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Montebianco Panini

Montebianco Panini


  • 1 package pizzelles
  • 14 Ounces Ciao Bella Montebianco Gelato
  • 1 jar Nutella


Soften 1 container of Ciao Bella Montebianco gelato at room temperature for 5 minutes. Lay out pizzelles on a cookie sheet, 2 per sandwich, and smear Nutella on 1 pizzelle. Add in 1-2 scoops of Montebianco gelato on top of Nutella. Place other pizzelle on top and slightly press down to seal. Place sandwiches in the freezer to harden until ready to enjoy.

Tip: Feel free to dip half of the Montebianco panini in tempered chocolate for an added delicious decoration!

20 Mouth-Watering Panini Recipes to Break Up the Sandwich Routine

Mitch Mandel and Thomas MacDonald

The beauty of a good hot sandwich is that once you pick your all your fixin's to put in it, there's really no work for you to do—the panini press (or a hot pan) will take those cold slices of meats, cheeses, and veggies, and turn them into a decadent, gooey creation that's greater than the sum of its parts.

But step out of your comfort zone and experiment with fruit and cheese combos (raspberry or fig jam go well with a light cheese like Provolone, apples love a sharp cheddar), sweet things you can put in a hot sandwich (Nutella or honey, for example), and even the different breads that will provide optimal support for your ingredients (from rye bread to torn pieces of naan).

Here are some of our favorite non-boring panini recipes that explore the limits of what a hot sandwich can do.

Recipe Summary

  • 10 slices sourdough bread
  • 10 teaspoons butter
  • 1 (22 ounce) package grilled chicken strips
  • 1 (2.5 ounce) package precooked bacon
  • 1 (8 ounce) ball fresh mozzarella cheese, thinly sliced
  • 1 medium avocado, peeled and thinly sliced
  • 1 medium Roma tomato, sliced
  • 5 teaspoons fresh basil pesto

Heat a panini grill on the highest setting. Brush 2 pieces of bread with butter. Assemble panini with chicken, bacon, and mozzarella. Lower panini press. Cook until bread is golden and cheese is melted, about 5 minutes.

Carefully separate bread and add in some sliced avocado, tomato, and pesto. Repeat above steps for additional panini sandwiches.

Classic Baguettes

These crunchy baguettes feature a chewy interior riddled with holes, and a crisp, deep-golden crust. While it's a challenge to make "real" baguettes at home, this version is probably as close to an artisan bakery version as you're going to find. The ingredients in baguettes are pure simplicity: flour, water, salt, and yeast. It's the baker's technique that turns an average baguette into an all-star. Don't expect perfection the first time out, but the more you practice your baguette-baking techniques, the better the baguette you'll make.


  • 1/2 cup (113g) water, cool
  • 1/16 teaspoon active dry yeast or instant yeast*
  • 1 cup (120g) King Arthur Unbleached All-Purpose Flour*

*Substitute 1 tablespoon (25g) healthy sourdough starter (fed or unfed) for the yeast, if desired.

  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 1 cup + 2 tablespoons (255g) water, lukewarm
  • all of the starter
  • 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour*
  • 2 teaspoons (12g) salt


Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.

To make the starter: Mix everything together to make a soft dough. Cover and let rest at room temperature for about 14 hours overnight works well. The starter should have expanded and become bubbly.

To make the dough: Mix and knead everything together — by hand, mixer or bread machine set on the dough cycle — to make a soft, somewhat smooth dough it should be cohesive, but the surface may still be a bit rough. If you're using a stand mixer, knead for about 4 minutes on medium-low speed (speed 2 on a KitchenAid) the finished dough should stick a bit at the bottom of the bowl.

Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes. Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.

Perfect your technique

Classic Baguettes Bakealong

Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces.

Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for 15 minutes or for up to 1 hour, if that works better with your schedule.

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand.

Turn the dough around 180° and repeat: fold, then flatten. Repeat this whole process again the dough should have started to elongate itself.

With the seam side down, cup your fingers and gently roll the dough into a 16" log. Your goal is a 15" baguette, so 16" allows for the slight shrinkage you'll see once you're done rolling. Taper each end of the log slightly to create the baguette's typical "pointy" end.

Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy ("marshmallow-y" is the term we use in our baking school). The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).

Towards the end of the rising time, preheat your oven to 450°F with a cast iron pan on the floor of the oven, or on the lowest rack. If you're using a baking stone, place it on a middle rack. Start to heat 1 1/2 cups water to boiling.

If your baguettes have risen in a dish towel or couche, gently roll them (seam side down) onto a lightly greased (or parchment-lined) baking sheet. If you plan on baking them on a baking stone, roll them onto a piece of parchment, and lift the parchment onto a baker's peel.

Using a baker's lame (a special curved blade) or a very sharp knife held at about a 45° angle, make three to five long lengthwise slashes in each baguette.

Load the baguettes into the oven. If you’re baking on a stone, use a baker’s peel to transfer the baguettes, parchment and all, onto the hot stone. Carefully pour the boiling water into the cast iron pan, and quickly shut the oven door. The billowing steam created by the boiling water will help the baguettes rise, and give them a lovely, shiny crust.

Bake the baguettes — on the pan, or on a stone — for 24 to 28 minutes, or until they're a very deep golden brown. Remove them from the oven and cool them on a rack. Or, for the very crispiest baguettes, turn off the oven, crack it open about 2", and allow the baguettes to cool completely in the oven, until both baguettes and oven are at room temperature.

Storage information: Store any leftover baguettes in a paper bag overnight freeze for longer storage. Thaw and reheat just before serving.

Tips from our Bakers

A long, slow rise is an excellent way to develop flavor in simple breads like this epis loaf. As yeast grows it releases organic acids and alcohol, both of which are flavor carriers. If desired, reduce the yeast in the dough to 1 teaspoon and allow the dough to rise for 3 hours (rather than 90 minutes) at cool room temperature (around 68°F). Gently deflate the dough, fold it into the center, and turn it over after 1 hour, and again after 2 hours.

Join King Arthur baker Martin Philip as he demonstrates the baguette shaping process. Watch 5 Tips: Shaping Baguettes now.

Recipe Summary

  • 4 slices bacon
  • 1 tablespoon mayonnaise
  • 4 slices ciabatta bread
  • 8 ounces deli-sliced roasted chicken
  • 2 slices Swiss cheese
  • 2 leaves lettuce
  • 4 slices tomato, or to taste
  • cooking spray

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 6 to 8minutes. Drain bacon slices on paper towels.

Spread mayonnaise on one side of the 4 slices of bread. Layer chicken slices, Swiss cheese, lettuce, tomato, and bacon, in that order, over 2 slices of bread. Place the remaining 2 bread slices on the top, mayonnaise side down.

Heat a panini press over medium-high heat and coat with cooking spray. Place sandwiches inside. Cook until heated through and the cheese starts to melt, 5 to 7 minutes.

Cut panini in half and serve immediately.

Panini Recipes

    Ciabatta bread, also called 'slipper' bread because it looks like a slipper, is the base for this updated meatloaf sandwich.
  • Brie Apple and Bacon Grilled Cheese Sandwiches
    This incredible sandwich is easy to make and has the perfect combination of flavors.
    Refrigerated pizza dough, havarti cheese, frozen spinach, and chicken make this delicious sandwich special.
  • Flank Steak Sandwiches
    This excellent sandwich combines a marinated, grilled, thinly sliced steak with grilled cheese bread!
    Use your favorite cheese in this delicious and simple hot grilled sandwich.
  • Grilled Creamy Roast Beef Sandwiches
    These excellent and rich sandwiches were the result of a fortuitous mistake in the kitchen. We have these often at our house!
  • Grilled Ham Gruyere Sandwich
    Gruyere is a type of Swiss cheese imported from France, it has a wonderful piquant flavor that pairs perfectly with salty and sweet ham.
    These sandwiches are dipped in an egg and milk mixture before grilling for super crunch and a beautiful crust.
    Melted rich cheese pairs with crunchy cole slaw in these easy and excellent sandwiches.
    This chicken panini recipe is a classic beloved by children and adults alike. This version uses rotisserie chicken, prepared pesto, cheese, and pre-cooked bacon.
    Individual French or Italian rolls are used in this delicious pressed sandwich made with two kinds of meat and two kinds of cheese. This is a variation on the traditional Cuban sandwich Fernando emailed me and said he "was introduced to the Cuban sandwich, in 1960 after Fidel took over, and it does not have turkey or provolone, it consists of French type bread, butter, mustard, Swiss cheese, pickles, honey cured sweet ham, and pork shoulder. A lot of Cubans came to Puerto Rico through Spain mainly because of the Spanish language. By the way, the cost was 0.35 cents." I love hearing from readers - I learn so much!
    These sandwiches are so easy! Just assemble them and bake. They turn out surprisingly brown and crisp.
    Traditionally, these sandwiches are fried in butter, but try them in a dual contact grill or panini maker. You can use any kinds of meat and cheese you'd like in this sandwich.
    Easy, yes. Simple, yes. Delicious? Yes!!
  • Grilled Ham and Onion Sandwiches
    Red onions are wonderfully sweet even when they're not grilled. This sandwich is a classic.
  • Grilled Salmon Sandwiches
    A creamy sandwich filling made from canned salmon, apples, cheese, and mayo is fabulous grilled on whole wheat or cracked wheat bread.
  • Grilled Teriyaki Chicken Sandwich
    Sesame seeds, ginger root, and pineapple add wonderful interest and flavor to these super delicious sandwiches.
  • Gourmet Grilled Cheese
    Two kinds of cheese and Dijon mustard make this crisp and melting sandwich very delicious.
    This recipe is a little more complicated to make you can purchase grilled vegetables from the deli to use as the filling if you'd like.
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    My personal favorite, and one of the best last minute suppers on earth.
    Tuna melts can be made as a closed sandwich too!

Make sure to try different breads in your sandwiches. Everything from cracked wheat bread, flavored corn or flour tortillas, croissants, pita bread, ciabatta, and other artisan breads, and even cracker bread and Boboli pizza crusts can be used to make imaginative sandwiches.

Slice meats and cheeses thinly so they heat through in the time the bread browns and crisps. If you are going to include vegetables in your sandwich, think about grilling or sauteeing them before adding them to the sandwich that way they'll blend beautifully with the other ingredients. And remember, since these sandwiches are generally very simple, the quality of your ingredients must be top notch.

Pane Siciliano– Sicily

One of the things that I am often tickled by is finding similarities between regional Italian food and Italian-American food. After years of living in Italy I always wondered why sesame loaves in the States were always called Italian loaves. After my recent visit to Sicily I discovered my answer.

Paarlbrot – Traditional Bread from the Venosta Valley

The first few days of our Bike the Wine Roads of Trentino-Alto Adige tour is spent in the lovely Val Venosta, or Vinschgau Valley. This is the upper part of the Adige river valley, running west to east from the Reschen Pass to Merano. A well-maintained bike path follows this valley, winding through apple orchards, vineyards, and berry fields, with spectacular mountains on either side. A great cycling destination for all levels of cyclists, offering tranquil flat bike paths to the start of the ascent of Passo Stelvio.

Sudtirol was part of the Austrian-Hungarian empire until after WWI, and the region today still strongly reflects its germanic roots, with German being used as frequently as Italian. The cuisine too reflects these same roots, one example being the breads you find – the mountain farmers here have always preferred whole wheat and rye based breads over the white bread you find in most of Italy. I find the best and most interesting varieties of breads in all of Italy here in Sudtirol.

The enviable climate of the Vinschgau, with very mild temperatures for the elevation is optimum for the cultivation of wheat and rye. The best rye flour is cultivated at higher elevations, and with over 300 days of sunshine a year, the rye has sufficient time to fully ripen.

Paarlbrot is the oldest type of bread from Venosta Valley. This Vinschger Paarl, “pair bread” after its two-lobed shape, was first baked in the ovens of Monte Maria Benedictine Abbey in the town of Burgusio/Burgeis in the 13th century. At that time, this “monastery bread”, as it is also called, was made at most four times a year, so it was essential that they last for the long winter months. The flat loaves of Paarlbrot and other breads were stored on racks, and were broken with a special tool called a “grammel”, then soaked in milk, coffer or soup.

Today you find many local bakeries producing fresh paarlbrot every day, so it no longer needs a long soak to be enjoyed. The original recipes begin with a sourdough type starter, 70% or so rye flour, and using milk rather than water – milk inhibits the gluten structure resulting in a flatter breads, but the fat in milk holds moisture so the bread doesn’t dry out as quickly, beneficial when these were expected to last for several month. The Paarl bread has a very distinctive flavor due to both the use of the sourdough, as well as the inclusion of cumin, fennel and fenugreek, all cultivated in the gardens of Sudtirol peasants.

Enjoy with cheese, local smoked sausages and speck, and a glass of good local red wine like a Schiava, or a local apple juice.

This version of Paarlbrot is not authentic, but does include the traditional flavorings – beginning with a sourdough, rye flour, cumin, fennel and fenugreek. I recently purchased the cookbook “The New Artisan Bread in Five Minutes a Day” by Jeff Hertzberg MD and Zoe Francois, and have been baking a LOT more bread recently, thanks to their minimalist approach (no kneading!!). So I adapted their technique using the traditional ingredients of Paarlbrot, and enjoying a panini with speck and cheese for lunch each day this week.


1 1/2 cups lukewarm milk (100°F or below)
1 1/2 teaspoons granulated yeast
1 1/2 teaspoons salt
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 teaspoon fenugreek seeds
10 ounces all-purpose flour
6 ounces rye flour

Pour the warm milk into a 6-quart bowl or a lidded food container. Add the yeast, salt, and seeds. Mix in the flour, do not knead. You will have a dough that is wet and loose enough to form to the shape of the container.

Cover with a lid, leaving it cracked open so it is not airtight, or loosely with plastic wrap. Allow the mixture to rise at room temperature until it begins to collapse, or at least flattens on top, about 2 hours. Then refrigerate and use over the next 14 days. You can use the dough anytime after this first 2 hour rise, but the flavor will be more complex if you allow it to sit overnight or longer in the refrigerator.

When ready to bake, turn on your oven to 450°F. If you have a pizza or baking stone, place this in the oven on a top shelf. Place an empty heavy duty metal (not glass, it may shatter )roasting pan on a shelf below.

If you have a pizza peel, prepare it by sprinkling with cornmeal or covering with parchment paper so the loaves will not stick. If you don’t have a peel, you can use the back of a sheet pan. Or you can just bake on a sheet pan if you don’t have a baking stone.

Dust the surface of the refrigerated dough with flour. Pull up and cut off about a cup of the dough, about 1/8th of the entire dough mass. Form into a flat oval and place on the peel or sheet pan. You want to do this quickly and handle the dough as lightly as possible irregular shape is preferred. Remove a second ball of dough the same size as the first shape in the same way and place on peel or pan next to first, touching for 2 inches or so along one side to make the characteristic ‘pair’ or ‘paarl’ shape. Repeat three more times to make 4 total paarl loaves.

Allow the dough to rest for 40 minutes.

When ready to bake, slide the parchment paper with the loaves onto the preheated stone. Quickly pour 1 cup of hot tap water into the empty roasting pan below the stone and close the oven door.

Bake for 20 to 25 minutes, or until the crust is richly browned and firm to the touch. Allow to cool.

Load the panini, then let it cook

Place the ham on the panini bread, followed by the cheese, making sure the filling ingredients are tucked inside the sandwich and not hanging out — especially the cheese, as it can lead to one major mess as it melts and then crusts onto your panini press. (Pro tip: If you want to get a bit fancy, layer half the ham, then the cheese, then the rest of the ham.) Close up the sandwich with the other half of the panini bread, then place the assembled panini in the hot panini maker and close it over.

Robiola Piemonte

Region of Origin: Piedmont

Type of milk: Robiola is the generic name for fresh, snowy cheeses from Piedmont made with cow, goat, or sheep's milk or often a combination of the three.

Aged: About a week

Notes: Moist, tangy, rindless, with a just-about-to-melt ice cream texture. This is a really lovely family of cheese--Italy's answer to a triple-crème. Cream is often added, and the flavor is usually creamy, soft, and sweet. I like Robiola Bosina, made with the "due latte" of sheep and cow's milk and also Robiola Rocchetta, made from all three milks and relentlessly dense and lush.

Serve: With a glass of Prosecco! Salute!

Full disclosure: I work at Fairway market in NYC, where these gorgeous cheeses were shot.

Watch the video: 23. Ricette italiane: Il Monte Bianco (January 2022).