Are you as sleep-deprived as I am this week from all of this late-night Olympics viewing?  But, man, it’s been worth it.  As someone who has never been mistaken for athletic (does varsity cheerleading count??), I am in absolute awe of our real-life superheroes.  Especially the gymnasts – these girls and guys can fly.

It actually didn’t occur to me to make Olympic-themed panini until Carolyn from Savannah, Georgia suggested an interesting On Your Grill panini combination: ham, blueberry and Brie.  I’ll admit, the skeptic in me did rear its head when I initially read this one.  Blueberries?  But when it comes to food, I’ve learned time and again, don’t knock it till you try it.  As I tried to visualize this one, I realized that the colors in this sandwich would be red, white and blue (well, pink, but close enough).  The idea hit me: open-face American flag panini!

So, ladies and gentlemen…as a tribute to our American athletes over in Beijing, I present to you Go Team USA! Open-Face Panini: sliced French bread, topped with a thin layer of sweet honey, creamy Brie cheese, “stripes” of ham and plump summer blueberries.

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© Panini Happy®, 2008. Panini Happy is a registered trademark of Kathryn Strahs.
Permalink: http://paninihappy.com/go-team-usa-open-face-panini/

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Like that of many other time-strapped folks, my current weeknight dinner strategy is to cook just a few times a week and repurpose the leftovers in between.  I was on Day 3 of my five pounds of Chicken Marbella (which is amazing, by the way – I highly recommend Elise’s recipe!) today when I decided it was time to turn this one into chicken salad and call it a day.  I remembered receiving an On Your Grill submission for “chicken salad melt” type panini, and when I looked back in my e-mail, sure enough, there was the idea from Arlene of The Food of Love.  Arlene described a sweet and savory chicken salad with dried cranberries and sliced almonds, grilled with cheddar and bacon.  “This one is addictive!” she wrote, and I can understand why!

While I didn’t have all of Arlene’s exact ingredients on hand, I loved the idea of grilling up a chicken salad panino.  I still have her recipe flagged to try soon, but on this hectic day I worked with what was in my refrigerator and pantry: leftover Chicken Marbella thighs, grapes, mayonnaise, chopped walnuts, Gruyère cheese from the block I bought for last weekend’s panini and dark rye bread.  I loved it!  The warm chicken salad, with its bursts of sweetness from the grapes (I got the grapes idea from Sharon at Culinary Adventures of a New Wife!) and subtle crunch from the walnuts, was so good under the melted cheese.  Move over tuna melts – chicken melts are here to stay!

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© Panini Happy®, 2008. Panini Happy is a registered trademark of Kathryn Strahs.
Permalink: http://paninihappy.com/chicken-grape-salad-gruyere-panini/

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It’s back!  It’s been a little while since I’ve opened the On Your Grill vault – I’ve got a good one for you today.  As you’ll recall, the On Your Grill series is an opportunity for Panini Happy readers to submit your ideas for panini and have them featured here on the blog (click here to submit one!).  There have been some great combinations in the past: Grilled Raclette Cheese & Honey, Roast Beef with Blue Cheese & Apple, Tomato, Feta & Oregano.  It’s high time I tried another one!

Robin Sue of the Big Red Kitchen blog had the following suggestion:

Ok, I would like one with the fried fish patty from my site. Hmm. Fish Patty, with a good robust tartar sauce, you are good at picking the cheese and bread with some type of salad greens or coleslaw or pickles or something….

A Panini Happy First – incorporating a recipe from another blog!  Well, Robin Sue, I’m more than happy to do it, especially since I’d already starred your yummy-looking Favorite Fish Patties in my Google Reader and was planning to make them soon.  And then a few days later I saw a great recipe for tartar sauce on Closet Cooking (Kevin has been unveiling the secrets behind his delicious fish & chips over the past week!).  So I decided to go ahead and make that too!  And, of course, I had to put my own Panini Happy “stamp” on things with some more of that sharp Old Quebec Vintage Cheddar that I had on last week’s Burger Mini-Panini Sliders.  Put it all together on a nice, soft English muffin and you’ve got a sandwich that’s a keeper.

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© Panini Happy®, 2008. Panini Happy is a registered trademark of Kathryn Strahs.
Permalink: http://paninihappy.com/crispy-fish-panini-recipe/

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It’s time for another panini idea from the On Your Grill vault! As you may recall, I launched the On Your Grill series last month to showcase reader-submitted panini (click here to submit one!). Today’s idea comes from my friend Eleni from Beverly Hills, California by way of Greece! She writes:

Here’s a Greek panini you can try…Two slices of olive bread, feta cheese (make sure it’s Greek!), a couple slices of tomato, oregano and a drizzle of extra virgin olive oil. Let me know what you think!

Sounded great to me! A little like the caprese panini I made a few weeks ago, but with somewhat tangy-er flavors. Eleni and I met in business school almost 8 years ago and trust me when I say she has impeccable taste, not to mention she’s incredibly creative (she even made her own unique wedding invitations by hand!). So it was without trepidation that I picked up the necessary ingredients last weekend and gave Eleni’s Greek panini a try.

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© Panini Happy®, 2008. Panini Happy is a registered trademark of Kathryn Strahs.
Permalink: http://paninihappy.com/tomato-feta-oregano-panini-recipe/

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What’s even better than a roast beef sandwich? Roast beef panini whose flavor has been ratcheted up an extra two notches with the addition of tangy, creamy Danish blue cheese and sweet-tart Granny Smith apples. It’s an uncommon combination that delivers an uncommonly tasty sandwich. This recipe is based upon a delicious concept submitted by Rachel of Coconut & Lime as part of my On Your Grill series. Want to read about how this recipe was created? Check out “Look to the Salad”

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Permalink: http://paninihappy.com/roast-beef-with-blue-cheese-apple-panini-recipe/

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I guess it shouldn’t have come as a surprise to me – a cheese that melts wonderfully for fondue, like Swiss raclette, would be an excellent candidate for delicious grilled cheese panini. Based on an idea submitted by Tiffany of Geneva, Switzerland (by way of Washington, DC) as part of the ongoing On Your Grill series, this sandwich pairs smooth and creamy raclette with a touch of honey on crispy buttered French bread to create and sweet and savory combination you’ll want to devour in minutes. Guess we’ll have to find something else to do with those individually-wrapped yellow slices! 

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