National Panini Month

Recipes:

Grilled Vidalia Turkey Panini
Grilled Vidalia Turkey Panini
Submitted by cheryl christian (FL)

Ingredients
1/4 Cup Vidalia® Onion Dressing
1/4 cup mayonnaise
4 slices prepared Bountiful Beer Bread Mix®
1/4 lb. thin sliced smoked turkey breast
1/4 lb. provolone cheese
1 tart apple, thinly sliced

Directions
Combine first 2 ingredients and spread on two slices of bread. Equally divide next 3 ingredients between the coated breads. Create sandwich by covering with second slice of bread. Coat fry pan with cooking spray and grill sandwiches. Makes 2 sandwiches.

Balsamic and Basil Panini
Balsamic and Basil Panini
Submitted by Robin Rita (NY)

Ingredients
4 large sandwich buns
8 oz. fresh mozzarella cheese, thinly sliced
1/4 lb. prosciutto
1 tomato, sliced
16 oz. jar roasted red bell peppers, drained
1 tsp Italian Garlic Bread Seasoning
1 Tbsp. Balsamic & Basil Dipping Oil

Directions
Preheat broiler. Slice rolls and place in broiler for a 3-4 minutes. Lightly sprinkle Italian Garlic Bread Seasoning onto the insides of the toasted rolls. Layer on cheese, prosciutto, tomatoes and red peppers. Drizzle with Balsamic & Basil Dipping Oil. Close roll and press firmly. Makes 4 servings.

Mascarpone Dessert Panini
Mascarpone Dessert Panini
Submitted by Lisa Correia (NJ)

Ingredients
1/2 cup mascarpone
8 slices 1/2-inch thick brioche bread
3/4 cup Rhubarb Strawberry Fruit Spread
2 Tbsp. softened butter
Powdered sugar

Directions
Spread mascarpone on 4 slices of bread; spread Rhubarb Strawberry Fruit Spread on remaining 4 slices of bread. Close sandwich; brush outside of sandwiches with butter. Press sandwiches in panini press or indoor grill until golden brown, about 5 minutes. Dust sandwiches with powdered sugar. Makes 4-6 servings.