Paninis By Chef Walter
For more on Chef Walter Staib for Dietz and Watson, visit: www.dietzandwatson.com or www.staib.com
The Black Forest Panini
Recipe By Chef Walter Staib
Makes 1 sandwich
3 ounces Dietz & Watson® Black Forest Ham, shaved
3 ounces Dietz & Watson® German Bologna, shaved
2 ounces Dietz & Watson® Lacey Swiss, thinly sliced
1 pickle Dietz & Watson® Kosher Pickles, slice lengthwise
1 tablespoon Dietz & Watson® Stone Ground Mustard
1 tablespoon Dietz & Watson® Sandwich Spread
Sourdough Baguette
Place sandwich spread on the top side of roll, mustard on the bottom. Grill until cheese has melted & meat is warmed through.
Horseradish Angus Panini
Recipe By Chef Walter Staib
5 ounces Dietz & Watson® Santa Fe London Broil, shaved
2 ounces Dietz & Watson® Horseradish Cheddar, thinly sliced
1 tablespoon Dietz & Watson® Horseradish Mayo
1 tablespoon Dietz & Watson® Sandwich Spread
2 Slices Tomato
3 thin slices Red Onion
1 Everything bagel, sliced and toasted
Place sandwich spread on the bottom side of roll, mayonnaise on the top. Make sure the tomato is between the meat & onion. Grill until cheese has melted & meat is warmed through.
The Italian Panini
Recipe By Chef Walter Staib
3 ounces Dietz & Watson® Prosciutto, shaved
2 ounces Dietz & Watson® Capocolla, shaved
2 ounces Genoa Salami
1 ounce Dietz & Watson® Provolone, sliced thin
1 ounce Dietz & Watson® Mozzarella, sliced thin
1 tablespoon Dietz & Watson® Roasted Pepper Mayonnaise
1 tablespoon Dietz & Watson® Sandwich Spread
1 small handful Arugula
Ciabatta bread
Place sandwich spread on the bottom side of roll, mayonnaise on the top. Grill until cheese has melted & meat is warmed through.
The Sweet & Smoky Panini
Recipe By Chef Walter Staib
3 ounces Dietz & Watson® Mesquite Smoked Turkey Breast, shaved
2 ounces Dietz & Watson® Honey Barbeque Breast of Chicken, shaved
2 ounces Dietz & Watson® New York Cheddar
1 tablespoon Dietz & Watson® Sandwich Spread
1 tablespoon Dietz & Watson® Sweet Vidalia Onion
1 tablespoon Barbeque Sauce
1 Onion Roll, sliced
Place sandwich spread on side of the top side bread, & Vidalia onion & barbeque sauce on the bottom side. Grill until cheese has melted & meat is warmed through.
