panini - Dennis Food Service https://dennisfoodservice.com New England's Largest Independent Distributor Wed, 19 Jul 2023 19:48:20 +0000 en-US hourly 1 https://wordpress.org/?v=6.4.4 Corned Beef Pesto Grilled Cheese Sandwich https://dennisfoodservice.com/corned-beef-pesto-grilled-cheese/?utm_source=rss&utm_medium=rss&utm_campaign=corned-beef-pesto-grilled-cheese Wed, 19 Jul 2023 19:44:41 +0000 https://dennisfoodservice.com/?p=2636329 Toasted sourdough bread with tender shredded corned beef layered between melted Gruyere, white cheddar cheese, and pesto makes other sandwiches go sit in the corner.

Yield: Makes 4 sandwiches

INGREDIENTS

  • 8 slices sourdough bread
  • 4 oz. basil pesto
  • 8 oz. sliced Gruyere cheese
  • 8 oz. sliced white cheddar cheese
  • 1 lb. Dan’s Prize All Natural* Pulled Corned Beef, thawed
  • 4 oz. butter, softened

DIRECTIONS

  1. On 8 slices bread, evenly divide pesto.
  2. Top 4 slices bread with Gruyere cheese and 4 slices bread with white cheddar cheese.
  3. Top with shredded/pulled corned beef; sandwich together.
  4. Spread butter on both sides of each sandwich.
  5. On griddle or in large nonstick skillet, cook sandwiches over medium heat, turning once, 5 to 6 minutes or until golden brown on both sides and cheese is melted.
See More Recipes ]]> Savory Chicken Flatbread Panini https://dennisfoodservice.com/flatbread-panini-sandwiches/?utm_source=rss&utm_medium=rss&utm_campaign=flatbread-panini-sandwiches Fri, 18 May 2018 17:01:05 +0000 https://dennisfoodservice.com/?p=12375 There’s endless combinations for what can go into a great panini – this just happens to be one of our favorites – it also happens to be a healthy lunch option.

INGREDIENTS
Serves: 20

10 thaw whole grain flatbread item #10487
2 1/2 cups light mayonnaise
1 tablespoon Italian herb seasoning
20 oz cooked skinless chicken tenders
20 slices mozzarella cheese
1 cup red onion, thinly sliced
5 cups fresh baby spinach leaves
2 1/2 cups shredded cheddar cheese

DIRECTIONS
1. Savory mayo: combine mayonnaise and Italian seasoning and whisk to blend. Refrigerate. Place chicken tenders on a lined sheet pan bake to 165˚F. Set aside to cool 15 minutes, chop chicken into 1/2-inch cubes.
2. Spread 2 tablespoons, savory mayo on one side of flatbread on top with 4 slices mozzarella cheese.
3. Slice the cooled chicken tenders and place 4 oz of the meat on the mayo topped flatbread. Add 1/4 cup sliced onion, 1 cup spinach and 2 oz of the cheddar cheese.
4. Spread 2 tablespoon savory mayo on one side of another flatbread and place mayo side down on the cheddar cheese.
5. Brush top of the flatbread lightly with olive/vegetable oil and place oiled side of sandwich on a headed, oiled panini press, or flat top grill.
6. Toast each sandwich until cheese is melted and flatbread is golden brown. Cut each sandwich into 4 triangles forming 4 servings per flatbread sandwich. Hold sandwiches at 135˚F until ready to serve!

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