200 Best Panini Recipes by Tiffany Collins (Robert Rose, $24.95)
In Italy, panini are considered fast food because they are easy and quick to prepare but they shouldn’t be confused with a Big Mac, however, because this delightful bistro favorite takes the traditional sandwich to an exciting new level.
Tiffany Collins, a nationally recognized culinary professional and spokesperson for the Texas Beef Council, has gathered 200 delicious recipes for her new cookbook. Whether you are looking for a simple sandwich or want to sample a completely new combination of flavors, this collection will provide an endless variety of culinary possibilities.
The recipes are divided into eleven basic chapters: Breakfast and Brunch Panini; Vegetarian Panini; Fish and Seafood Panini; Chicken and Turkey Panini; Beef Panini; Pork Panini; Deli Counter Panini; Leftovers Panini; Panini Just for Kids; Desserts; and Condiments.
I tested two recipes, a Chicken Barbecue Panini which featured a zesty barbecue combined with red onion, avocado and provolone cheese. This was rather messy to eat so have a good supply of paper napkins near if you prepare it. I served the sandwich with coleslaw which I purchased from my local deli. My second pick was an Open-Faced Tofu, Mushroom and Roasted Pepper Panini. Even though it, too, was tasty, I am still trying to fall in love with tofu and am still in the courtship stage, if you know what I mean.
This is a fun cookbook because the recipes are fairly simple and perfect for when kitchen time is limited.
CHICKEN BARBECUE PANINI
Serves two
4 slices of French bread ½-inch thick slices
1 Tbs butter, melted
4 oz grilled chicken breast, thinly sliced
2 oz provolone cheese, thinly sliced
½ cup barbecue sauce (I used a hickory-flavored sauce)
6 thin slices of red onion
1 small avocado, sliced
1 small (Roma) tomato, thinly sliced
Brush one side of each bread slice with butter. Place on a work surface, buttered side down. On bottom halves, evenly layer witgh chicken and cheese; drizzle with barbecue sauce. Evenly layer with onion, avocado, and tomato. Cover with top halves and press gently to pack.
Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.

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