Grilled Gruyere on Pumpkin Bread Panini

Our second fall classic. Pumpkin. I love the smell of pumpkin bread something fierce! For this panini, I made the bread. Granted, it was from a box, but there really is something special about making the bread yourself. That being said, I do not intend to make the bread at home. There is also something special about having the bread readily available in my bakery lol.

Anyhoo, this is a very simple recipe. And a very delicious one. Enjoy!

Ingredients

• 2 1/2" thick slices of homemade Pumpkin bread (I used Libby's boxed brand. It brandished 2 loaves and came with icing. I did not use the icing.)
• 2-3 1/4" thick slices of Gruyere cheese

Serves 2

My very first homemade baked bread



Pumpkin-y goodness




I ripped the cheese in have to give it a rustic look, haha




Place on preheated grill 3-5 minutes depending on the thickness of the bread




Pumpkin bread remains very moist, and therefore can get a little crumbly.




Ooey gooey velvety fun
Grilled Gruyere on Pumpkin Bread Panini

Gruyere is a unique little cheese. It's nutty and fruity at the same time. It compliments the sweet Pumpkin perrrrrrfectly and is one of the finest melting cheeses going. It gives such a warm, harvest feel. It is by far the most popular panini I've made. Simply delicious, it gets better with every bite. 

Roasted Apple and Cheddar with Honey Mustard Vinagrette on Raisin Bread Panini

This is the first of the two Autumn/Fall inspired panini we're doing.
And what better way to kick it off, than with roasted apples. Nothing says staying warm during chilly days and chillier nights like warm apple. Dressed up in homemade honey mustard dressing, it's like fall fashion week here at TPPB! Enjoy!!!

Ingredients

• 1 Fiji apple
• 2 slices raisin bread (this one was store bought, sorry!!)
• 1/4 cup shredded mild cheddar cheese
• 2 tablespoons dijon mustard
• 1 tablespoon honey
• 1/2 teaspoon apple juice
• 2 tablespoons olive oil (1 tablespoon per use)
• 1/2 tablespoon dried thyme

Roasting Apples
Preheat oven to 400º. Peel, core and wedge apples. Coat with half of the olive oil and 1/2 tablespoon of thyme. Roast until golden brown and soft. 25-30 minutes.

Serves 2




Fiji apple




Thank you old fashioned apple corer/wedger!




Apples coated with thyme and olive oil




Golden and delicious. Wait, that's another apple entirely!




My honey mustard vinagrette : ) With the splash of apple juice for an extra kick




Le fromage




Plain Jane raisin bread




All dressed up and ready





3-5 minutes on preheated grill depending on the thickness of the bread

 


Roasted Apple and Cheddar with Honey Mustard Vinagrette on Raisin Bread Panini


The mild cheddar flavor melds so perfectly with the roasted apples and thyme. The sweetness of the raisin bread works in contrast to the slightly spicy vinagrette. It was a warm and delicious panini, welcoming fall in style!

"Monkey in the Middle"

I knew I had to do a peanut butter sandwich. I just had to jazz it up TPPB style! The question was how? Then it hit me..almond butter and chocolate! As I was trying to figure out a cutesy name for the sandwich, it dawned on me: add banana! That's how "Monkey in the Middle" was born.

Ingredients

• 1 banana
• Generous amount of Chunky Almond Butter (I used Blue Diamond brand in a pinch)
• 1 small loaf of Chocolate Chip Bread (again from Panetico in Dyker Heights, Brooklyn)

Serves 2



Chocolate Chip Bread





Almond Butter




Banana




Slice in quarters




Super Chunky




I wasn't kidding about being generous! :o)




Add bananas to only one side, so the monkey is in the middle!



These breads tend to be loaded with butter so no need to grease the grill first.
3-5 minutes on a medium high heat depending on thickness of the bread.



"Monkey in the Middle"
Chunky Almond Butter with Banana on Chocolate Chip Bread

 (Disregard the incorrect date on the camera. Baby steps...)





Asian Pear with Gorgonzola on Fig and Walnut Bread

Here it is! Our very first panini! This one was inspired by the classic pear and gorgonzola salad, which is usually topped with toasted walnuts.
Well, here at The Panini Press Blog, we like to take ideas and run with them!
To assist you in your panini endeavors are step by step photos of each ingredient as it is prepared.

Ingredients

• 1 Asian pear
• 1 package Gorgonzola chunk
• 1 small loaf Fig & Walnut Bread (this one from Royal Crown Panetico in Dyker Heights, Brooklyn)
• 1-2 tablespoons honey
• 1 tablespoon extra virgin olive oil
• 1/4 cup of lemon juice

Serves 2




Gorgonzola



Asian pear




Slice pear into about 1/4 inch pieces




Place immediately in lemon juice to avoid browning




Fig & Walnut loaf





Slice and add the cheese (note: you can also use crumbled cheese) 




Top with pears that have been skinned




Drizzle with honey





Place panini on preheated medium high grill and brush with olive oil
3-5 minutes depending on the thickness of the bread




Voila!




Asian Pear with Gorgonzola on Fig and Walnut Bread Panini



The tangy, savory flavor of the Gorgonzola pairs fantastically with the sweet juiciness of the pear. The crunch of the walnut bread adds depth of flavor and substance to the panini. The honey adds a little sticky warmth to it all making it an unbeatable combination.

Although not something I have ever eaten before, it was definitely something very different and fancy!