This is a grilled vegetarian panini sandwich recipe made from mozzarella cheese, tomatoes and basil. You can think of this vegetarian panini like a bruschetta sandwich, as the ingredients and flavors are similar. If you don't have a panini press1 or a grill, you can use a regular skillet.
Preparation:
Pre-heat your grill, panini press3 or skillet to medium.
Slice your French bread on a bias cut. This panini sandwich would also taste great on sourdough bread.
Slice your mozzarella cheese about 1/4 inch thick, and cut the tomato into thin slices.
Assemble your panini by placing the mozzarella cheese on top of the bread, then add a single layer of tomatoes. Add about 1/2 tsp chopped fresh basil on each sandwich, and add the top layer of bread.
Lightly brush each side of your sandwich with olive oil and place on your grill or panini press.
Cook on each side for 3-4 minutes, or until cheese is melted.
Enjoy your grilled vegetarian panini! Scroll down for more vegetarian paninis and sandwiches to try.
I often make this without the fake meat and cheese and add more zucchini (about 2 med.), peppers, and mushrooms, just to increase the veggie servings and keep it simple. It is good both ways!
1 (26-ounce) jar marinara sauce, divided
1 cup finely chopped onion
1/2 cup chopped red bell pepper
1 cup meatless fat-free sausage, crumbled (such as Lightlife Gimme Lean, optinal)
1 cup chopped mushrooms
1/2 cup chopped zucchini
2 garlic cloves, minced
1 (16-ounce) tube of polenta, cut into 18 slices
1/2 cup (2 ounces) shredded mozzarella soy cheese (optional)
Preheat oven to 350°.
Spoon 1/2 cup marinara sauce into an 8-inch square baking dish to cover bottom, and set aside.
Heat a large nonstick skillet over medium-high heat with a little water/broth or pan spray. Add onion and bell pepper; sauté 4 minutes or until tender (adding water/broth as needed). Stir in sausage; cook 2 minutes. Add mushrooms, zucchini, and garlic; sauté 2 minutes or until mushrooms are tender, stirring frequently. Add remaining marinara sauce; reduce heat, and simmer 10 minutes.
Arrange 9 polenta slices over marinara in baking dish, and top evenly with half of vegetable mixture. Sprinkle 1/4 cup of cheese over vegetable mixture; arrange remaining polenta over cheese. Top polenta with the remaining vegetable mixture, and sprinkle with remaining 1/4 cup cheese.
Cover and bake at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until bubbly. Let stand 5 minutes before serving.
1 pkg. (8 ounces) of cornbread stuffing mix 2 cups of frozen mixed vegetables slightly thawed 1-1/2 cups of cubed cooked ham 3 eggs, lightly beaten 2 cups of milk 1/4 teaspoons salt 1/4 teaspoon of black pepper 1/2 cup of shredded cheddarcheese
In a microwavable baking dish (12×8x2-inch) mix together the stuffing, vegetables and ham. In a bowl mix together the eggs; milk, salt, and pepper pour this over the cornbread mixture and cover with plastic wrap. Put in the refrigerator and leave for at least 5 hours or overnight.
Next day, remove the plastic wrap and cover with waxed paper and microwave for 6 minutes rotate 1/4 turn. Continue microwaving for another 7 to 9 minutes or until a knife inserted in middle comes out clean. Sprinkle with the cheese.
1. Put oil in a frying pan and heat to med. high. 2. Put slit in bologna from middle to all the way through the end. 3. Put bologna in heated oil. 4. Brown both sides. 5. Add cheese to top while last side is browning. 6. Spread mustard on both sides of bread. 7. Add bologna between slices and gobble it up!
1 Preheat the oven to 350°F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. It will make things easier if this baking pan also can be used as a serving pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a couple chips thick. Spread the refried beans over the chips (this is why you need extra thick chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the top of chips and beans. Sprinkle slices of jalapeño peppers over the cheese. Bake in oven for 10 minutes, or until cheese is melted. 5 minutes in a convection oven.
2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on top.
Serves 8. What is pictured above is a half-recipe.
1 ½ lb. of cooked chicken diced ¾ cup diced onion 1 ½ cups diced celery 2 oz. cream cheese 1 cup of Blue Cheese dressing 1 cup shredded sharp cheddar cheese 12 oz. bottle of Frank’s Original Red Hot Sauce
Sauté onion & celery until glossy & softened. Add cream cheese, blue cheese & hot sauce, stir until melted. Remove from heat. Add chicken & mix well – add cheddar cheese & mix. Pour into baking dish and bake 30 minutes at 350.
While a senior at Penn State I took an alumni visiting my roommates to the Alabama game with me since they had a Saturday mid-tem – ugh. I had never met him before and he was a bit concerned with my plan to make several gallons of Alabama slammers and visit their tailgates. I explained if they were coming this far for the game they’d probably have a good tailgate. Long story short we had a blast, met a lot of nice people, shared our slammers which were a hit and enjoyed their scrumptious food. Penn State won the game. Tailgating brings people together.
"Eggplant slices are dipped in egg and bread crumbs and then baked, instead of fried. The slices are layered with spaghetti sauce, mozzarella and Parmesan cheeses." Ingredients: 3 eggplant, peeled and thinly sliced 2 eggs, beaten 4 cups Italian seasoned bread crumbs 6 cups spaghetti sauce, divided
Directions: 1.Preheat oven to 350 degrees F (175 degrees C). 2.Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. 3.In a 9x13 inch baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. 4.Bake in preheated oven for 35 minutes, or until golden brown.
Pizza Dough: Makes enough dough for two 10-12 inch pizzas
* 1 1/2 cups warm water (105°F-115°F) * 1 package (2 1/4 teaspoons) of active dry yeast (check the expiration date on the package) * 3 1/2 cups bread flour (can use all-purpose but bread flour will give you a crisper crust) * 2 Tbsp olive oil * 2 teaspoons salt * 1 teaspoon sugar
Pizza Ingredients
* Olive oil * Cornmeal (to slide the pizza onto the pizza stone)
* Tomato sauce * Mozzarella or Parmesan cheese, shredded * Feta cheese * Mushrooms, thinly sliced * Bell peppers, stems and seeds removed, thinly sliced * Italian sausage, cooked ahead * Chopped fresh basil * Pesto * Pepperoni, thinly sliced * Onions, thinly sliced * Sliced ham
Special equipment needed
* A pizza stone, highly recommended if you want your pizza dough to be crusty * A pizza peel or a flat baking sheet * A pizza wheel for cutting the pizza, not required, but easier to deal with than a knife
Method Making the Pizza Dough
1 In the large bowl of a heavy duty electric mixer (such as a Kitchen Aid), add the warm water. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Stir to dissolve completely if needed at the end of 5 minutes.
2 Attach a mixing paddle to the mixer. Mix in the olive oil, flour, salt and sugar on low speed for about a minute. Remove the mixing paddle and replace with a dough hook. Knead using the mixer and dough hook, on low to medium speed, until the dough is smooth and elastic, about 10 minutes. If you don't have a mixer, you can mix and knead by hand.
3 Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours. If you don't have a warm spot in the house you can heat the oven to 150 degrees, and then turn off the oven. Place the bowl of dough in this warmed oven to rise.
At this point, if you want to make ahead, you can freeze the dough in an airtight container for up to two weeks. Preparing the Pizzas
1 Place a pizza stone on a rack in the lower third of your oven. Preheat the oven to 450°F for at least 30 minutes, preferably an hour.
2 Remove the plastic cover from the dough and punch the dough down so it deflates a bit. Divide the dough in half. Form two round balls of dough. Place each in its own bowl, cover with plastic and let sit for 10 minutes.
3 Prepare your desired toppings. Note that you are not going to want to load up each pizza with a lot of toppings as the crust will end up not crisp that way. About a third a cup each of tomato sauce and cheese would be sufficient for one pizza. One to two mushrooms thinly sliced will cover a pizza.
4 Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip.
5 Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes.
Repeat with the second ball of dough.
6 Lightly sprinkle your pizza peel (or flat baking sheet) with corn meal. Transfer one prepared flattened dough to the pizza peel. If the dough has lost its shape in the transfer, lightly shape it to the desired dimensions.
7 Spoon on the tomato sauce, sprinkle with cheese, and place your desired toppings on the pizza.
8 Sprinkle some cornmeal on the baking stone in the oven (watch your hands, the oven is hot!). Gently shake the peel to see if the dough will easily slide, if not, gently lift up the edges of the pizza and add a bit more cornmeal. Slide the pizza off of the peel and on to the baking stone in the oven. Bake pizza one at a time until the crust is browned and the cheese is golden, about 10-15 minutes. If you want, toward the end of the cooking time you can sprinkle on a little more cheese.
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