Panini Week wouldn't be complete without a hot pastrami sandwich. With the classic flavors of rye bread, sauerkraut, mustard, and Gruyere cheese, there is a reason this flavor combo has been beloved for years! TIP: When using something wet like sauerkraut, be sure to line the insides of both pieces of bread with cheese. It'll … Continue reading Pastrami, Gruyere, Sauerkraut, Whole Grain Mustard, and Rye Panini

Okay, here me out; I realize this panini doesn't look all that appetizing. When the balsamic vinegar mixes in with the pesto, it can become muddled and discolor the bread. But don't let that discourage you from trying this sandwich, because this caprese-inspired panini is delicious! A grilled chicken breast nestled in garlicky, basil-y pesto, … Continue reading Pesto Chicken, Mozzarella, Heirloom Tomato, and Balsamic Panini

Did you know you can use tuna as opposed to sliced meat inside of a panini? This tuna salad panini is reminiscent of a classic tuna melt, incorporating fresh tomato and avocado slices in addition to the sharp compliment of cheddar cheese. TIP: Put your cheese slices next to the bread. This way, the heat … Continue reading Tuna Salad, Cheddar, Avocado, and Tomato Panini

The second sandwich in our Panini Week combines the saltiness of ham and swiss with the tartness of Dijon mustard and the sweetness of Granny Smith apples. Sandwiched between two pieces of golden, crunchy rye bread, and you have a craveable flavor bomb that will satisfy any appetite! TIP: You can use whichever type of … Continue reading Ham, Swiss, Dijon, and Granny Smith Apple Panini

Sandwiches already have potential for deliciousness, but something special happens when you grill or toast them over heat. One of my husband's all-time favorite meals is a grilled cheese sandwich (with tomato soup), so I challenged myself to jazz up grilled cheese sandwiches for an entire week. I came up with five unique and craveable … Continue reading Turkey, Havarti, Sundried Tomatoes, and Spinach Artichoke Panini