New Premium Pastas

Panera has expanded its menu into the realm of pasta beyond the simple mac & cheese. Now available in select Panera Bread locations, three Premium Signature Pasta choices.

• Tortellini Alfredo: A rich Alfredo sauce over tortellini noodles filled with ricotta, swiss & romano.
• Rustic Penne Bolognese: With a hearty meat sauce over penne noodles.
• Pesto Sacchettini: With basil pesto over purse-like pasta filled with six cheeses

Chicken and Dumplings

CHICKEN and DUMPLINGS
Panera Bread Recipe

Serves  6


1 large onion, cut into 1 inch dice
4 ribs celery, cut into 1/4 inch slices
4 medium carrots, peeled and cut into ¼ inch slices
1 large whole garlic clove, peeled
4 large sprigs fresh thyme
2 tablespoons extra virgin olive oil
3 quarts water
salt and freshly ground black pepper, to taste
1 large (about 5 pounds) chicken, quartered, or 5 pounds chicken legs and thighs
1 loaf Country White Bread, crusts removed and cut into 1/2 inch cubes
3 cups cold water
3 large eggs, beaten
paprika, to taste


In 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 with salt and pepper. Add the chicken, bring to a simmer, and continue simmering 25 to 35 minutes, or until the chicken is cooked through. Remove chicken from the pot while the broth continues to simmer and pull all of the meat off the bones. 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. In a 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 a time, into the simmering soup. Cook 2 to 3 minutes, or until the dumplings float. Adjust seasoning and serve.

Black Bean Dip

BLACK BEAN DIP
Panera Bread Recipe

Serves 8


1 (15 oz.) can black beans, rinsed and drained
1/4 cup sour cream
1/4 cup chicken broth
1 scallion, trimmed and sliced
1 small garlic clove, chopped
2 tablespoons lime juice
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon hot red pepper sauce


Combine beans, sour cream, broth, scallion, garlic, lime juice, cumin, oregano, and hot pepper sauce in a food processor or blender. Puree until smooth. Scrape into a microwaveable bowl and microwave on HIGH until hot, 1 to 2 minutes. Serve warm or at room temperature.

Pesto Crisps

PESTO CRISPS
Panera Bread Recipe

Serves 10


1 1/2 cups shredded white cheddar cheese (about 6 ounces)
8 tablespoons (1 stick) unsalted butter, cut into 6 to 8 pieces
1 cup all purpose flour
1/4 teaspoon cayenne pepper
1/8 teaspoon ground white pepper
1 cup fresh basil leaves
1/2 cup pine nuts or walnuts
1/2 cup grated Parmesan cheese
1 clove garlic


Combine cheese, butter, flour, cayenne, and white pepper in a food processor and pulse until thoroughly mixed. Transfer mixture to a large bowl and set aside. Combine the basil, pine nuts, Parmesan, and garlic in a food processor and whirl until thoroughly mixed. Add the basil mixture to the flour-and-cheese mixture. Stir until thoroughly combined. Place two sheets of plastic wrap on a flat work surface and divide dough between them. Shape dough into two logs, each about 1 3/4 inches in diameter and 8 inches long. Secure the logs in plastic wrap, twist ends closed, and refrigerate until firm. (Logs can be refrigerated up to 1 week.)

To bake, preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Unwrap the logs and slice them into 1/4-inch thick pieces; arrange them on the baking sheet. Bake for 10 to 12 minutes or until edges are golden brown. Let cool for 5 minutes. Carefully transfer to a rack to cool completely.

Broccoli Rabe Grilled Cheese

BROCCOLI RABE GRILLED CHEESE
Panera Bread Recipe

Serves 4


1 1/2 pounds broccoli rabe, tough ends trimmed
2 tablespoons olive oil
8 ounces sliced crimini mushrooms
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
8 slices Panera Bread Sourdough Bread
8 ounces Fontina cheese, shredded


Cut broccoli rabe crosswise into bite-size pieces. Transfer to a very large nonstick skillet (or two smaller ones) and add enough water to cover the bottom of the pan. Cover and cook over high heat until the broccoli rabe is bright green and most of the water evaporates, 2 to 3 minutes. Uncover, reduce heat to medium and cook until all water evaporates, 1 to 2 minutes. Add 1 tablespoon of oil and mushrooms, toss to coat, and cook until the mushrooms are soft and the broccoli rabe is tender, 2 to 3 minutes. Add garlic, thyme, pepper flakes, and salt, toss to coat, and cook 1 minute. Transfer the mixture to a plate and reserve the skillet.

Arrange 4 slices of bread on a work surface. Sprinkle half of the cheese over the bread slices, and then divide the broccoli rabe mixture over the cheese. Sprinkle with the remaining half of the cheese and top with the remaining bread. Compress slightly. Wipe out the skillet and heat the remaining 1 tablespoon of oil in the skillet over medium-high heat. Add the sandwiches and cook until toasted on both sides and the cheese melts, 2 to 3 minutes per side. Cut in half on a diagonal and serve.

Vegetable Panini

GRILLED VEGETABLE PANINI
Panera Bread Recipe

Serves 6


1 Panera Bread Three Cheese Loaf
1/3 cup refrigerated or jarred pesto
1 cup (4 ounces) shredded part-skim mozzarella cheese
1 small eggplant (12 ounces), peeled and sliced lengthwise into slabs ¼-inch thick
2 small red bell peppers, seeded and quartered lengthwise
12 ounces medium zucchini, sliced lengthwise into slabs 1/4-inch thick
1/2 small red onion, sliced crosswise
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
2 tablespoons oil-packed sun-dried tomato strips
Cooking spray

 Heat a grill or grill pan to medium-high heat. Cut the loaf of bread lengthwise from top to bottom into 6 center-cut oval slices, each about 1/4-inch thick. Spread 1 side of 3 slices with pesto. Layer the mozzarella on other 3 slices. Put the eggplant, bell peppers, zucchini, and onion on a large rimmed baking sheet. Coat both sides with cooking spray and sprinkle with the salt, oregano, and pepper. Grill the eggplant, peppers, zucchini, and onion directly over heat until nicely marked by the grill and just tender, 3 to 5 minutes per side. Let cool slightly, then slice the vegetables if necessary to fit onto the bread.

Arrange the vegetables and sun-dried tomatoes over the cheese. Top with the pesto-spread slices of bread. Coat all over with cooking spray. Grill the sandwiches over medium heat with a heavy weight, such as a cast-iron pan or foil-wrapped brick, on each sandwich to compress it. Or, if using a panini press, press down the lid. Cook until nicely marked by the grill and the cheese melts, 3 to 5 minutes per side. Cut each sandwich in half on the diagonal and serve hot.