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This Good Morning America recipe sounds delicious!!! Instead of using traditional panini bread in this recipe, chef Troy Guard used Indian naan bread which is one of my favorite things to eat in the world! I wish I could share the video or some pictures with you but, alas, I must obey copyright laws. You can watch the video by following this link, though 
Colorado Buffalo Panini
This recipe by Denver-based Chef Troy Guard incorporates ingredients from Asia, Mexico and the Southwest to create an elegant take on the classic panini.
Ingredients
- 1 tablespoon canola oil
- 1 pound buffalo short ribs
- 1 small yellow onion, chopped
- 1 carrot, peeled and chopped
- 1 leek, white and pale green parts only, chopped
- 4 cloves garlic, chopped
- 1 sprig thyme
- 1 quart veal stock
- Salt and freshly ground black pepper to taste
- 2 pueblo green chilies
- 2 fuyu persimmons, peeled and chopped
- 3 tablespoons butter
- 2 tablespoons sugar
- 2 tablespoons lemon juice
- 8 slices naan bread
- 6 ounces goats milk brie, sliced into 4 slices
More after the jump!
Directions
Preheat oven to 300ºF.
Heat canola oil in a heavy bottomed stock pot over medium-high heat. Sear short ribs on each side until golden, 3 to 5 minutes per side. Remove and add onions, carrots, and leeks; sauté until caramelized, 7 to 10 minutes.
Add garlic, thyme, and veal stock, and season to taste with salt and pepper. Return short ribs to the pot and bring to a boil. Cover, place in the oven, and cook until meat falls off of the bone, about 2 hours. Remove from oven and transfer short ribs to a plate. Once it is cool enough to handle, remove the meat buffalo meat from the bones and shred.
Char chilies over a gas flame, charcoal, or in a broiler until blackened. Seal in a plastic bag for 15 minutes. Remove chilies and peel, seed, and chop. Set aside.
Increase oven temperature to 350ºF. Place persimmons in a roasting pan and dot with 1 teaspoon butter and sprinkle with sugar. Cook for 20 minutes. Remove from oven and add salt, pepper, and lemon juice to the pan. Mash together to make a chunky-style jam. Set aside.
Heat a panini press according to the manufacturer’s instructions until hot (or heat a ridged grill pan over moderate heat).
To assemble the panini, spread the remaining butter on one side of all the naan slices. Place slices, buttered side down, on a work surface and spread the persimmon jam on 4 of the ciabatta slices, top with a slice of goat cheese brie, pueblo chilies, and shredded buffalo meat. Season with salt and pepper and top with the remaining 4 slices of bread, buttered side up.
Put panini on the press, close press, and cook until golden brown, 5 to 8 minutes. (If you are using a ridged grill pan, place a heavy pan on top of the sandwiches and turn once.)
Yield: 4 servings