Best Panini Press Dinner Recipes

Panini Press Dinner image

Provided by Alton Brown

Categories main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 5

5 rashers thick-cut bacon
1/2 large red onion, thinly sliced longitudinally from root to stem (see Cook's Note)
1 pint button or cremini mushrooms, thinly sliced
2 ounces baby spinach (two big handfuls)
1 tablespoon Buffalo wing hot sauce

Steps:

Lay out the bacon rashers in a cold panini press, being careful to not overlap them. Cook on high until the bacon is crisp, 7 to 8 minutes. (If your machine doesn't have heat settings, just plug it in and turn it on.)
Remove the bacon and set aside on a paper towel, then take a look at how much fat remains in the press. Ideally, you'll have about 2 tablespoons, but depending on the fat content of your bacon, you may have more. What I do in this case is fold a couple of paper towels, place in the press, close the lid, count to three, then carefully remove and discard.
Add the red onion pieces, distributing them evenly. Close the press and cook for 4 minutes. Remove to a bowl, then add the mushrooms in a single layer. Close and cook until the mushrooms are brown, 2 to 3 minutes. Add to the bowl with the onions. Repeat with the spinach, cooking for no more than 30 seconds before moving to the bowl.
Crumble the bacon into the bowl, dress with the hot sauce, and serve.
After enjoying, you're going to look at the panini press and curse me because now you have to clean it. This is made easier by turning the machine off, allowing it to cool, laying a few moistened and folded paper towels across the lower surface, and closing the lid for about 10 minutes. Then wipe clean and store...the machine, not the paper towels.

Quick & Easy Dinner: Quesadillas image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 6

1 - 1 1/2 cups veggies cut into strips like bell peppers (onions, zucchini, sliced portobello mushrooms, and/or summer squash)
4 8- or 10-inch flour tortillas
1 1/2 - 2 cups shredded cheese like cheddar (monterey jack, or pepper jack)
A handful of black beans (rinsed and drained)
Sliced cooked chicken breast or strips of cooked beef
Salsa (pico de gallo, sour cream, avocado, and or guacamole to top)

Steps:

In a large bowl, toss the vegetables with a little olive oil and sprinkle with salt and pepper. Grill on medium-high for about 8 minutes, until tender. Or in a large saute pan with a little olive or vegetable oil over medium-high heat, saute vegetables until tender. Set aside.
Lay the tortilla flat, and on the bottom half only, evenly lay 1/4 of the veggies, a sprinkle of beans if using, and four or five strips of meat. Sprinkle 1/4 of the cheese (approx. 1/3 cup) over the filling ingredients.
Carefully fold the top half over so the quesadilla is a half-moon shape.
Place the quesadilla in a panini press and cook until cheese is melted and outside is golden-crisp, or cook in a saute pan drizzled with vegetable, canola, or olive oil over medium-high heat, carefully flipping occasionally, until the cheese is melted and both sides are golden-brown.
Serve with salsa, pico de gallo, sour cream, avocado, and or guacamole as condiments.