Giada's Kitchen: New Italian Favorites Read Online Free PDF Page A

bread on both sides with olive oil and place the bottom half of the bread slices in the panini press in a single layer. Close the panini press and heat the bread until golden, about 3 to 4 minutes. Repeat with the remaining top slices of bread.
    While the top slices of the bread are grilling, begin forming the sandwiches. Divide the cheese among the warm bread. Cover the cheese with slices of fruit. Drizzle the fruit with honey and sprinkle with salt and pepper. Top with a handful of arugula. Place the warmed top half of the bread over the arugula and return the completed sandwich to the panini press for 1 to 2 minutes more to melt the cheese. Cut the sandwiches in half and serve immediately.
    Note: If you do not have a panini press, you can make the sandwiches in a ridged grill pan. Preheat the grill pan, add the sandwich, then place a weight (a foil-wrapped brick, a smaller skillet with a couple of cans in it) on top. Turn once halfway through.
     

    A hearty yet sophisticated sandwich with enough meat in it to satisfy big appetites. Don’t use your stale, leftover croissants for this; you want the butter to melt and crisp up the dough, making it even flakier and completely delicious.
    4 servings
    4 croissants
    4 ounces smoked Gouda cheese, grated (about 1⅓ cups)
    8 teaspoons freshly grated Parmesan cheese
    4 ounces Genoa salami (about 24 slices)
    5 ounces arugula
    Heat a panini press. Slice one croissant in half horizontally and place both halves on a work surface, cut side up. Divide ⅓ cup of the smoked Gouda between the top and bottom halves of each croissant, then sprinkle each half with 1 teaspoon of the Parmesan. Top each side with about 3 slices of Genoa salami (about 1 ounce of salami per sandwich, total). Top one half of the sandwich with a small handful of arugula. Close the sandwich and repeat to make 3 more sandwiches. Grill the panini until the cheese melts, 3 to 4 minutes.
    Cut each sandwich into thirds. Place the remaining arugula on a serving platter. Place the warm sandwich slices on the arugula. Serve hot.
     

     

    I could eat this sandwich every day for the rest of my life and never get tired of it. The heat of the panini press melts the chocolate and Brie together, and the salty-sweet-gooey goodness that results is my idea of heaven. Sometimes I make these for a cocktail party, cutting each sandwich into four small squares, and it’s always a conversation starter.
    6 servings
    12 slices sourdough bread
    ⅓ cup extra-virgin olive oil
    12 ounces Brie cheese, thinly sliced
    1 (12-ounce) bag semisweet chocolate chips
    ⅓ cup thinly sliced fresh basil leaves
    Preheat the panini press.
    Brush both sides of the bread with olive oil. Place in the press, close, and grill the bread slices until they begin to turn golden, 1 to 2 minutes. Remove from the panini press and place 2 slices of cheese on one slice of bread, top with ⅓ cup chocolate chips, and sprinkle with basil. Top with another slice of bread. Continue with the remaining sandwiches. Return the sandwiches to the panini press until the chocolate begins to melt, about another 2 minutes.
    Cut the sandwiches into 2-inch-wide rectangles or small triangles and transfer to a serving platter.
     

    In Italy the term
panini
refers to any sandwich, whether warm or cold, pressed or not. What makes this different from your average tuna salad sandwich is the garbanzo bean spread; it lends a creamy, earthy flavor that’s a thousand times better than any mayonnaise-y sauce and keeps the tuna from tasting dry.
    8 servings
    Garbanzo Bean Spread
    1 (15½-ounce) can garbanzo beans, drained and rinsed
    2 garlic cloves
    ¼ cup fresh mint leaves
    2 teaspoons grated lemon zest
    3 tablespoons freshly squeezed lemon juice
    3 tablespoons extra-virgin olive oil
    ¼ teaspoon salt
    ¼ teaspoon freshly ground black pepper
    Panini
    1 cup pitted black olives, finely chopped
    ⅔ cup extra-virgin olive oil
    ½ teaspoon salt
    ½ teaspoon freshly ground black pepper
    2