Supercharged Panini Sandwiches

Elevate your college sandwich game with a few simple steps and variations on an old favorite! No reason the Classic 70s Grilled Cheese can't be infused with International (in this case, Italian) flavors, right?  College meal planning is known for being limited to sandwiches, boxed mac n' cheese, and of course, ramen--most of the time, college budget constraints and limited cooking skills leave very few options; however, I would suggest, it doesn't have to be that way!

Cooking Light recently posted yet another simple way to keep your lunches interesting by suggesting the combination of Marinara & Mozzarella Grilled Cheese that further led to creating a Caprese & Pesto Grilled Cheese.  Both were incredible and offer a great alternative to your traditional options for any college student living off-campus or on their own.

Other grilled sandwich ideas to keep your tastebuds happy that you might want to try this weekend include Challah Cheddar Grilled Cheese with Green Apples & Jalapeño or the awesome Grilled PB & J Sandwich featured when I just started this blog!

Supercharged Paninis For College Cooking

Equipment:
Non-stick skillet

Ingredients:
Marinara Sauce--Homemade or Store-bought
Pesto--Homemade or Store-bought
Fresh Mozzarella Slices
Fresh Basil Leaves
Fresh Tomato slices
Butter, softened for easy spread

Italian Crusty Bread

Instructions:
1. Wash your hands.
2. Heat the skillet to MEDIUM to MED-HIGH and melt 1 tsp of butter in the pan.
3. Spread butter on outer sides of bread and marinara on inner sides of bread 

4. Place first slice of bread in the skillet, butter-side down and layer with mozzarella slices. 
(Tomato slices optional)

5. Finish with salt, pepper and a few basil leaves.

6. Top this off with your second slice of bread with marinara side face-down, butter on outside. Give this several minutes to begin softening the cheese and searing the bread.

7. After several minutes, turn the sandwich until both sides are golden brown.

8. For a more savory version, use pesto in place of the marinara sauce.

9. Stack your sandwich with mozzarella, basil and tomato. 

10. Finish with salt & pepper to create a supercharged panini for any college cook.

Grilled PB and J

Remember summer camp? Bag lunches with luke warm drinks and soggy or wilted sandwiches? Did you ever get tired of the PB & J? Or PB & Wonder Bread?

Well, it might just be time to renew that old classic for quick snacking after life-guarding, mowing lawns, or a long day of fighting off zombies over summer break. 

This simple twist  might just surprise you, and become a favorite when you head back to class in the fall!

Note:

Grilled sandwiches rarely get burnt if you have everything prepped and ready to go.  
Make sure the butter is soft to spread a thin layer on outer side of bread without tearing--this produces that consistent color of golden brown without too much fat added. 

Equipment:

Knife, to spread butter, jam, & PB

10-12" Non-Stick Skillet

Spatula, to flip sandwich 

Ingredients:

2 slices of your favorite bread

Softened butter, easily spreadable

Peanut Butter, chunky or creamy

Jam, with real chunks of fruit

Instructions:

1. Wash your hands. 

2. Have butter softened and spreadable.

3. Heat skillet with 1/2-1 tsp of butter over MEDIUM flame/heat. 

4. Spread one side of each bread slice with butter and the other with peanut butter. 

5. Place butter-side down into skillet.

6. Spread the other buttered slice with jam and place facedown on top of PB.  

7. Once the bottom slice is golden brown, (you can check by simply lifting it up with spatula) turn sandwich over until 2nd side golden brown. 

Banana & Honey Option: 

Use sliced bananas (instead of jam)

Drizzle honey over bananas

1. Follow Steps 1-5 as above. 

2. Instead of jam, however, layer banana slices into PB and drizzle honey over top and on plain side of 2nd slice of bread.

3. Place honey-side onto banana-PB layer. Spread a little butter on the outside.

4. Complete as above until both sides are golden brown.

Note:

Grilled sandwiches rarely get burnt if you have everything prepped and ready to go.  
Make sure the butter is soft to spread a thin layer on outer side of bread without tearing--this produces that consistent color of golden brown without too much fat added. 

Your done. Snack complete!