American Dairy Association/Midwest Dairy Association

For more thrilling ways to explore your passion for cheese, visit: www.ilovecheese.com www.midwestdairy.com

Create your own version of Panini sandwiches with these American-made cow’s milk cheeses: American Asiago Blue Brick Brie Butter Kaese Camembert Cheddar Colby Colby Jack Cream Cheese Edam Feta Fontina Fromage Blanc Gorgonzola Gouda Gruyère Havarti Kasseri Limburger Longhorn Monterey Jack Mozzarella Muenster Neufchâtel Parmesan Pepato Pepper Jack Port du Salut Provolone Queso Blanco Romano Scamorza Sharp Cheddar Swiss Teleme Tilsit Watching your calorie intake? Use reduced fat cheeses for the same variety of flavors and nutrition. CHICKEN FLORENTINE PANINI CHEDDAR AND MONTEREY JACK PANINI

BEEF, ONION AND HORSERADISH CHEDDAR PANINI

ITALIAN-STYLE PANINI

TURKEY, RED PEPPER AND WHITE CHEDDAR PANINI

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mericans have always had a PASSION for European-inspired foods – foods that embody tradition, pure enjoyment and a topic of conversation. The latest infatuation to “heat up” the scene is hearty Italian-style sandwiches, called PANINI. In Italy, the word Panino (a diminutive of pane or bread) means, “little bread” or “sandwich.” And as the name suggests, Panini are sandwiches with ROMANCE. Made with fresh ingredients, distinctive wholesome breads and mouthwatering cheeses – Panini embrace all that is Old World. Prepared with care and creativity, our CHEESY Panini recipes combine that old-world taste passed down for generations with new-world simplicity.

Because CONVENIENCE is key, it’s no wonder more people are making sandwiches for dinner. In an American Dairy Association survey, more than 61 percent of today’s cooks said they make an everyday sandwich taste even better by heating it up and by adding bold-flavored ingredients, such as two or three different kinds of cheese. Whether you use a new indoor grill, oven or stovetop preparation, making mouthwatering Panini at home is deceptively quick and simple. All of our featured recipes include fresh, ROBUST FLAVORS on crusty breads with warm delicious cheese. And each takes 35 minutes or less to prepare – proving that big taste really does come in small packages!

CHEDDAR AND MONTEREY JACK PANINI
PREP: 30 minutes MAKES: 4 sandwiches INGREDIENTS: mayonnaise or salad dressing 8 thick slices French bread, cut on an angle 4 slices Cheddar cheese 4 slices Monterey Jack cheese 8 thin slices ripe tomato fresh basil leaves freshly ground black pepper 8 tablespoons of butter PREPARATION: Spread mayonnaise on 1 side of each slice of bread. Layer cheeses, tomato and basil leaves on bread. Add pepper to taste. Spread butter on the outside of bread slices. Place in Panini grill and cook 4 to 5 minutes or until browned and cheese melts. Gerry Lantto, Golden Valley, Minnesota www.ilovecheese.com Contest Winner, 2004

BEEF, ONION AND HORSERADISH CHEDDAR PANINI
PREP: 35 minutes MAKES: 4 sandwiches INGREDIENTS: red onion, thinly sliced 2 tablespoons olive oil 1/2 cup melted butter 1/4 cup olive oil 8 slices Horseradish Cheddar cheese 12 ounces shaved roast beef sourdough bread, cut into 3/4-inch thick slices

PREPARATION: Saute onion slices in 2 tablespoons olive oil in a medium saucepan until tender. Combine butter with olive oil. Brush 1 side of 4 slices of bread with the butter mixture and place, butter side down, in Panini grill. Top each bread slice with 1 slice of cheese, beef, onion and a second slice of cheese. Brush 1 side of remaining slices of bread with butter mixture and place over cheese, butter side up. Cook 4 to 5 minutes or until browned and cheese melts. Tracy Rabenberg, Executive Chef, Apples Catering, St. Paul, Minnesota

ITALIAN-STYLE PANINI
PREP: 35 minutes MAKES: 4 sandwiches INGREDIENTS: 1 onion, thinly sliced 1 (8 oz.) pkg. cream cheese, softened 4 Italian rolls hot or mild peppers, finely chopped 3/4 cup marinara sauce fresh basil leaves 8 ounces Provolone cheese 8 ounces Genoa salami 8 ounces Cappacolla or any type of ham 8 ounces Colby Jack cheese PREPARATION: Spread cream cheese on both sides of inside of buns. Combine peppers and marinara sauce. Layer pepper mixture, onion, basil leaves, Provolone cheese, Genoa salami, ham and Colby Jack cheese on bottom buns. Place tops on buns and cook in Panini grill until cheese is melted. Note: Rolls may also be wrapped in foil and warmed in oven heated to 350 degrees Fahrenheit for about 20 minutes or until heated through. Nora Oelke, Waupun, Wisconsin www.ilovecheese.com Contest Winner, 2004

TURKEY, RED PEPPER AND WHITE CHEDDAR PANINI
PREP: 25 minutes MAKES: 4 sandwiches INGREDIENTS: 1/2 cup melted butter 1/4 cup olive oil 12 ounces shaved peppered turkey 1 (7 oz.) jar roasted red peppers 8 slices sharp white Cheddar cheese rye or marble bread, cut into 3/4-inch thick slices PREPARATION: Combine butter with olive oil. Brush 1 side of 4 slices of bread with the butter mixture and place, butter side down, in Panini grill. Top each bread slice with 1 slice of cheese, turkey, peppers and a second slice of cheese. Brush 1 side of remaining slices of bread with butter mixture and place over cheese, butter side up. Cook 4 to 5 minutes or until browned and cheese melts. Tracy Rabenberg, Executive Chef, Apples Catering, St. Paul, Minnesota

CHICKEN FLORENTINE PANINI
PREP: 35 minutes MAKES: 8 sandwiches, 4 servings INGREDIENTS: 1 (10 oz.) can Pillsbury Refrigerated Pizza Crust 1 (9 oz.) pkg. Green Giant Frozen Spinach 1/4 cup light mayonnaise 1 garlic clove, minced 1 tablespoon olive oil 1 cup chopped red onion 1 tablespoon sugar 1 tablespoon vinegar (cider, red wine or balsamic) 2 boneless, skinless chicken breast halves 1/2 teaspoon dried Italian seasoning 1 garlic clove, minced 4 (4-inch) slices Provolone cheese PREPARATION: Heat oven to 375 degrees Fahrenheit. Unroll dough; place in ungreased 15 x 10 x 1-inch baking pan. Starting at center, press out dough to edges of pan. Bake at 375 degrees Fahrenheit for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the garlic cloves; mix well. Refrigerate. Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. To flatten each chicken breast half, place, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4-inch thick; remove wrap. Sprinkle chicken with Italian seasoning and minced garlic. Spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once. Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down. Heat large skillet or cast iron skillet over mediumhigh heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crisp and heated, turning once. Cut each warm sandwich into quarters. Denise Yennie, Pillsbury Bake-Off Contest, 2002 Grand Prize Winner Bake-Off is a registered trademark of General Mills. Photo courtesy of General Mills