14 best grilled cheese panini recipe

Product description

Stove top pannini and sandwich maker. Lets you flip delicious hot sandwiches in a flash. Lightweight, with two interlocking grill pans. Included is a non stick ceramic surface, so food is done right. Make delicious hot breakfast sandwiches, panninis, desserts and more. Tough grade copper infused ceramic. Recipe guide included. Non stick surface.

• Lightweight, Nonstick, Perfect for sandwiches, panninis, desserts.

User questions & answers

Question:	Do you have to season this pan ongoing even if you don't use....like wok
Answer:	No, the Pan has a non-stick coating and does not required seasoning. Recommend that you Wash and Dry after using the Pan. Tip: I use/place a half pat of Butter on the top and bottom inside surfaces to produce a nice brown 'toasted' look and taste/flavor to the bread used in making Sandwiches in this Pan.
Question:	Is it safe for Glass top Stove
Answer:	Yes
Question:	Is it possible to get another wire piece for the end of the handle? ours came off and my bro-in-law wants to buy a replacement piece. it works great
Answer:	I would also like to know where to get a replacement piece. I absolutely love this panini maker but my “hook piece” came off as well and I’ve been muddling along without it.
Question:	will this work for quesadillas
Answer:	Yes, it will. Just cook as normal but instead of flipping the food with a spatula, just flip the pan. Hope I helped you out. Take care and stay safe.

Product features

Cookware That Brings Out the Chef in You

Not all of us have mastered the art of perfectly flipping a sandwich in a frying pan. And that’s okay. Red Copper Flipwich makes flipping and grilling sandwiches on your stovetop fun and easy. Flip with confidence when you use Flipwich. In a single step, you can create gooey grilled cheese, press the perfect panini, or efficiently grill a chicken cutlet to top your salad.

Get cooking with the Red Copper, endorsed by one of best-selling author, Cathy Mitchell. Start your Red Copper collection with the 10-piece or 5-piece set, or build slowly by adding from the wide range of pots and pans, bakeware, and specialty cookware, like the 5 Minute Chef and Flipwich.

Copper-Infused Ceramic

The Flipwich has a strong copper-infused ceramic coating that creates a non-stick and scratch-resistant cooking surface. Your food won’t stick and cause scratching to the ceramic coating. Your food will slide right out of the pan. No scrapping, no scratching needed. Little to no oil, butter, or grease is needed while cooking, allowing you to cook healthier home cooked meals. The ceramic nonstick coating is bonded to aluminum so it distributes heat. Your food will cook evenly and more efficiently, avoiding hot spots. To ensure you get the most out of your Red Copper Flipwich, handwashing with a mild detergent is recommended.

Twin Interlocking Plates

Aluminum induction plates on either side of the Flipwich distribute heat evenly within the pan. This lightweight pan creates a sealed cooking environment for your sandwiches, locking in heat and cooking them much faster. Each Flipwich has a grill texture on both interlocking panels. The stay-cool handles are equipped with a handle clip to make sure Flipwich won’t open while you’re in the middle of flipping it.

Delicious Recipes

Make scrumptious treats in your Flipwich, thanks to Cathy’s easy recipe guide. The recipe guide includes:

Basic Pudgy Pies, Stuffed Burger Patties, Hotdogs, Pizza Pita, Stuffed French Toast, And so much more.

Create your own mouth-watering masterpiece with Red Copper Flipwich.

Safe, Non-Toxic Coating

Have peace of mind while cooking. Red Copper cookware does not contain any PFOAs or PTFEs. These chemicals are normally added to nonstick cookware, but begin to disintegrate at high heats. The coating can flake off into food and become ingested. These harmful chemicals won’t leach into your food. Cook with confidence. Cook with Red Copper.

Product features

Chicken Parm Panini

Imagine my delight once I discovered that leftover pasta, with the flavorful sauce it’s absorbed, is great in sandwiches. The next time you’ve got extra spaghetti in your fridge, go ahead and create a sandwich version of your favorite pasta dish. For this update on a chicken parm sandwich, I bread and saute thin chicken breast cutlets and layer them with fresh basil, mozzarella cheese, and leftover spaghetti on garlic-buttered ciabatta. It’s the classic dish in handheld form!

Chicken Caesar Panini

Extra-flavorful grilled chicken breast, melty Asiago cheese, crisp romaine lettuce, tomatoes, red onions, and Caesar dressing on a toasty, crouton like baguette—it’s chicken Caesar salad’s sandwich cousin. I nearly overdid chicken Caesar salad in my corporate days back in my twenties. There was a cafe across the street from my office building in San Francisco that made an excellent version, so I’d order it two or three times a week. These panini bring back some fond—if a little excessive—food memories for me.

Red, White, and Blue Cheese Panini

Roasted turkey, bacon, avocado, sweet roasted Roma tomatoes, just a sprinkling of Gorgonzola cheese, and romaine lettuce on their airy, house-baked rosemary olive-oil bread—Con Pane has created an absolute masterpiece with this one. For my grilled version, I wait until the sandwich comes off the grill to add the romaine. That way I can have the toasted bread and soft Gorgonzola while still keeping the greens fresh and crisp.

Turkey Jalapeño Melt Panini

A bright spot in many otherwise nondescript office parks is the hidden deli. It’s the little hole-in-the-wall place no one else knows about unless they work in the building. Quite frankly, it’s often not really a place an outsider would seek out. You find the usual sandwiches, sodas, coffee, and maybe a jar of day-old cookies. But it’s incredibly convenient and offers an easy break from the office grind upstairs. These panini were inspired by my husband’s favorite sandwich from the hidden deli near his office.

No-Fuss, No-Flip Chicken Quesadillas

I’ll tell you one thing that really impresses me: when chefs can easily and expertly flip food in a skillet with just a quick flick of the wrist. I watch in complete awe—this is not a skill I currently possess. I can usually flip pancakes if the batter is thick enough, but a quesadilla full of shredded cheese and other loose toppings? Forget it. Enter the panini press, with its ability to cook from both the top and bottom at the same time. It’s by far the easiest way that I know of to cook quesadillas and other dishes that you’d otherwise have to flip.

Chicken Teriyaki

I knew from the outset that chicken teriyaki would be well suited for a minimal effort–high reward meal on the panini press. Boneless chicken cooks incredibly quickly on the grill, and you can set it in its sweet and salty marinade ahead of time. All I needed was to research the right ingredients to make an authentically Japanese version of this familiar favorite. I found such an approach on Marc Matsumoto’s popular food blog, NoRecipes.com. Here, I’ve adapted Marc’s beautifully simple recipe for grilling on the panini press.

Cheeseburger Patty Melt Panini

I might go so far as to say that a patty melt is even better than a regular burger. Grilled on rye bread and enveloped in cheese, a patty melt tends to hold its ingredients intact better than its burger counterpart. Condiments like grilled onions and Thousand Island dressing are an insurance policy, so that on the off chance you overcook the patty, you’ll still end up with a flavorful sandwich. And then there’s the rye bread—bread that actually tastes like something—cradling your burger patty. Yup, give me a good patty melt over a regular burger any day.

Greek Shrimp Panini with Pesto, Feta, and Sun-Dried Tomatoes

The trouble with making sandwiches with shrimp is that the little guys have a tendency to slip and slide around a bit. I’ve played around with a lot of different shrimp panini concepts and I finally figured out the key to making them work: a wide berth of bread. Give shrimp a little wiggle room—either on a dense sliced bread or a wider ciabatta—and they play nicely with your other ingredients. Which is a very good thing, because these flavorful panini deserve to be grilled as often as possible.

Product features

100 Surefire Recipes for Making Panini & Many Other Things

• Panini and Panini Presses - The Basics
• Poultry Perfection
• High on the Hog
• The Butcher's Best
• Gifts from the Sea
• Nature's Bounty
• Gooey Goodness
• On the Morning Menu
• A Little Something Sweet

The Basics

Follow the author's advice by learning the ins and outs of panini presses with these topics:

• Adjustable thermostat
• Grill surface area
• Drainage
• Removable Plates
• Adjustable Height Control + more!

Turkey, Cranberry, and Brie Panini

Instructions:

1. Heat the panini press to medium-high heat.
2. Slice off the domed top of a baguette portion to create a flat grilling surface. Split the baguette to create top and bottom halves. Layer Brie and turkey on the bottom half of the baguette. Spread 1 tablespoon (16 g) of cranberry sauce inside the top baguette half and place it on top of the sandwich to close it.
3. Grill two panini at a time, with the lid closed, until the cheese is melted and the baguettes are toasted, 5 to 7 minutes.

Citrus-Marinated Grilled Chicken

Serve this delicious dish with warm tortillas, tomatoes, red onions, and cilantro!

Yield: 2 servings

Tuna and White Bean-Chive Hummus Tartines

Cook the ingredients of tuna salad and toss them in red wine vinegar and olive oil!

Yield: 4 tartines

Grilled Pears with Honey-Whipped Greek Yogurt and Toasted Almonds

Grill fresh pears on your panini press & pair them with cold, creamy Greek yogurt! A drizzle of honey and a sprinkle of a few almonds are great last minute touches to create a breakfast masterpiece that will melt in your mouth!

Yield: 4 servings