls horizontally, then spread a thin layer of guacamole on each slice. Layer a slice of provolone and smoked turkey on each piece, close sandwich and grill on a panini press until cheese melts and grill marks appear on the bread crust.
Smokey Cilantro Chicken on Cheddar and a Ciabatta Roll
4 Ciabatta Rolls
8 oz grilled Cilantro marinated chicken breasts (can use a store bought marinade, like this one. I add fresh chopped cilantro and a couple minced garlic cloves for added flavor)
8 oz sliced Sharp Cheddar
Several dashes of Chipotle Tabasco Sauce
Slice the ciabatta rolls horizontally and add a slice of cheese to each side. Slice grilled chicken and layer on top, then add dashes of Chipotle Tabasco. Close sandwich and grill on a panini press until cheese melts and grill marks appear on the bread.
Prosciutto, Fig and Brie on Baguette
1 French Baguette
8 oz Slicing Brie Cheese, cut into 1/4 inch pieces (feel free to use a traditional wedge, but I found the block to be easier to cut uniform slices)
8 figs, sliced horizontally in 1/4 inch slices
Slice the baguette in half horizontally. Brush both sides with balsamic and layer cheese, prosciutto and figs. Close baguette and grill on a panini press until cheese melts and grill marks appear on the bread, then cut into sandwiches and serve.