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Mini Paninis
All you need is buttered French baguette slices, swiss cheese and sliced corn beef, a little kraut and our Grill Pan and Grill Press to make adorable Mini Paninis.
Ingredients
| Combinations | Reuben | Turkey & Brie | Caprese |
| Spread | ¼ cup (60 mL) light mayonnaise 1 tbsp (15 mL) ketchup dill pickle, finely chopped | ¼ cup (60 mL) light mayonnaise garlic clove, pressed green onion, finely chopped | ¼ cup (60 mL) light mayonnaise garlic clove, pressed fresh basil, finely chopped |
| Cheese | 6 oz (175 mL)Swiss (24 slices) | 6 oz (175 mL) brie (24 slices) sliced crosswise | 6 oz (175 mL) mozzarella (24 slices) |
| Meat | 6 oz (175 mL) corned beef thinly sliced | 6 oz (175 mL) deli turkey thinly sliced | no meats! |
| Toppings | sauerkraut 1 cup (250 mL) | small red apple 12 slices | 2 small plum tomatoes cut into 12 slices |
Directions
Preheat Grill Pan and Grill Press over medium heat 3 minutes. Butter each panini top, arrange in pan, buttered-side down. Brush with remaining butter; top with press. Cook 2–3 minutes or until grill marks appear and bread is golden brown. Remove press and carefully turn panini with Mini Nylon Serving Spatula. Top with press; cook an additional 2–3 minutes.
Yield:
- 12 servings of 1 panini
