SOURDOUGH BREAD PANINI RECIPES

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FREEZER BREAKFAST PANINI RECIPE | REE DRUMMOND | FOOD NETWORK



Freezer Breakfast Panini Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 1 hours 15 minutes

Cook Time 50 minutes

Yield 12 servings

Number Of Ingredients 11

12 tablespoons salted butter, softened
24 slices sourdough bread 
18 large eggs 
3/4 cup half-and-half 
Kosher salt and freshly ground black pepper 
2 pounds shaved honey ham 
1/2 cup mayonnaise 
Juice of 1 lime 
Hot sauce, for seasoning
Two 15-ounce cans whole green chiles, drained, preferably Hatch brand 
24 slices Monterey Jack cheese 

Steps:

  • Heat a panini press. Butter each piece of bread on one side, reserving 4 tablespoons of the butter. Lay 4 pieces of the bread, buttered-side down, on the panini press. Top with another piece of bread, buttered-side up. Press the bread until golden and slightly flattened, 2 to 3 minutes. Remove and repeat two more times until all the bread is toasted on one side. Set aside.
  • Mix together the eggs, half-and-half, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside.
  • Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Spread the ham in the pan and sear until caramelized in spots, flipping once, 2 to 3 minutes total. Remove to a sheet pan and allow to cool.
  • Lower the heat to medium and melt the remaining 2 tablespoons butter in the skillet. Scramble the egg mixture until just set, 5 to 7 minutes. Remove the eggs to a sheet pan and spread them out to cool.
  • Meanwhile, mix together the mayonnaise, lime juice, 1/2 teaspoon kosher salt and some hot sauce to taste in a small bowl.
  • When the all the components have cooled, assemble the sandwiches by spreading all the pieces of the toasted bread with 1 tablespoon of the mayo mix. Next, lay a whole green chile on top of the mayo. Evenly distribute the shaved ham and scrambled eggs on top of the chiles. Top each with two slices of cheese and then the remaining slice of bread.
  • Wrap each sandwich individually in foil and place into 2 large resealable plastic bags. Place in the freezer and store up to 1 month.
  • To cook: Preheat the oven to 350 degrees F. Remove the sandwiches from the freezer and bake until heated through and the cheese has melted, 20 to 25 minutes.
  • Carefully remove from the oven, unwrap and enjoy.

PANINI AL POMODORO | ITALIAN TOMATO ROLLS | #BREADBAKERS ...



Panini al Pomodoro | Italian Tomato Rolls | #BreadBakers ... image

Panini al Pomodoro are rolls originating in Venice, Italy. They include tomato paste in the dough, plus, they are decorated with tomato paste, along with Italian herbs.

Provided by Karen's Kitchen Stories

Total Time 17 hours 20 minutes

Prep Time 1 hours

Cook Time 20 minutes

Number Of Ingredients 14

75 grams (2/3 cup) all purpose flour
3 tablespoons water
Pinch of instant or active dry yeast
3 tablespoons olive oil
1 small brown or yellow onion, dice
1 1/2 tablespoons tomato paste
All of the biga/preferment
250 grams (1 cup) water, plus more as necessary
500 grams (4 cups) all purpose flour
1 1/4 teaspoons instant yeast
2 1/2 teaspoons salt
Olive oil
Tomato Paste
Freshly chopped herbs, such as parsley, oregano, rosemary, basil, thyme, or whatever you have, chopped or sliced.

Steps:

  • Combine the preferment ingtredients in a small bowl and stir/knead, until combined. Cover with plastic wrap and let sit for 12 ro 24 hours. The mixture should double or triple in size.
  • Heat a small saucepan over medium heat. Add 1 tablespoon of the olive oil and heat the oil. Add the onion and stir and cover the pan with the lid. Lower the heat to low and cook the onion for 8 to 10 minutes, until softened, but not browned.
  • Turn off the heat and add the tomato paste. Stir. Set aside to cool.
  • Add the water to the preferment and mix with your hads or a dough whisk until the mixture is combined.
  • Add the flour to the bowl of a stand mixer and make a well in the middle. Pour the biga and water mixture into the well. Sprinkle with the yeast. Cover the bowl and let stand for 1 hour.
  • Add the salt and the remaining olive oil and knead with the dough hook for about 10 minutes. If the mixture is too dry, add some water, but not too much. The dough should be smooth but not tacky.
  • Let the dough rest, covered, for 20 minutes. Knead in the onion and tomato paste mixture, and place the dough into an oiled bowl or dough rising bucket, cover, and let rise until doubled, 1 to 2 hours.
  • Divide the dough into 12 pieces and let rest under oiled plastic wrap or a tea towel for 15 minutes.
  • Shape the dough pieces into rolls and place them onto two parchment lined baking sheets and let rest, covered, for 45 minutes. Meanwhile, heat your oven to 425 degrees F with a rack in the middle.
  • Brush the rolls with olive oil, dab with a bit of tomato paste, and sprinkle the rolls with herbs. Bake the rolls, one sheet at a time, for 20 minutes. Cool on a wire rack.

Nutrition Facts : Calories 190.37, FatContent 1.65, SaturatedFatContent 0.25, CarbohydrateContent 37.91, FiberContent 1.63, SugarContent 0.76, ProteinContent 5.22, SodiumContent 4.54, CholesterolContent 0.00

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PANINI AL POMODORO | ITALIAN TOMATO ROLLS | #BREADBAKERS ...
Panini al Pomodoro are rolls originating in Venice, Italy. They include tomato paste in the dough, plus, they are decorated with tomato paste, along with Italian herbs.
From karenskitchenstories.com
Total Time 17 hours 20 minutes
Cuisine Italian
Calories 190.37 per serving
  • Brush the rolls with olive oil, dab with a bit of tomato paste, and sprinkle the rolls with herbs. Bake the rolls, one sheet at a time, for 20 minutes. Cool on a wire rack.
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