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Can I cook non veg in panini grill? How to use my panini grill for recipes that do not include bread?

Bread will add more calories so is it possible that I can grill non veg products like Fish, chicken etc using a Panini grill? Will it grill uniformly if I use Panini grill?

yes it will cook evenly and you can make what ever kind of sandwich you would like

Panini Caprese
Servings

Makes 2 panini sandwiches.
Description

A sample panini recipe from Panini, Bruschetta, Crostini: Sandwiches, Italian Style, by Viana La Place.

A classic southern Italian salad called caprese combines fresh white mozzarella, sliced tomatoes, and basil. Here, the same ingredients bring the feeling of summer in Italy to a panino. An added touch is a sprinkling of aromatic dried oregano, an herb at home in the sun-baked Italian south.*ellipses* I like to grill the inside of the bread lightly, which keeps the panini crisp.

Ingredients

* 1 large ball fresh mozzarella, about 1/2 pound
* 2 large rolls, round or baguette-shaped
* extra-virgin olive oil
* 2 medium tomatoes, ripe but firm, cored and sliced
* salt and freshly-ground black pepper to taste
* dried Mediterranean oregano, such as Greek oregano
* 8 basil leaves

Minimum-required Tools

* panini grill or broiler
* bread knife
* clean linens to dry mozzarella

Directions

Cut the mozzarella in slices and place on folded clean tea towels.

Meanwhile, slice the rolls in half horizontally. Place bread cut-side down on a grill or cut-side up under a hot broiler, until lightly toasted. Drizzle both sides of the bread with olive oil.

Arrange tomatoes on bottom halves of rolls. Season with salt and pepper, a sprinkling of oregano, and a drizzle of olive oil. Arrange the mozzarella on top of the tomatoes. Season again with salt, pepper, oregano, and olive oil. Top with the whole basil leaves. Cover with the top halves of the rolls.
Fontina "Toast"
Servings

Makes 2 "toasts".
Description

A sample panini recipe from Panini, Bruschetta, Crostini: Sandwiches, Italian Style, by Viana La Place.

A "toast" is the Italian version of a grilled cheese sandwich. Besides cheese, there might be some prosciutto, marinated mushrooms, roasted peppers, or artichokes. In this version of the panini recipe, thin slices of fontina are topped with marinated red peppers and mushrooms, then the "toast" is grilled until the cheese melts.

Ingredients

* 3 — 4 ounces imported Italian fontina, thinly sliced and cut to fit the bread
* 4 slices white bread (pane in cassetta), made from unbleached flour
* 8 thin strips of marinated red peppers
* 8 marinated mushrooms, sliced
* salt and freshly-ground black pepper

Minimum-required Tools

* panini grill or broiler
* bread knife

Directions

Arrange the fontina on 2 slices of bread. Arrange peppers and mushrooms over the cheese. Cover with the remaining 2 slices of bread.

Use a panini grill and cook until the cheese melts and the bread is golden.

Alternatively, place the toasts on a hot, lightly-oiled stovetop grill and weight down with a heavy pan. Cook, turning once, until the cheese melts and both sides of the bread are golden brown and marked by the grill.
Marinated Mushrooms
Servings

Makes 2 cups marinated mushrooms.
Description

A fresh and flavorful ingredient for your panini sandwich, from Panini, Bruschetta, Crostini: Sandwiches, Italian Style, by Viana La Place.

Marinated mushrooms are a breeze to make and taste much better than store-bought.*ellipses* Sliced marinated mushrooms add texture and tang to all sorts of sandwich fillings; or mound them in rolls lined with tender lettuce leaves for mushroom panini. A few perched next to a panini sandwich make an attractive accompaniment—juicy little morsels to savor between bites.

Ingredients

* 1 pound button mushrooms, all about the same size if possible
* 6 tablespoons extra-virgin olive oil
* juice of 1 lemon (about 1/4 cup)
* 1/3 cup water
* 2 large garlic cloves, peeled and cut into thick slices
* 4 fresh thyme sprigs
* 2 fresh sage leaves
* 1 bay leaf
* small pinch hot red pepper flakes (about 1/8 teaspoon)
* a few black peppercorns
* 1 teaspoon salt

Ingredients: Optional

* small pinch hot red pepper flakes (about 1/8 teaspoon)
* 2 tablespoons balsamic vinegar

Minimum-required Tools

* large saute pan
* medium bowl to refrigerate marinade

Directions

Wipe the mushrooms clean with damp paper towels. Trim stems if necessary. Cut any very large mushrooms in half.

Heat 3 tablespoons olive oil in a large saute pan. Add mushrooms and saute over low heat until just tender. Transfer to a bowl.

Place remaining olive oil, lemon juice, water, garlic, herbs, black peppercorns, salt, and optional hot red pepper flakes in saute pan. Simmer for 5 minutes.

Pour over mushrooms in the bowl. Stir in the optional balsamic vinegar. Let mushrooms cool in marinade. Cover and refrigerate over night.

Bring to room temperature before serving. To serve, lift out of marinade with a slotted spoon.

Weber Grills-Grill Marks™ with Jamie Purviance and David Leite: How to Grill a Perfect Steak


 

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Strick's Bar-B-Q Smokes Turkeys
Want that delicious turkey or ham for Thanksgiving, but don't have the time or room in the oven? Strick's barbecue on West 4th Street has the solution, and they've been doing it for 30 years!