I’ve mentioned my Cuisinart Griddler 4-in-1 panini maker previously, but I’m not sure I’ve conveyed just how in love with this thing I truly am. So far I’ve used it to make panini sandwiches, pancakes (several times) and french toast. Every time I use it, I love it more.
Now I find that I am looking for excuses to use it. I’m tweaking recipes to make them appropriate for my griddler. I think I’m addicted.
Hi, my name is Valerie and I’m a griddler-a-holic (“hi, Valerie!”).
The latest experiment came out quite delicious. I wanted to use the ingredients of our favorite crab cake but make it into a panino. My reasoning was that the crunchy bread would take the place of the crispy coating of the crab cake. It worked like a charm.
You can easily substitute your own favorite crab cake recipe, but I highly recommend this one. The chile-garlic mayonnaise is great for other sandwiches or dipping too, so make a little extra to keep around. It is easy to adjust the level of spiciness to your own taste.
We found these sandwiches quite filling. Leftovers were just as good the next day – warming them in the toaster oven on 400 for 7-10 minutes returned the bread to warm and crispy, just like new.
Nutritional Info calculated with BigOven Recipe Software
Calories: 427, Fat: 11g (sat: 2g), Fiber: 3g, Sugars: 4g, Protein: 29g
The Cuisinart 4-in-1 Griddler is being featured as today’s Foodbuzz Daily Special. So what kitchen gadget are you addicted to?
I’ve been wanting a panini grill for a while now, but I just couldn’t bring myself to spend that much money on a (as Alton Brown says) “uni-tasker.” So when I thought I saw a Cuisinart 4-in-1 Griddler on sale at Amazon for only $43.95, I immediately ordered it!
It turns out, what I actually ordered was just the regular Cuisinart panini press, NOT the 4-in-1 I thought I was ordering. No WONDER it was such a great price! Doggone it!
However I ended up with it, it is definitely easier to make panini with this, than trying to press a sandwich using a cast iron skillet and a grill pan. We tried it out for the first time last night on these yummy Smoked Mozzarella and Chicken Panini sandwiches, and it worked like a charm.
This recipe is fairly quick and simple but packs in lots of flavor, and the sandwiches are large and filling. This made two large panini sandwiches for us as a one-dish meal, but if you were serving sides, you could probably serve just one-half to 4 people and be fine.
Don’t wimp out and sub regular mozzarella for the smoked – it’s what makes it so amazing!
I’m the only person at my house who will eat vegetables. Can you believe that? Both my boyfriend and his son are major veggiephobes – the son more than the father, but he is still pretty bad.
Surprisingly, they will both eat tomato soup. Mostly as something to dunk a grilled cheese sandwich in, naturally, but still. I’m not going to look a gift horse in the mouth. If they’ll eat it, I’ll make it!
I’ve been looking for a good homemade tomato soup recipe for a while. I had tried out a few different ones, but nothing seemed to be just right. Recently I had seen a couple of different recipes that looked interesting – Tyler Florence’s Roasted Tomato Soup and OurBestBites.com’s Creamy Tomato Soup. Both had things that appealed to me, so I decided to take a few elements of each and see what happened.
We were pretty happy with the result. Even with winter / early spring tomatoes, it had a good tomato-y flavor, and the cheese made it rich and creamy. The only improvement I would make next time is to use my immersion blender a little more thoroughly to ensure a totally smooth soup.
We enjoyed this soup and accompanying crispy, cheesy panini over the weekend when it was cold and rainy – a perfect warm and filling rainy day meal.
Nutritional Info calculated with BigOven Recipe Software
||Herb & Swiss Panini
|Fat: 6g, Sat Fat: 3g
||Fat: 11g, Sat Fat: 6g
So there we were, laying in bed late on a lazy Sunday morning, watching Giada de Laurentiis make yummy looking tuna melt panini.
I said, “I think we have everything but the bread.”
He said, “I’ll get the bread” and grabbed his keys.
Warm, crunchy bread, melty cheese over creamy tuna and some fresh spinach to cut the richness made a very satisfying Sunday lunch. Yum!
I don’t have a panini press, but a grill pan on the bottom and a heavy cast iron skillet on top did the job. I can definitely see how a press would be ever so much easier and result in a more even result (my skillet kept slipping off), though, so there’s another item for my ever-expanding kitchen wish list.
It’s very easy to customize this tuna melt to your taste or to what you have on hand. Switch out herbs and seasonings, greens and bread to create your own panini masterpiece!
Tuna Melt Panini
- 1/4 cup light mayonnaise
- 2 tbsp fresh lemon juice (half a lemon)
- 9 oz solid white tuna in water (2 cans), drained
- Kosher salt and freshly ground black pepper
- Lemon pepper or chopped fresh herbs (optional)
- Handful of fresh spinach, washed and dried
- 4 pieces Italian or Foccacia bread (4×4″ or so)
- 4 slices provolone cheese
- Olive oil (or regular) cooking spray
- Mix mayonnaise and lemon juice in a bowl. Add tuna and blend, then season to taste. If desired, add lemon pepper or chopped herbs to taste.
- Slice each piece of bread into two (from side). Spray outside of bread with cooking spray and lay sprayed side down on cutting board. Spread bottom half of bread with tuna mixture, top with some fresh spinach and add a slice of cheese. Top with other half of bread.
- Preheat a panino grill, or heat a grill pan over medium heat. Spray with cooking spray to prevent sticking. Grill sandwich until the cheese melts and the bread is crisp and golden, about 5 minutes. If using a grill pan, press down on top of sandwich while grilling to compact (I used a cast iron skillet) and you will need to turn sandwich over halfway through to achieve that lovely pressed, grilled texture on both sides. Try not to squish all the goodies out the side like I did.
- Serve immediately.
Adapted from from Giada de Laurentis
Don't Forget Delicious! http://188.8.131.52/~acleverc/dontforgetdelicious.com/
calculated with BigOven Recipe Software
|Fat: 37.1g, Sat Fat: 13.2g
||Fat: 15.3g, Sat Fat: 5.8g