Best 5 No Press Panini With Mozzarella Roasted Red Pepper And Basil Recipes

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Indulge in a symphony of flavors with our no-press panini, a culinary masterpiece that combines the richness of mozzarella, the vibrant tang of roasted red peppers, and the aromatic freshness of basil. This delectable sandwich is a testament to the power of simple ingredients, perfectly harmonized to create a satisfying and unforgettable meal. Prepared without the need for a panini press, this recipe caters to home cooks of all skill levels, making it an accessible and enjoyable kitchen endeavor. Discover the art of crafting this delightful panini, along with variations that introduce exciting new flavors and textures. Elevate your lunch routine or impress your dinner guests with this versatile dish that promises to tantalize your taste buds.

Here are our top 5 tried and tested recipes!

ROASTED RED PEPPER PANINI



Roasted Red Pepper Panini image

No need for takeout when you can make our delicious Roasted Red Pepper Panini right at home. Country Crock® Spread, basil, and garlic make a creamy pesto that gives this sandwich so much fabulous flavor. We love the combination of spinach, roasted red pepper, and mozzarella, but feel free to experiment with your favorite ingredients.

Provided by Country Crock®

Categories     Trusted Brands: Recipes and Tips     Country Crock®

Time 18m

Yield 2

Number Of Ingredients 7

2 tablespoons Country Crock® Spread
¼ cup fresh basil
2 cloves garlic
4 (1/2 inch) slices baguette
½ cup baby spinach leaves
½ cup sliced roasted red bell peppers in water, drained
4 ounces sliced mozzarella cheese

Steps:

  • Process Country Crock® Spread, basil and garlic in food processor or blender until almost smooth.
  • Spread 2 slices bread with basil butter. Top with spinach, roasted pepper, mozzarella, and remaining bread slices.
  • To cook in panini press: Preheat the press. Add sandwich and cook according to the manufacturer's instructions until golden and crisp, 3 to 5 minutes. Repeat with remaining sandwich.
  • To cook in skillet: Melt 1 tablespoon Country Crock® Spread over medium heat in skillet and add sandwiches to skillet. Place a heatproof plate on top of sandwiches and weigh down with heavy heat-proof object. Cook sandwiches 3 to 4 minutes or until golden. Turn sandwiches over and weigh down with plate. Cook 3 minutes or until golden and cheese is melted.

Nutrition Facts : Calories 223.1 calories, Carbohydrate 16.5 g, Cholesterol 36.3 mg, Fat 9.8 g, Fiber 1.1 g, Protein 17.3 g, SaturatedFat 5.9 g, Sodium 674.6 mg, Sugar 2.7 g

PROSCIUTTO AND MOZZARELLA PANINI



Prosciutto And Mozzarella Panini image

Provided by Emeril Lagasse

Time 15m

Yield 4 servings

Number Of Ingredients 9

1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons minced fresh oregano, or 1 teaspoon dried
1 teaspoon minced garlic
Kosher salt and freshly ground pepper
8 1/2-inch-thick slices ciabatta or other rustic Italian white bread
4 ounces thinly sliced mozzarella cheese
4 ounces thinly sliced prosciutto
6 ounces jarred roasted red peppers,drained and torn into 1-inch-wide pieces

Steps:

  • Whisk the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl to blend.
  • Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the remaining 4 slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
  • Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.
  • Photograph my Andrew Mccaul

PANINI WITH ROASTED PEPPERS



Panini with Roasted Peppers image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 14m

Yield 4 servings

Number Of Ingredients 5

8 slices crusty Italian semolina bread
1 pound fresh or fresh smoked mozzarella, sliced
1 (8 to 10-ounce) container roasted peppers, drained
2 tablespoons green salad olives, sliced with pimientos
Extra-virgin olive oil, for brushing

Steps:

  • Make 4 sandwiches with the bread, cheese, roasted pepper, and a sprinkling of sliced olives; keep your ingredients in single layers.
  • Heat a nonstick griddle pan over medium heat.
  • Wrap a brick completely in foil.
  • Brush sandwiches on both sides with oil. Place sandwiches on grill and top with the foil wrapped bricks. Use one brick per 2 sandwiches to weight down. Grill weighted sandwiches 3 minutes on each side. Split sandwiches corner to corner and serve.

PROSCIUTTO ROASTED RED PEPPER AND MOZZARELLA PANINI



Prosciutto Roasted Red Pepper and Mozzarella Panini image

Got this off of 30 Minute Meals. This is my new favorite sandwich. I got a Panini maker a couple of months ago and this is made quite frequently on it!

Provided by pines506

Categories     Lunch/Snacks

Time 11m

Yield 4 serving(s)

Number Of Ingredients 5

1/3 lb thinly sliced prosciutto di Parma
8 slices chewy crust Italian bread, from a large loaf (I use Turano brand)
1 (16 ounce) jar roasted red peppers, drained well
1 lb fresh mozzarella cheese, sliced
olive oil, for drizzling

Steps:

  • Preheat a grill pan or large nonstick griddle over medium to medium high heat.
  • Build your sandwiches: place 2 or 3 slices of prosciutto on 1 piece of bread.
  • Top with an even layer of roasted red pepper and an even layer of mozzarella.
  • Top with another slice of bread.
  • Drizzle the tops of the assembled sandwiches with olive oil.
  • Place the olive oil coated bread face down on the grill or griddle and drizzle the opposite side with addition olive oil.
  • Weight the sandwiches down with a tin foil covered brick or a heavy skillet filled with a sack of flour (If using a panini maker-- just close the lid-- no need to flip).
  • Press the sandwiches for 2 or 3 minutes on each side, then serve immediately.

MOZZARELLA & PROSCIUTTO PANINI



Mozzarella & prosciutto panini image

In ten minutes go Italian with a mouthwatering mozzarella and prosciutto panini

Provided by Sara Buenfeld

Categories     Brunch, Lunch, Main course, Side dish, Snack, Supper

Time 10m

Yield Makes 2 sandwiches

Number Of Ingredients 6

4 thin slices ciabatta bread (cut diagonally for longer slices)
4 slices prosciutto
4 slices mozzarella (half a 125g pack)
1 roasted red pepper from a jar, halved
8 large basil leaves
olive oil for brushing

Steps:

  • Put a griddle pan over a gentle heat to warm. Take the bread and make two sandwiches, layering up the prosciutto, cheese, red pepper and basil for the filling. Brush the outsides of the bread with oil.
  • Put the sandwiches on the griddle and cook for about 1 minute each side - press down firmly with a metal spatula so they flatten and become golden and ridged by the griddle. Eat while deliciously hot and melted.

Nutrition Facts : Calories 622 calories, Fat 36 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 37 grams carbohydrates, Fiber 4 grams fiber, Protein 37 grams protein, Sodium 7.97 milligram of sodium

Tips:

  • Choose the right bread: A good panini bread should be sturdy enough to hold up to the fillings and the grilling process, but not so thick that it overpowers the other flavors in the sandwich.
  • Don't skimp on the fillings: Paninis are a great way to use up leftover meats, cheeses, and vegetables. Be generous with your fillings, but don't overpack the sandwich, or it will be difficult to grill.
  • Grill the panini over medium heat: This will help to prevent the bread from burning and the fillings from drying out.
  • Use a panini press or a heavy skillet: A panini press will give you the best results, but you can also use a heavy skillet if you don't have one. Make sure the skillet is large enough to accommodate the sandwich.
  • Grill the panini until the bread is golden brown and the fillings are heated through: This will usually take about 3-4 minutes per side.
  • Serve the panini immediately: Paninis are best served hot and fresh. If you're making them ahead of time, wrap them in foil and keep them warm in a low oven until you're ready to serve.

Conclusion:

Paninis are a delicious and versatile sandwich that can be made with a variety of ingredients. They're perfect for a quick lunch or dinner, and they're also great for parties and picnics. With a little creativity, you can create endless variations of paninis that everyone will love.

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