The trick is to smoke the meat and not make the meat smoke
Date:January 11, 2014 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
This panini had you use fresh pineapple slices which get grilled before going on the panini
The 1/2” thick pineapple slices were first brushed with Canola oil before being seasoned with Kosher salt & freshly ground black pepper
My “new” paining press is a pair of pre-heated BGE Half-Moon Cast Iron Griddle Grates turned with the ridged side towards the food.
The pineapple was grilled at 400 degrees for 5 minutes
Some assembly required: First the Portuguese sweet rolls were brushed on the outside with olive oil
Next the inner sides of the sweet rolls were brushed with whole grain mustard
Some thinly sliced smoked ham was added next
The pineapple slices went on next
The last ingredient was some jack cheese.
The 4 paninis are on the grill & this time I used some foil wrapped fire bricks to add addition weight
After 5 minutes of grilling the panini are done
Time to eat! The paninis were served with a fresh garden salad my mom made & some kettle chips.
The fresh garden salad was a great pairing with this panini. I thought this might be the case & served the salad with the paninis, instead of before we ate the paninis
I used the top of the fresh pineapple as a garnish/prop
These paninis were a wonderful contrast of sweet from the grilled fresh pineapple & savory from the whole grain mustard.
These panini were suprisingly filling & went over real well. They are easy to make & have great flavor.
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Another perfect panini from Perfect Panini.This panini was a simple mix of flavors simiiar in some ways to a Hawaiian Pizza. The one difference is the savory flavor came from whole grain mustard vs. tomato sauce on the pizza version. This panini accentuated the sweet flavor by using fresh pineapple slices that get grilled before being used on the panini. Once the pineapple gets grilled it went on Portuguese sweet rolls (a substitution for Hawaiian bread) together with the mustard, thin-sliced smoked ham and jack cheese. As I have been doing lately I used two BGE Half-Moon Cast Iron Grill Griddles, with some fire bricks on top as my panini press. I have the times and temperature down and I loved having it cook both sides at once. This cuts my cooking time and handling time in half. Everyone loved these and I had an unusual request. I'd bought enough ingredients to make two for everyone. I made round one and everyone was pleasantly full. But I was asked to make the second round so everyone could have one for leftovers this weekend. How did it taste? Wonderful. I seemed like there was a lot of whole grained mustard on these, but it was nicely balanced by the wonderful sweetness of the grilled fresh pineapple. A simple panini but my guest really liked them.