Meatloaf melt panini

Active: 20 minutes; Total: 60 minutes; Serves: 4

Oil, extra-virgin olive	1 tablespoons
Onions; halved & thinly sliced	3 medium
Salt, coarse
Pepper, freshly ground
Butter, room temperature	4 tablespoons
Bread, rye or rustic	8 slices
Meatloaf, preferably with a topping like ketchup	4 thick slices
Cheese, Swiss or sharp cheddar	4 ounces

1. Heat the oil in a large skillet over medium heat. 
2. Add the onions, and cook for 10 minutes, stirring occasionally. 
3. Reduce the heat to low. 
4. Season with salt and pepper, and continue to cook, stirring often to prevent scorching, until the onions are soft, deep brown, and caramelized, another 40 to 50 minutes. 
5. Heat your panini press to medium-high. 
6. For each sandwich: spread butter on two slices of bread to flavor the outside of the sandwich. 
7. Flip over one slice of bread, and top it with caramelized onions, a slice of meatloaf, and cheese. 
8. Close the sandwich with the other slice of bread, buttered side up. 
9. Grill two panini at a time, with the lid closed, until the cheese is melting and the bread is toasted, about 4 to 5 minutes. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

Belgian waffles

Active: 15 minutes; Total: 30 minutes; Serves: 4

Flour, all-purpose	2 ¼ cups
Baking powder	1 tablespoon
Sugar, granulated	3 tablespoons
Salt	½ teaspoon
Cinnamon	1 teaspoon
Eggs, separated	2 large
Oil, vegetable	½ cup
Milk, whole	2 cups
Vanilla extract	1 teaspoon

1. Preheat your waffle iron (425°F bottom & 450°F top on my panini press), spray with cooking spray; set aside. 
2. In a large bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon. 
3. In a medium bowl, beat the egg whites with a hand mixer until stiff peaks form; set aside. 
4. In another medium bowl, mix together the egg yolks, oil, milk, and vanilla. 
5. Add the egg yolk mixture to the dry ingredients and mix well. 
6. Fold in the egg whites; lumps are okay so don’t over do it. 
7. Pour the batter onto your hot waffle iron, and cook according to the manufacturer’s directions, about 4 minutes. 
8. Serve immediately with butter, syrup, powdered sugar, berries, or eat all the crispy bits and skip the rest. 

Recipe adapted from The Salty Marshmallow.

Grilled duck breast salad with fried curds & strawberries

Active: 20 minutes; Total: 40 minutes; Serves: 4

Duck breast, skin on; pat dry with paper towels; score the fat layer 1-inch apart in a crosshatch pattern	2
Salt, coarse	½ teaspoon + ½ teaspoon +
Pepper, freshly ground	¼ teaspoon + ½ teaspoon +
Breadcrumbs, panko	¼ cup
Breadcrumbs, plain	¼ cup
Flour, all-purpose	¼ cup
Egg, lightly beaten	1 large
Cheese curds, fresh as possible; freeze 30 minutes before frying	6 ounces
Oil, extra-virgin olive	3 tablespoons + ½ cup
Baby arugula	5 ounces
Strawberries, sliced or quartered	1 cup
Vinegar, white balsamic	3 tablespoons
Shallots, chopped	2 teaspoons
Dijon mustard	½ teaspoon

1. Heat your panini press to medium-low. 
2. Season the duck with salt and pepper. 
3. Open the press lid, and lay one or both duck breasts on the grill, skin side down. 
4. Leaving the lid open, grill the duck until much of the fat has rendered and the skin is brown and crispy, 9 to 11 minutes. 
5. Meanwhile, in a small bowl, whisk together the vinegar, shallot, mustard, ½-teaspoon salt, and ½-teaspoon pepper; while whisking, slowly drizzle in the oil; set aside. 
6. Using tongs, flip the breasts over, and close the lid; grill until the meat is cooked to an internal temperature of 150°F, another 3 to 4 minutes. 
7. Transfer to a cutting board and allow to rest for 10 minutes before slicing across the grain. 
8. Combine the panko, breadcrumbs, salt, and pepper in a shallow dish. 
9. Place the flour and egg in separate shallow dishes. 
10. In a medium-size skillet, heat the oil over medium heat. 
11. Dredge each curd first into flour, then in egg (chef note: coat throughly or the cheese will ooze out during frying), and lastly in the breadcrumbs. 
12. Carefully lower the curds into the hot oil, ensuring not to overcrowd. 
13. Brown the curds, 1 to 2 minutes; drain on paper towels. 
14. Place the arugula and strawberries in a large bowl; pour the vinaigrette over the salad, and toss with tongs. 
15. To serve, divide the salad among four plates, and top each with some fried curds and sliced duck breast. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.

Grilled asparagus panini with prosciutto & mozzarella

Active: 20 minutes; Total: 40 minutes; Serves: 4

Asparagus, trimmed to the length of  your bread portion	8 ounces
Oil, extra-virgin olive	2 teaspoons
Salt, coarse
Pepper, freshly ground
Focaccia or similar, cut into four portions	1 loaf
Prosciutto, sliced	4 ounces
Mozzarella, fresh, sliced	8 ounces

1. Heat your panini press to medium-high. 
2. In a large bowl, toss the asparagus in the oil and season with salt and pepper. 
3. Grill the asparagus, with the lid closed, until they are cooked through and grill marks appear, 3 to 4 minutes; set aside. (Chef note: Remember asparagus shrinks when cooked.)
4. Unplug the grill and carefully clean the grates; reheat the grill to medium-high heat. 
5. For each sandwich, split the bread portion to create a top and bottom half. 
6. Place some prosciutto inside the bottom half, top with cheese, and as many grilled asparagus spears that will fit. 
7. Close the sandwich with the other half. 
8. Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes. 

Recipe from The Ultimate Panini Press Cookbook by Kathy Strahs.