Baguette? Sourdough? There are too many options, and my sandwich needs to be smashed together already
I’m almost ashamed to admit that I had no idea what a panini was until my college roommate offered me one. Standing in his underwear before our grease-splattering George Foreman grill, he didn’t exactly look like the picture of an authentic Italian chef. But I’m convinced the hot little ham-and-cheese sandwich Dave whipped up for me that day is still among the top five paninis I’ve ever had.
And even though I won custody of the George Foreman upon graduating, I’ve never been able to recreate Dave’s glorious panini no matter what combination of meat, cheese and fixins I use. And so, I recently decided to completely start over, beginning with the bread. But what bread is best for paninis in the first place?
When Dave explained to me that an authentic Italian panini was “just a regular sandwich but grilled,” he wasn’t far off. And according to food scientist and culinary expert Brian Chau, a panini can be made with pretty much any type of bread, but it still kinda depends on who you ask.
For people in Italy, or those who want as authentic an experience as possible, paninis are exclusively made with Italian bread. “For traditionalists, Italian breads like ciabatta, rosetta or michetta work well,” Chau tells me. “And for that reason, traditionalists wouldn’t consider sliced breads for a panini, since that would be a grilled cheese or reuben.”
But like many cultural recipes passed through generations and across borders, the requirements for panini bread have completely changed over the years. “For the modernists, any dense bread that can withstand the heat and pressure of the panini press or grill is a great place to start,” Chau explains. “The process of making a panini is to apply high heat to melt cheese, create a nice Maillard browning reaction and press the ingredients together.”
In other words, the best bread for your panini is a “tough bread,” Chau says. “Not soft or fluffy textures that can tear, and nothing sweet with a high amount of sugar, since the sugar will burn under the intense heat, and the bread could tear with the added pressure.” Anything soft or sugary may also lead to your ingredients falling apart, he continues, and then you’re left with a soft loaf of bread and a huge mess on your hands (literally).
So what kind of firm, tough bread does Chau recommend? “You can’t go wrong with the traditional Italian options — focaccia is a sturdy bread that could bring some great taste to the grilled sandwich,” he says. “And, of course, the French baguette is a good, tough loaf of bread that’s perfect for paninis.”
My old roommate Dave probably doesn’t remember which type of loaf he was packing on that glorious day back in college. However, at least I’m on the right track. All I have to do now is ask my local baker for the toughest goddamn bread he’s got, because I’m on a one-way train straight to Paninitown.
Quinn Myers is a staff writer at MEL. He reports on internet culture, technology, health, masculinity and the communities that flourish within.
FAQs
Italian breads like focaccia, ciabatta, and baguettes are usually heartier than, say, sourdough, and they hold up better to grilling. Bring the heat. Be sure to get your grill nice and hot before putting your panini on—it'll make for better grill marks.
What kind of bread is best for panini? ›
Baguette (I slice off the dome to create a flat grilling surface) Ciabatta. Other Italian “panini rolls” (often softer ciabatta-style bread)
What is the name of the bread used in paninis? ›
In Italy, a Panino is a grilled sandwich that is made from any bread other than standard sliced bread. One of the most popular bread types used for a Panino is Ciabatta. Outside of Italy, toasted Ciabatta sandwiches are known as Panini (the plural of Panino).
Can you use regular bread in a panini press? ›
Denser is usually better, when it comes to choosing bread.
My favorites are ciabatta and sourdough – french and rye work really well too. Slices about 1/2″ thick are best – any thicker and your sandwich is likely to be “bready”; thinner slices may flatten out too much in grilling.
What is the difference between panini bread and regular bread? ›
Confused ? A Panini is actually an Italian name for sandwiches ( It's a plural of Panino) . While a Sandwich in general represents anything between the two breads , Panini uses a specific Italian bread like Focaccia or Ciabatta. ( Focaccia is typically a flat bread while Ciabatta is baked as loaf bread.
Should I butter bread before 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.
What cheese is best for panini? ›
8 Best Cheeses for Melting in Pastas, Paninis, Omelets, Casseroles, and More
- Fontina. Fontina can be buttery and a bit fruity; Fontina Val d'Aosta, from Italy's Aosta Valley, is firmer, more pungent, and nuttier (and always made of raw milk). ...
- Gouda. ...
- Asiago. ...
- Taleggio. ...
- Reblochon. ...
- Provolone. ...
- Mozzarella. ...
- Gruyère.
Panini means “small bread” in Italian. A panini sandwich, sometimes called a panino, is made with grilled Italian bread, usually made using a sandwich press. It's packed with delicious ingredients like cheese that melt and warm up while the sandwich cooks.
What is the difference between Italian panini and American panini? ›
In the U.S., sandwiches we know as “panini” are typically grilled and feature cheese. What are they like in Italy? Well, a panino in Italy is just a sandwich, panini being the plural. They come in hundreds of varieties, just like in the U.S., but they are usually very simple.
Do you toast both sides of a panini? ›
Then when you cook the sandwich, the sandwich goes on the pan, the press goes on top, and it's heated from both sides, with grill marks.
“Grilled or panini sandwiches are really popular, but are usually prepared with lots of oils or butter to give them a crusty texture,” she says. Instead, just have the bread toasted if you want the flavor of a hot sandwich with fewer calories and less fat, Klamer says. 5. Don't eat prepackaged sandwiches.
What is the difference between a panini press and a sandwich press? ›
A panini maker excels in providing even heat distribution and intense grilling, resulting in beautifully charred sandwich surfaces. A sandwich maker, on the other hand, primarily concentrates on toasting and sealing the edges, offering a distinctive texture and flavour.
What is the best panini bread to use? ›
Italian breads like focaccia, ciabatta, and baguettes are usually heartier than, say, sourdough, and they hold up better to grilling. Bring the heat. Be sure to get your grill nice and hot before putting your panini on—it'll make for better grill marks.
What is so special about a panini? ›
A panini is a grilled sandwich with Italian bread, such as ciabatta. It's usually served warm, filled with deli meats and cheeses, and cut horizontally. Paninis are notable for their crispy exteriors, warm interiors, and grill marks.
Is a panini just a toasted sandwich? ›
Even though many cheese lovers choose toasted sandwiches, you can make your filling with different ingredients. Now, it's time to talk about paninis. Paninis are cylindrical roll-shaped or rectangular sandwiches. They are filled with different ingredients, then warmed and toasted in a panini maker or press.
What is a traditional panini sandwich? ›
The key to a good panini is using high-quality Italian bread (think ciabatta or focaccia) and focusing on the best ingredients without overstuffing the sandwich. Some classic panini recipes are: Mozzarella, tomato, prosciutto, and arugula. Prosciutto and fontina cheese. Prosciutto, cheese, and tapenade.
What makes a panini different from other hot sandwiches? ›
Paninis are cylindrical roll-shaped or rectangular sandwiches. They are filled with different ingredients, then warmed and toasted in a panini maker or press. Cheese is usually one of the main ingredients of this sandwich, but it's not the only one.
