Turkey Avocado Panini

Ingredients

1/2 ripe avocado

1/4 c mayonnaise

2 ciabatta rolls

1 T olive oil, divided

2 slices provolone cheese

1 c whole fresh spinach leaves, divided

1/4 pound thinly sliced mesquite smoked turkey breast

2 roasted red peppers, sliced into strips

Directions

1. Mash the avocado and the mayonnaise together in a bowl until thoroughly mixed.

2. Preheat a panini sandwich press

3. To make the sandwiches, split the ciabatta rolls in half the flat way, and brush the bottom of each roll with olive oil. Place the bottoms of the rolls onto the panini press, olive oil side down. Place a provolone cheese slice, half the spinach leaves, half the sliced turkey breast, and a sliced roasted red pepper on each sandwich. Spread half of the avocado mixture on the cut surface of each top, and place the top of the roll on the sandwich. Brush the top of the roll with olive oil.

4. Close the panini press and cook until the bun is toasted and crisp, with golden brown grill marks, and the cheese has melted, about 5 to 8 minutes.

Thanksgiving Panini

Ingredients

2 slices country-style bread, each 1/2 inch thick

Olive oil for brushing

1 T mayonnaise

2 T cranberry relish

2 or 3 slices roasted turkey

1/2 c leftover cooked dressing

1/4 c turkey gravy, warmed

Directions

Preheat an electric panini maker according to the manufacturer's instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of one slice with the mayonnaise. Spread the top of the other slice with the cranberry relish. Arrange the turkey on the mayonnaise. Top with the dressing, then top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately with the warmed gravy for dipping.

Turkey and Arugula Panini with Gruyere

Ingredients

2 slices country-style bread, each 1/2 inch thick

Olive oil for brushing

2 T mayonnaise

3 oz. sliced roasted turkey breast

1 oz. sliced Gruyere or jack cheese

1/4 cup arugula

Salt and freshly ground pepper, to taste

Directions

Preheat an electric panini maker according to the manufacturer's instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 T mayonnaise. Arrange the turkey on one side and top with the cheese and arugula. Season with salt and pepper. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Sicilian Panini

Ingredients

1 pound focaccia, cut crosswise into 4 pieces and split horizontally

Olive oil as needed

1/2 cup roughly chopped pitted black olives

8 oz. fresh mozzarella cheese, cut into 8 slices

32 slices salami

3 tomatoes, sliced 1/4 inch thick

Fresh basil leaves as needed

Directions

Preheat an electric panini press to 375 degrees according to the manufacturer's instructions.

Spray on brush both sides of the focaccia pieces with olive oil. Lay the bottom halves of the focaccia, cut sides up, on a work surface and sprinkle with the olives, dividing evenly. Top each with 2 cheese slices, 8 salami, 3 tomato slices and a layer of basil leaves. Cover the sandwiches with the top halves of the focaccia, cut sides down.

Place 2 of the sandwiches on the preheated panini press and cook according to the manufacturer's instructions until the cheese is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately. Serves 4.

Roast Beef and Caramelized Onion Panini

Ingredients

3 T olive oil, plus more for brushing

2 large yellow onions, about 1 1/2 lb. total, halved lengthwise and very thinly slice

2 slices country-style bread, each 1/2 inch thick

2 T mayonnaise

2 this slices roast beef

Salt and freshly ground pepper, to taste

1 slice aged cheddar cheese

4 thinly slices Granny Smith apple

Directions

In a large, heavy fry pan over medium heat, warm the 3 T olive oil. Add the onions, cover and cook, stirring occasionally, until they are completely limp. 10 to 15 minutes.

Uncover the pan, reduced the heat to medium-low and cook, stirring frequently, until the onions are golden brown and sweet, 35 to 45 minutes; do not allow them to burn.

Remove the pan from the heat and let the onions cool to room temperature. Set aside 1/4 cup of the onions for the panini; reserve the rest of another use..

Preheat an electric panini maker according to the manufacturer's instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 T mayonnaise. Place the roast beef on one slice and season with salt and pepper. Top with the 1/4 cup caramelized onions, cheese and apple, and season with salt and pepper. Top with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Peanut Butter Panini with Bananas & Honey

Ingredients

2 c roasted unsalted peanuts

1 1/4 t salt

1/2 c peanut oil

2 T plus 4 t honey

8 slices white sandwich bread

3 T unsalted butter, melted

2 bananas, peeled, halved crosswise and quartered lengthwise

Honey for serving (optional)

Directions

Put the peanuts, salt, peanut oil and the 2 T honey in a mini food processor. Process until the desired consistency is reached, scraping down the sides of the bowl as needed. You will need 1/2 c peanut butter for making the panini; reserve the remaining peanut butter for another use. (It will keep, covered and refrigerated, for up to 2 weeks.)

Preheat a panini press to 400 degrees according to the manufacturer's instructions.

Brush one side of each bread slice with the melted butter. Turn 4 of the slices over and spread each with 2 T peanut butter. Top each with 4 banana slices and drizzle with 1 t honey. Top each with one of the remaining bread slices, buttered side up.

Place the sandwiches on the preheated panini press and cook until the bread is golden brown and toasted, about 2 minutes. Transfer sandwiches to a cutting board and cut each in quarters. Repeat with the remaining sandwiches. Serve with honey for dipping. Serves 4.

Monte Cristo Sandwich

Ingredients

2 slices bread

1 t mayonnaise

1 t prepared mustard

2 slices cooked ham

2 slices cooked turkey meat

1 slice Swiss cheese

1 egg

1/2 c milk

Directions

1. Spread bread with mayonnaise and mustard. Alternate ham, Swiss and turkey slices on bread.

2. Beat egg and milk in a small bowl. Coat the sandwich with the egg and milk mixture. heat a greased skillet over medium heat, brown the sandwich on both sides. Serve hot.

Chocolate-Banana Croissant Panini

Ingredients

2 day-old croissants, cut in half horizontally

2 oz. bittersweet chocolate shavings

1 small banana, cut diagonally into 1/4 inch slices

Directions

Preheat an electric panini maker to medium according to the manufacturer's instructions.

Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top.

Place the sandwiches on the preheated panini maker and close the lid. Cook according to the manufacturer's instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves 4.

Ham and Pear Panini

Ingredients

4 slices bread

1 T mustard

6 slices ham

1 pear, peeled and thinly sliced

2 dashes ground black pepper

1 c shredded mozzarella cheese

1 T light margarine (such as I Can't Believe It's Not Butter-Light)

Directions

1. Spread 2 slices of bread with the mustard. Layer each with 3 slices hame, half of the pear slices, a dash of pepper, and 1/2 c mozzarella cheese. Top with remaining bread. Lightly spread margarine on the outer sides of each sandwich.

2. Heat a skillet or griddle over medium heat. Grill the sandwiches until the cheese is melted and the bread is olden brown, about 3 minutes per side. Cut each sandwich in half to serve.

Open Faced Rueben

  1 slice white toast

  1 t mustard

 1/4 t caraway seeds

 2 oz Swiss cheese

 2 cup sauerkraut

      Place in order given. broil 4 min

Chicken Salad Panini

Ingredients

1.4 c mayonnaise

1 1/2 t honey

3/4 t snipped fresh dill

3/4 t Dijon mustard

Dash salt

Dash pepper

1 c cubed cooked chicken breast

3/4 c shredded Cheddar cheese

1/2 c chopped, peeled apple

1/4 c chopped pecans, toasted

6 slices white bread

4 t butter, softened

Directions

1. In a small bowl, combine the first six ingredients. In another bowl, combine the chicken, cheese, apple and pecans; add dressing and toss to coat.

2. Spread half of the chicken salad on two slices of bread. Top each with another slice of bread, remaining chicken salad and remaining bread. Spread butter on both sides of sandwiches. Cook on a panini maker or indoor grill until bread is toasted and cheese is melted.

Cheddar, Bacon & Tomato Panini

Ingredients

8 slices country-style bread, each 1/2 inch thick

2 T unsalted butter, melted

10 oz. sharp cheddar cheese, shredded

8 bacon slices, fried until crisp

4 large tomato slices, each halved crosswise

Directions

Preheat a panini press to 375 degrees according to the manufacturer's instructions

Brush one side of each bread slice with the melted butter. Place the slices buttered side down, on a clean work surface. Sprinkle 2 T cheese on each of 4 slices, then top each with 2 bacon slices and 1 tomato slice. Sprinkle the remaining cheese on top, dividing evenly. Top each with one of the remaining bread slices, buttered side up.

Place 2 sandwiches on the preheated panini press and close the lid. Cook until the bread is golden and the cheese is melted, 5 to 6 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with remaining sandwiches. Serve immediately. Serves 4.

Caprese Panini

Ingredients

2 slices country-style bread, 1/2 inch thick

Olive oil for brushing

2 T mayonnaise

2 slices mozzarella cheese

3 tomato slices

1 t balsamic vinegar

Salt and freshly ground pepper, to taste

2 fresh basil leaves

Directions

Preheat an electric panini maker according to the manufacturers instructions.

Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a clean work surface. Spread the top of each slice with 1 T mayonnaise. Place the cheese on one slice and top with the tomato slices. Drizzle with the vinegar and season with salt and pepper. Top with the basil, then with the other bread slice, oiled side up.

Place the sandwich on the preheated panini maker and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes.

Transfer the sandwich to a cutting board and cut in half. Serve immediately.

Shredded Steak Sandwiches

Ingredients

3 pounds boneless beef round steak, cut into large pieces

2 large onions, chopped

3.4 c thinly sliced celery

1 1/2 c ketchup

1/2 - 3/4 c water

1/3 c lemon juice

1/3 c Worcestershire sauce

3 T brown sugar

3 T cider vinegar

2-3 t salt

2 t prepared mustard

1 1/2 t paprika

1 t chili powder

1/2 t pepper

1/8 - 1/4 t hot pepper sauce

12-14 sandwich rolls, split

Directions

Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. Cover and cook on high for 6-8 hours.

Remove meat; cool slightly. Shred with a fork. Return to the sauce and heat through. Serve on rolls.

Yield: 12-14 servings

Spicy French Dip

Ingredients

1 boneless beef sirloin tip roast (about 3 pounds), cut in half

1/2 cup water

1 can (4 ounces) diced jalapenos peppers, drained

1 envelope Italian salad dressing mix

12 crusty rolls (5 inches)

Directions

Place beef in a 5-qt. slow cooker. In a small bowl, combine the water, jalapenos and dressing mix; pour over beef. Cover and cook on low for 8-10 hours or until meat is tender.

Remove beef and shred using two forks. Skim ft from cooking juices. Serve beef on buns with juice.

Yield: 12 servings

Freezer Jam

12-13 lbs sugar
8 boxes sure-Jell Light pectin
2 flats strawberries

Mash all together.

Makes 32 pts.

Grilled Ham, Pastrami and Cheese Sandwich

Ingredients:
1. bread (for lower fat Sara Lee has a really good 90 calories loaf of bread that works really well)
2. ham and pastrami (the lowest in points for Weight Watchers was a Deli Select made by Hillshire Farms)
3. 1-2 slices cheese (I prefer 2% normal American cheese slices, but you can do non-fat if you prefer, and 1 slice if you don't like things so cheesy or want a lower fat sandwich)
4. butter (for lower fat you can use I Can't Believe It's Not Butter! or olive oil and salt if you just want the buttery taste)
5. and then Pesto sauce!  I love Classico's pesto sauce which comes in a small jar, but it's not the greatest as far as low-fat goes, so you can use an alternative if you wish or skip it.

(On the old points system for Weight Watchers, with all the lower fat options and without the Pesto sauce it was a 3 point sandwich!)

Directions:
Get out a frying pan, place the bread in the pan and then spread pesto on the back of one of the slices, and pile the meat and cheese in between each slice of bread.  Flip and cook both sides and you're done!