Panini have been around for centuries, and these days they’re being grilled up in practically every corner café in America. The popularity of grilling panini at home reached a fever pitch when Oprah Winfrey featured the Breville Ikon Panini Press among her 2007 “favorite things”. That model (which I use) and many others began selling out in housewares stores everywhere. Here are 7 tips that will ensure that the panini you make at home are as scrumptious as can be.
1. Choose your grilling method wisely. As I learned in the “Grill Method Smackdown”, not all panini grilling methods yield the same results. A panini press may be the easiest to use and provide the greatest amount of control over heat and pressure, but it’s also the most expensive option. Many people are able to grill sandwiches just fine with a grill pan and/or skillet…although this method can be unwieldy and cumbersome to execute. It all comes down to your personal taste and, perhaps, the frequency with which you plan to grill panini.
2. Experiment with a variety of breads and fillings. Just because panini originated in Italy doesn’t mean you have to limit yourself to foccacia, mozzarella and other Italian ingredients. Or even just savory ingredients. If it’s got bread and fillings and is prepared on the grill, it’s a panino! Try dessert recipes, breads like pita and biscuits, and fillings like mango salsa and apples. Let your taste buds be your guide and have fun with it!
3. Go for the crunch. What separates panini from “regular” sandwiches? It’s the grilling! Grilled bread is the hallmark of panini – make the most of it by brushing olive oil or melted butter on top for a crostini-like crunch. Or, to save a few calories, Columbus Foodie recommends spraying butter flavored cooking spray, another great idea.
4. Be careful with “wet” ingredients. No one likes a soggy sandwich. Many of the great fillings we enjoy on “regular” non-grilled sandwiches, such as tomatoes and juicy meats, sometimes aren’t ideal candidates for panini, where crispness is key. Does that mean these fillings are out of the question (and the panini) entirely? Absolutely not! Just look for ways to contain the excess moisture. For example, add panko breadcrumbs to fish and remove seeds from tomatoes. Another great tip comes from celebrity chef Tom Colicchio (thanks to Foodie Obsessed for mentioning it!): put your wet ingredients in the center of the sandwich.
5. Keep round tops turned in. If you try to grill round-topped breads, like baguettes, you’ll find it can be a real challenge to keep them from rolling over and spilling out the contents of your panini. The answer to this dilemma – a great technique I heard about on the Baking Bites blog: turn round-topped breads inside out so that the flat surfaces make contact with the grill. Genius!
6. Cut with a straight-edged knife. A sharp, straight-edged knife, rather than a serrated one, will ensure a smooth separation for your finished panini.
7. Have a panini party! The best to know if your panini are hitting the mark is to test them out on friends and family. Buy a selection of breads and fillings, fire up the grill, and allow your guests to create their own panini combinations. You may even glean some new ideas!
8. Greens go last. Love to include lettuce in your panini, but can’t stand to have them wilt in the grilling process? Food Network’s George Duran (aka “Ham on the Street”) offers a great solution: stick ’em in last. Grill your sandwich and then insert anything you’d like to keep leafy – lettuce, spinach, arugula, cilantro to name a few – right before serving.
Do you have other tips? Share them in the comments!
FAQs
Panini Like a Pro
- Start with the right bread. We recommend using a bread that can take the heat. ...
- Bring the heat. Be sure to get your grill nice and hot before putting your panini on—it'll make for better grill marks.
- For maximum crunch. ...
- Keep the goods contained. ...
- No panini press?
Keep it Crispy
One of the hallmarks of a great panini is the signature crispy crunch of the bread when you bite in. In order to make sure that you get the crunch you crave, brush olive oil or butter on the outside before toasting. That will help to brown and harden the bread for a delicious bite.
What temperature should I set my panini maker at? ›
The best temperature to use for a panini press is a medium to high temperature between 325° and 375°.
How to make a good panini without press? ›
– Heat a heavy skillet over medium-high heat, and cook your sandwich for a couple minutes on each side, pressing it down to make full contact with the hot pan using a big lid. (Pictured: South African Cheese, Grilled Onion & Tomato Panini (Braaibroodjie). Pan on the stove, with another pan for a press.
Should you use mayo or butter for paninis? ›
We've been using mayo in some . . . unconventional ways lately (chocolate cake, anyone?). But when it comes to panini, mayo is simply better than softened butter. For one, there's no putzing around while the butter softens.
Can you put aluminum foil in a panini press? ›
While there is nothing wrong with putting aluminium foil in a sandwich press, we've found that it can stick to certain breads. If you want to protect the plates and make the cleaning job easier, we recommend using baking paper instead.
How long do you leave a sandwich in a panini press? ›
Carefully place the sandwich in the panini maker and press the lid down, gently enough so that it doesn't completely smoosh the sandwich but enough that both sides are touching the heated grates. Let the sandwich to cook for a few minutes until the cheese has melted and the bread has crisped, 5 to 7 minutes.
What kind of bread is best for paninis? ›
Use Half-Inch Thick Bread To Make A Panini
These include ciabatta, focaccia, rye, French, and sourdough. But no matter which bread you use, your slices should always be about a ½-inch thick. If you use slices that are thicker than that, you'll taste way too much bread when you bite into your panini.
How do you know when a panini is done? ›
Heat a grill pan over medium-high heat; spray lightly with cooking spray. Place sandwich on grill pan; weigh it down with a heavy pan. Cook until cheese is melted and grill marks appear, 3 to 5 minutes per side.
Do you butter bread for panini press? ›
Grilled bread is the hallmark of panini – make the most of it by brushing olive oil or melted butter on top for a crostini-like crunch. Or, to save a few calories, Columbus Foodie recommends spraying butter flavored cooking spray, another great idea. 4. Be careful with “wet” ingredients.
CONS: Uneven heating, challenging to regulate grill pressure, cumbersome, FIRE!!
How do you keep paninis from getting soggy? ›
Use. Parchment paper checks all the boxes: It's slightly porous and absorbs some moisture that other materials don't. Be sure to employ the double-wrap technique: Wrap your sandwich in one layer, cut the sandwich in half through the parchment paper, and then wrap it again for extra security.
What makes a panini special? ›
The panini stands out from all other sandwiches because of its desirable external characteristics—the notable crisp finish and distinct grill marks on both sides. This visually appealing and palate-pleasing effect occurs when using a panini press or grill.
Panini have been around for centuries, and these days they’re being grilled up in practically every corner café in America. The popularity of grilling panini at home reached a fever pitch when Oprah Winfrey featured the Breville Ikon Panini Press among her 2007 “favorite things”. That model (which I use) and many others began selling out in housewares stores everywhere. Here are 7 tips that will ensure that the panini you make at home are as scrumptious as can be.