Brie & Raspberry Jam Panini

I had a small piece of Brie cheese leftover and didn't want it to go to waste so I decided to make myself a grilled cheese sandwich for lunch. I was busy running around this particular day (what else is new!) and wanted something that I could take with me, but it also had to be quick and easy. Not only was this easy, (yes, only 3 ingredients!) it was delicious! I do make a baked Brie covered with Crescent Roll dough and put the preserves on top once it comes out of the oven and it had the same taste...YUM! I adjusted the recipe below to make for four people. 

Brie & Raspberry Jam Panini
4 Ciabatta Rolls, cut in half
12 oz. Brie, sliced
1/4 c. Raspberry Jam or Preserves
Cooking Spray

Add 3oz of cheese to the bottom of the bread, then spread 1 tbsp. of the preserves on the top of the bread. Place the top of the bread on sandwich. Heat up your panini grill pan, spray with cooking spray and place one sandwich. Hold down the top so that you melt the cheese and get light grill marks on the bread. Repeat for each sandwich. Serves 4. 

Enjoy! 

Shared at Everyday Mom's Meals Church Supper 7/1/12
Shared at Bobbi's Kozy Kitchen Manic Monday 7/2/12

Grilled Chicken & Pesto Panini

I love my Cuisinart Griddler/Panini maker! Not only does it make a great sandwich, but I use it to grill meats and vegetables during the colder months as well. The other night was one of those nights where I had about 30 minutes to cook dinner after I got home from carting the kids where they needed to be. So I prepared these sandwiches ahead of time so that all I had to do was grill them. They were DELICIOUS! There is nothing like fresh pesto on a sandwich and it's so easy to make too. 

Grilled Chicken & Pesto Panini
8 Thinly Sliced Chicken Breasts
1 Medium Panella Bread, sliced (or any other loaf of round bread), you won't use the entire loaf
8 Slices Fresh Mozzarella
2-3 Roma Tomatoes, sliced
Prepared Classic Pesto
Olive Oil Cooking Spray

Lightly spray cooking spray on your grill pan and cook chicken until it is cooked through, approximately 2-3 minutes (depending on thickness). Remove and let cool. Assemble your sandwiches by spreading some pesto on each side of the bread. Next, add your grilled chicken, tomato and mozzarella to one half of the bread then the top piece of bread. Repeat for remaining three sandwiches. Spray each side of the sandwich with cooking spray, close your grill/panini cover and squeeze down to form marks on the bread. The sandwich is done when it's golden brown and the cheese is melted. Makes 4 sandwiches. 

Classic Pesto
2 c. Fresh Basil, firmly packed
1/4 c. Pecorino Romano Cheese, grated
1/4 c. Pine Nuts
3 Cloves Garlic
2 tbsp. Extra Virgin Olive Oil
1/2 tsp. Kosher Salt
1/4 tsp. Fresh Ground Black Pepper

Add all ingredients to a food processor and blend until well mixed and the basil is a paste-like consistency. Makes 1/3 cup. 

Enjoy!