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Panera recipesHam, Gruyere and Apple Sandwiches on Ciabatta 1 loaf Panera Ciabatta bread 1/4 pound deli-sliced ham 2 ounces thinly sliced Gruyere cheese 1/2 apple (your favorite variety), thinly sliced Dijon mustard 1 teaspoon butter (for hot sandwich only)FOR A COLD SANDW ICH, slice the Ciabatta lengthwise. Spread each half with Dijon mustard. Layer cheese onone half. Fold slices of ham on top of the cheese. Top with the apple slices. Cover with the other half of the bread.Cut sandwich in half to serve.FOR A HOT SANDW ICH, slice the Ciabatta lengthwise. Spread each half with Dijon mustard. Sauté the appleslices in a teaspoon of butter in a non-stick pan just until tender. On one slice of bread, layer cheese, then apples andtop with ham slices. Top with remaining bread. Heat the sandwich on a grill press or grill pan until warm and cheesehas melted slightly. Cut the sandwich in half to serve.Lucky New Years Sandwiches with GrapesOn Nochevieja in Spain, New Years Eve revelers eat 12 grapes at midnight — one for every chime of the clock — tobring good luck in the 12 months to come. To add good luck to your New Years buffet, serve these beautiful open-faced sandwiches, featuring chicken and 12 grapes. 4 slices of Panera Honey Wheat loaf 2 cups coarsely chopped cooked white chicken meat 1/2 cup thinly sliced celery 1/2 cup blanched and sliced almonds, plus 4 tablespoons for sprinkling 3/4 cup mayonnaise 2 tablespoons lemon juice 1 tablespoon chopped fresh tarragon 48 red grapes, each cut in halfMIX the chicken, celery, almonds, mayonnaise, lemon juice and tarragon together. Spread generously onto the slicesof bread. Top each slice with 24 grape halves. Sprinkle with more almonds if desired.Roasted Red Pepper and Avocado SandwichThe lovely crumb of Ciabatta is full of holes waiting to be filled with savoryroasted garlic hummus. The freshvegetables make a beautiful, nutritious and delicious sandwich.
2 Ciabatta loaves, cut in half lengthwise 1/2 cup roasted garlic hummus 1 small jar of roasted red peppers 1/2 avocado, peeled, pitted and cut into 1/4" slices juice of 1/2 fresh lemon 1/2 tomato cut into 1/4" slices 2 small leaves of lettuce salt and pepperSPREAD 1/4 of the roasted garlic hummus on each of the four halves of Ciabatta. Top two of the halves with piecesof the roasted red pepper, followed by the avocado slices. Drizzle a bit of lemon juice over the avocado, then seasonwith salt and pepper to taste.Layer tomato and lettuce on top of the avocado, then finish with the two remaining Ciabatta halves. Cut eachsandwich in half and fasten with a toothpickGrilled Gruyere on Asiago Cheese BreadSwiss Gruyere is a cows milk cheese named for the valley of the same name in the canton of Fribourg. Wevecreated the perfect gourmet grilled cheese sandwich by pairing the sweet, nutty flavor of Gruyere with the robust tangof our Asiago Cheese bread. 1 ounce dry white wine Dijon mustard 4 ounces Gruyere cheese, sliced 2 Roma tomatoes, thinly sliced 1/2 small onion, thinly sliced freshly ground black pepper, to taste 8 slices of Panera Asiago Cheese bread, sliced 1" thickTOAST the sliced Asiago Cheese bread in a toaster, on the grill, or under the broiler. For each sandwich, moistenthe bottom piece of toasted bread with wine using a pastry brush or your fingertips. Next, spread mustard on bottompiece of bread, then add one fourth of the cheese, tomato, and onion. Grind a generous amount of pepper over thesandwich and top with another slice of toasted bread. Return the sandwich to the grill or broiler until the cheese ismelted. Serve immediately.Grilled Turkey and Brie Sandwich with Cranberries 4 tablespoons unsalted butter, plus more for skillet 8 slices Panera Country artisan bread, about 1/2" thick 1/2 cup cranberry chutney 1 pound roast turkey breast, sliced 1/2 pound Brie cheese, sliced 1/2 cup toasted walnuts, chopped
1 bunch baby arugula, trimmedTO BUILD THE SANDW ICH from the bottom up, spread 1/2 tablespoon of butter on a slice of bread, spoon 1tablespoon of cranberry chutney on top and smooth it out. Follow with a few slices of turkey and a couple slices ofbrie. Sprinkle with the walnuts and scatter some arugula leaves evenly over the top. Spread another 1/2 tablespoonof butter on a piece of bread and press it, buttered side down, into the sandwich. Repeat with remaining sandwichingredients.Heat a cast-iron or other heavy skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling thepan around to coat. Put the sandwich in the pan and weigh it down with a heavy pot or can (or wrap an ordinary brickin aluminum foil and set it on top to compress the sandwich). Toast for 1 minute, turn the sandwich over before thebread begins to burn and repeat. Cut the sandwiches in half before serving.French Bread Margherita PizzaINGREDIENTS1 loaf French bread, cut in half lengthwise, theninto thirds1 ½ cups canned tomato sauce or canned whole, peeled tomatoes, chopped½ cup fresh basil chiffonade, lightly packed3 large Roma tomatoes, sliced16 ounces mozzarella cheese, slicedSalt and freshly ground black pepper, to tasteDIRECTIONSPREHEAT oven to 475°F. Lightly toast the bread for 5 minutes. Spoon the tomato sauceover the bread. Top with the basil, then tomato slices, then the cheese. Bake for 12 to 15 minutes.Broil for 1 to 2 minutes to brown the tops.Serves 6Hot Spinach Artichoke Dip in a BreadBowlINGREDIENTS2 Panera Sourdough Bread Bowls1 Panera Asiago or Three Cheese Loaf1 cup baby-cut carrots2 ribs celery, cut into 2-inch lengths1 tablespoon olive oil½ cup finely chopped red onion1 ½ teaspoons minced garlic1 cup light sour cream½ cup light mayonnaise1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry1 jar (6 ounces) marinated artichoke hearts, drained and finely chopped¾ cup grated Parmesan cheese¼ teaspoon salt¼ teaspoon paprikaDIRECTIONSPreheat oven to 350ºF. Cut out top of both Panera Sourdough Bread Bowls as if making ajack-o’-lantern out of a pumpkin. Remove bread from inside, leaving about a 1” shell of crust. Cutremoved bread into 1” cubes and transfer to a serving bowl. Wrap the bread bowls in heavy-duty foil
and bake until warmed through, 10 to 15 minutes.Cut Panera Asiago or Three Cheese Loaf into 1” cubes and transfer to large serving platter. Arrangecarrots and celery on platter as well.Heat oil in a medium saucepan over medium heat. Add onions and cook until soft, about 4 minutes.Add garlic and cook 1 minute. Reduce heat to low and stir in sour cream, mayo, spinach, artichokehearts, cheese, salt and paprika. Cook until heated through, 1 to 2 minutes.Unwrap warm bread bowls and spoon-dip into the two bowls. (Or divide evenly between the twobowls.) Serve immediately with bread cubes, carrots and celery.Serves 10-12Prep: 8 minsCook: 15 minsAvocado CrostiniINGREDIENTS1 Panera Bread French Baguette, cut into 1/4-inch thick rounds1 avocado, peeled and pitted2 teaspoons fresh lime juice1/2 jalapeño pepper, seeded and minced1 1/2 tablespoons chopped fresh cilantro1/2 scallion, finely chopped1 small clove garlic, minced2 ounces fresh goat cheese1 tablespoon extra virgin olive oil1/4 teaspoon salt1/8 teaspoon ground black pepper1/2 cup grape tomatoes, finely choppedDIRECTIONSPreheat oven to 400°F. Put baguette rounds directly on oven rack and bake until toasted,but not browned, 2 to 3 minutes. Set aside.Using a fork, mash avocado, lime, jalapeño, cilantro, scallion, garlic, goat cheese, oil, salt, and pepperin a small bowl.Spread 1 to 2 teaspoons avocado mixture on each crostini and top with tomatoes.Makes 8 servings.Prep: 20 minutesCook: 3 minutesSausage and Red Pepper FrittataINGREDIENTS4 ounces sweet Italian sausage (about 1 largelink)
2/3 cup chopped red bell pepper8 large eggs1/4 cup milk, any type1 tablespoon chopped fresh parsley1/2 teaspoon salt1/8 teaspoon ground black pepper3/4 cup shredded part-skim mozzarella1/4 cup grated Parmesan1 Panera Bread Asiago Cheese Bread Demi, slicedDIRECTIONSIf using link sausage, squeeze meat from casing into a 10-inch nonstick skillet. Cooksausage over medium heat until browned all over, about 5 minutes, breaking up meat with tongs anda wooden spoon. Remove to a plate. Add bell pepper to skillet and cook, stirring often, until soft, 3 to5 minutes.In a medium bowl, beat eggs, milk, parsley, salt, and pepper until blended. Stir in half of themozzarella and half of the Parmesan.Add sausage back to skillet, and pour egg mixture over top. Reduce heat to medium-low and cook for2 minutes, gently scraping the bottom of the pan to loosen the eggs. Cover and cook until eggs are seton the bottom but the top is still wet, another 6 to 8 minutes.Meanwhile, preheat the broiler and set the oven rack to the top third of oven. Set bread slices on abaking sheet and broil until golden brown, 1 to 2 minutes per side. Remove.Scatter remaining cheeses over top of egg mixture and transfer pan to broiler. Broil until top is set,puffed, and lightly browned, about 1 minute. Cut into wedges and garnish with more chopped freshparsley, if you like. Serve with toasted bread.Makes 6 servings.Prep: 5 minutesCook: 20 minutesAsian Sesame Chicken SaladINGREDIENTS2 wonton wrappersCanola oil, for frying2 tablespoons sliced almonds4 cups romaine lettuce, torn into bite-size pieces, loosely packed1 tablespoon fresh cilantro, chopped3 ounces boneless, skinless chicken breast, grilled and sliced thinly on a bias¼ cup Panera Bread Asian Sesame Dressing (recipe follows)1 tablespoon sesame seeds
DIRECTIONSPREHEAT the oven to 350°F. To prepare wonton strips, cut wonton wrappers into 1/4inch strips. In a deep skillet, pour canola oil to a depth of 2 to 3 inches. Heat oil to 365°F. Carefullydrop wonton slices into hot oil and fry for about 30 seconds, or until crisp and golden. Remove withslotted spoon and drain on paper towels.Arrange almonds in a single layer on a sheet pan. Toast in the oven for 5 minutes, toss nuts, thentoast for an additional 5 minutes, or until golden. Remove from pan to cool.To make the salad, toss the lettuce, cilantro, wonton strips, chicken, and dressing in a large mixingbowl until combined. Place the mixture on a serving plate. Sprinkle with sesame seeds and almondsand serve.Panera Bread Asian Sesame DressingMakes 1 ¼ cups¼ cup rice vinegar¼ cup toasted sesame oil2 tablespoons soy sauce1 teaspoon toasted sesame seeds1 teaspoon crushed red pepper flakes¾ cup canola or vegetable oilCOMBINE all ingredients except canola oil in a medium mixing bowl with a wire whisk. Onceingredients are combined, slowly pour in the oil while whisking to form an emulsion.Ham and Brie PaniniINGREDIENTS1 loaf Panera Bread Asiago Cheese Focaccia1/4 cup coarse, country-style mustard1 scallion (dark green part only), chopped1 small garlic clove, crushed2 teaspoons chopped fresh tarragon1/8 teaspoon ground black pepper1 packed cup baby arugula or spinach leaves8 ounces Brie cheese, thinly sliced and left at room temperature for 15 minutes6 ounces thinly sliced baked hamDIRECTIONSCut focaccia in half through the side to make two rounds (top and bottom halves ofsandwich).Mix mustard, scallion, garlic, tarragon and black pepper in small bowl. Spread over top and bottomhalves of sandwich.
Arrange arugula or spinach over mustard on both halves. Arrange sliced Brie, then sliced ham, overthe bottom half. Top with the other half and press down gently.Coat a panini press or nonstick skillet with cooking spray and heat over medium heat. Add paniniand cook until browned and cheese softens, but doesn’t completely melt, 4 to 5 minutes per side. Ifusing a skillet, press a heavy weight, such as another skillet, on top of sandwich until bottom isbrowned, then flip and repeat on the other side.Remove to a cutting board and slice like a pizzainto six wedges.Makes 6 servings.Prep: 10 minutesCook: 10 minutesMushroom, Spinach, and Smoked Gouda SandwichesINGREDIENTS8 ounces sliced baby bella mushrooms10 ounces baby spinach2 scallions (white and light green parts), trimmed and chopped3/4 teaspoon dried oregano1/4 teaspoon salt1/8 teaspoon ground black pepperPinch of ground nutmeg8 slices from Panera Bread White Whole Grain Loaf1 1/4 cups shredded smoked Gouda cheese4 teaspoons olive oilDIRECTIONSPut mushrooms in large skillet with a splash of water. Cook over medium heat untilmushrooms shrink and give up most of their liquid, about 5 minutes. Add spinach, scallions,oregano, salt, pepper, and nutmeg, and cook just until spinach wilts and liquid is gone, 3 to 4minutes. Remove to a plate and wipe out skillet with a paper towel.For each sandwich, put a thin layer of cheese on a slice of bread. Top with 1/4 of the mushroommixture, another thin layer of cheese and the other slice of bread. Press down gently to compactsandwich.Working in batches, heat oil in skillet over medium heat. When hot, add sandwiches and cook untillightly browned and cheese melts, 2 to 3 minutes per side. Remove and cool slightly, then cut on adiagonal.Makes 4 servings.Prep: 5 minutesCook: 15 minutes
Shrimp and Crab RollINGREDIENTS8 ounces cooked shrimp8 ounces cooked lump crabmeat1/2 cup mayonnaise1/4 cup finely chopped celery2 scallions, trimmed and chopped2 tablespoons fresh lemon juice1 tablespoon chopped fresh dill1 teaspoon crab boil seasoning, such as Old Bay4 tablespoons butter, unsalted6 thick slices Panera White Whole Grain bread6 small butter lettuce or Bibb lettuce leaves, optionalDIRECTIONSCombine the shrimp, crabmeat, mayonnaise, celery, scallions, lemon juice, dill, and crabChicken Salad SandwichesINGREDIENTS1 rotisserie chicken, about 2 1/4 pounds3/4 cup mayonnaise3/4 cup finely chopped celery2 tablespoons dill pickle relish1 tablespoon chopped fresh tarragon1/2 teaspoon salt1/4 teaspoon ground black pepper12 thin slices of Panera Bread Country loaf6 leaves romaine lettuce, tornDIRECTIONSUsing your fingers, remove and discard the skin, bones, and excess fat from the chicken,placing the chicken meat in a large bowl. Tear or chop meat (you should have about 3 1/2 cups).Add mayonnaise, celery, relish, tarragon, salt, and pepper to the bowl. Stir until thoroughlycombined. Spoon onto the bread, adding a lettuce leaf to each sandwich.Makes 6 servings.Prep: 20 minutesMelt the butter in a large skillet or griddle over medium heat. Add the bread and rotate and flip itto coat both sides with butter. Toast in the skillet or griddle until lightly browned, 2 to 3 minutes perside.Spoon the mixture in a column down the center of the bread, adding the lettuce leaves, if desired.Fold the bread around the filling as for a hot dog on a bun. Serve immediately.Makes 6 servings.Prep: 10 minutesCook: 5 minutes
Chicken and DumplingsINGREDIENTS1 large onion, cut into 1 inch dice4 ribs celery, cut into ¼ inch slices4 medium carrots, peeled and cut into ¼ inch slices1 large whole garlic clove, peeled4 large sprigs fresh thyme2 tablespoons extra-virgin olive oil3 quarts waterSalt and freshly ground black pepper, to taste1 large (about 5 pounds) chicken, quartered, or 5 pounds chicken legs and thighs1 loaf Country White Bread, crusts removed and cut into ½ inch cubes3 cups cold water3 large eggs, beatenPaprika, to tasteDIRECTIONSIN A LARGE STOCKPOT or dutch oven over medium heat, sweat the onion, celery,carrots, garlic, and thyme in the oil for 7 to 10 minutes. Add the 3 quarts of water and season withsalt and pepper. Add the chicken, bring to a simmer, and continue simmering 25 to 35 minutes, oruntil the chicken is cooked through.Remove chicken from the pot while the broth continues to simmer and pull all of the meat off thebones. Return the meat to the pot while preparing the dumplings.Soak the bread in the cold water for 1 minute. Squeeze as much water out of the bread as possible. Ina medium bowl, work the eggs, paprika, and salt and pepper into the bread to form a dough.Skim the fat off of the top of the broth with a spoon. Add the dumpling dough, one spoonful at atime, into the simmering soup. Cook 2 to 3 minutes, or until the dumplings float. Adjust seasoningand serve.Serves 6Pear Endive Salad with Pecans andGoat CheeseINGREDIENTS1 1/2 cups pecans1/2 cup sugar1 tablespoon water1 tablespoon good-quality balsamic vinegar3 tablespoons extra virgin olive oil1/8 teaspoon Dijon mustard1/8 teaspoon saltPinch of ground black pepper1 bag (5 ounces) mixed baby salad greens, 5 to 6 cups1 head Belgian endive, trimmed and coarsely chopped1 to 2 small ripe pears (Anjou and/or Bosc), cored and chopped1 tablespoon lemon juice
4 ounces goat cheese, crumbled4 thin slices from loaf of Panera Bread Country Bread, toastedDIRECTIONS1.For the pecans: Line a baking sheet with aluminum foil.2.Stir together sugar and water in saucepan fitted with a candy thermometer and simmer overmedium-high heat until mixture reaches 240ºF, 3 to 5 minutes. Add pecans, stirring constantly witha wooden spoon. Sugar will crystallize on the nuts. Continue stirring until sugar melts, glazes nuts,and turns a light caramel color, 1 to 2 minutes.3.Immediately spread the nuts in single layer on prepared pan and let them cool. They can be storedat room temperature in an airtight container up to 1 week. Makes about 1 1/2 cups.4.For salad and dressing: Put vinegar in a large bowl. Whisk in oil in a slow, steady steam. When oilis fully incorporated, whisk in mustard, salt, and pepper. Add greens and endive, and toss to coat.Divide dressed greens and endive amongsalad plates.5.In a medium bowl, toss the pears with lemon juice to coat.6.Scatter the pears and the cheese over the greens. Break the pecans into pieces and scatter over thetop. Serve with toasted Panera Bread Country Bread.Makes 4 servings.Prep: 20 minutesCook: 7 minutesNutrition (per serving): 674 calories, 13 gprotein, 56 g carbohydrate, 47 g fat, 22 mgcholesterol, 401mg sodium, 7 g dietary fiberSpinach and Wild Mushrooms Stuffed Flank Steak SpiralsINGREDIENTSSpice Rub:2 teaspoons paprika1 1/2 teaspoons cracked black pepper1/2 teaspoon ancho chile powder2 teaspoons coarse salt1 teaspoon sugar1/2 teaspoon ground coriander1/2 teaspoon dried thyme1/4 teaspoon garlic powder1/4 teaspoon onion powderStuffing and Steak:1/4 of Panera Bread Asiago Cheese Demi2 tablespoons olive oil1/2 onion, finely chopped2 cloves garlic, minced
4 ounces sliced baby bella mushrooms6 ounces baby spinach leaves3 tablespoons chopped fresh parsley1 thick boneless flank steak (about 2 1/2 pounds)DIRECTIONSFor spice rub: Mix paprika, black pepper, ancho powder, salt, sugar, coriander, thyme,garlic powder, and onion powder in a small bowl.For stuffing: Crush bread into crumbs in a food processor, about 1 minute. You should have about 11/2 cups crumbs.Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add onion, garlic, andmushrooms, and cook until mushrooms shrink slightly, about 5 minutes. Add spinach, cover, andcook until spinach wilts, 2 to 3 minutes. Remove from heat and stir in bread crumbs, parsley, and 2teaspoons of spice rub.Preheat oven to 500ºF.Position the steak on a large cutting board with rough side of meat facing up. Cut through the side ofthe steak to open it up like a book. Use a sharp, thin knife and start by making small slashing cutsfrom one short side to the other, lifting the top of the steak as you cut and always keeping the knifehorizontal with the cutting board. Stop cutting just before reaching the opposite side and open up thesteak so it lays flat (aka, butterflied).Stand facing butterflied steak with the grain of the meat running from side to side. Gently poundsteak to an even thickness of 1/4 to 1/2 inch. Rub all over with remaining 1 tablespoon of oil. Seasonall over with remaining 1 tablespoons of spice rub. Reposition so that cut side is up and grain isrunning from side to side.Lay stuffing over steak, leaving a 1-inch border at the side furthest from you (the top). Roll steakfrom bottom to top into a compact roast. Using kitchen string, tie the roast crosswise at 2-inchintervals so it holds its shape.Put a roasting rack on a roasting pan or sheet pan and set roast on the rack with seam side down.Roast until meat is lightly browned all over, 8 to 10 minutes total. If your oven has convection, turn iton to help brown the roast. Reduce oven temperature to 350ºF and roast until meat registers aninternal temperature of 130ºF, 20 to 25 minutes total.Remove to a cutting board and let stand for 15 minutes. Cut crosswise across the grain into slicesabout 1/2 to 3/4 inch thick, removing the string as you go.Makes 6 servings.Prep: 30 minutesCook: 40 minutes (plus 15 minutes standing time)