Panini

16 years ago

We had paninis and salad last night. Despite not having an electric panini maker, I made successful paninis using a large non-stick skillet and a square cast iron panini press.

I used the middle pieces of a round french loaf, mayo on one side and mustard on the other with just a touch of horseradish. I didn't overdo the mayo and mustard. Then, two slices of deli roast beef (they were almost exactly the size and shape of the bread) on the mustard side of each sandwich, two slices of bacon on each, thin slices of red bell pepper, caramelized onions and provolone. I brushed the bread with olive oil. It was a good sandwich.

An afterthought is that caramelized onions could be made in a big batch and frozen in portions, then thawed and refreshed quickly in a small skillet. They would thaw quickly if frozen flat. They make a nicer flavor addition to paninis but are a bit of pain to make at the last minute.

I'm determined to make more paninis this summer and would appreciate any filling suggestions.

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Comments (8)

bri29
16 years ago
Hi Carrie~
Our favorite is a margherita panini: prosciutto, tomatoes, mozzarella and basil (with some basil pesto to kick it up a little bit). Another one that I love is chicken cordon bleu, with ham, swiss etc. So good.

The panini happy blog is a great source of ideas too, you may want to check it out.

Bri

Here is a link that might be useful: Panini Happy
hawk307
16 years ago
Bri - - Carrie :

I've put this in before but in case you missed it.

I use the same ingredients but I use the Wafflebaker to cook them.

You can nuke the onions and freeze them, then all you have to do is brown them slightly.

This is only a small Panini, snack.

I butter the outside and sprinkle with Garlic Powder,
before I put it in the Waffle Baker.

When I use 2 Half round pieces it fills grids.
Makes a nice Design.

A Belgium Waffle Baker may be better.
I use the Standard.
LOU
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It worked! I used bread shaped like a half-oval, with goat cheez and roasted red peppers (not stuffed, just enough) and buttered the outsides of the sandwiches lightly. I heated the waffle iron and put the sandwich in for three minutes, then flipped it and turned it 180 degrees, and then another three minutes. I put a heavy metal casserole on top to weight it down. It came out thin and crunchy and wonderful! We both liked it a lot. I think you could make a thicker sandwich by peeling it open and inserting more fillings after it's done (i.e., the bread is compressed and crunchy and the cheez is melted). I think I'll be eating these for breakfasts for a while. Mmmmm Our waffle iron has a carousel pattern on it, so the sandwiches were amusing as well as yummy. Thanks for your suggestions.
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We had one of those for road trips for a while...odd thing. Plugged into the cig lighter. Worked well for the short time it did. (not hello kitty) Just a basic black thing. Felt a bit gadgety like sharper image stuff. Not clear, but are you tying to keep hot sandwiches hot? Just not enough 'mass' or volume to keep it that way. Many insulator type things exist but need near boiling temp and liquid volume to keep it hot for even a few hours. I like cold pizza. Not the thick gunky kind that goes soggy, but we often use flour tortillas as a thin pizza crust...just baked on a stone or cookie sheet with simple good ingredients, half what most normally pile on a pizza...get the crust nice and crisp...top bubbly...cool, then fold in half, then cut half like a quesadilla and fridge/or freeze. Fits in a sandwich size zip-lock. Not a great example pic because of the pink...that is a thin sliced red potato around the edge...one of those pink all the way through babies. Gets crisp like a potato chip. (has to be mandolin thin)...probably red pepper, mushroom, prosciutto, gorgonzola...old pic. Never the same but we just use up what's in the veggie bin for a quick meal once a month on a friday and make extras for sat/sunday snacks. Often crack an egg or two on top. They do re-heat well but also good cold...no different than cold quiche. Just an idea if your kids like pizza and quesadillas. They could pick and choose ingredients. Have a pizza party on the weekend, then freeze the extra ones. Or bake not so crisp and do roll-ups.
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Thanks everyone! Lots of helpful information. Pillog: I never thought about the lines adding crunch. I could certainly make the double skillet thing work. Lindac: I think my waffle iron (older model) might be like you described-will have to check. Pkramer: So simple-why didn't i think of that? Jojoco: If I really get into these, I may need to look at a panini grill. Tackykat: I don't own a George Foreman-does it work well for paninis? Jasdip: Your panini looks delicious. Is your grill electric or is it a griddle that you put on stove or outdoor grill? Is it non-stick or cast iron? What else do you use it for? I'm asking all these questions because it looks like something I've been looking at for cooking bigger batches of pancakes,etc.when the grands are here.
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lakemayor
16 years ago
Carrie,

I make a panini with rasberry pepper jelly, ham, or turkey whatever I have on hand, sliced pears, carmalized onions, a couple of pinches of sage and smoked gouda cheese. It's yummy!
hawk307
16 years ago
You talked me into it.
I made one for a late lunch, it was good so,
I'll make one for Dinner too.

On 2 slices of Arnold's Wheat Bread I put on some ,

Boiled Ham, Pepperoni, Swiss Cheese, sliced Tomatoes,thin sliced Sweet Onions and a sprinkle of Parmesan.

Buttered the Bread on the outside and sprinkled on some Garlic powder. Forgot the salt.
LOU
lpinkmountain
16 years ago
I just had one for breakfast today--fried egg, american cheese, canadian bacon. Yes, I know, an egg mcmuffin by any other name . . .
This one was real though, and tasted very good. It's all in the bread!!
cookingrvc
16 years ago
Grilled, thin-sliced chicken breast, mozzarella, roasted (or grilled) zucchini.

Prosciutto, Fontina, thin-sliced red onion, arugula.

Sauteed mushrooms, roasted zucchini, mozzarella.

Cooked sausage sliced thin, broccoli rabe, mozzarella.

Sliced meatball and mozzarella.

Prosciutto, mozzarella, fresh basil, sun-dried tomato pesto.
trixietx
16 years ago
Carrie, I think your panini and salad sounds great! It is so HOT here.

Thank you Lou and Lpink. I am going to have my 3 and 6 yr. old grandsons for the next few days and a breakfast panini on the waffle iron will fit the bill.
carrie2
Original Author
16 years ago
Thanks for all the good ideas. I have a Belgian waffle iron but never thought about using it for paninis. I grew up eating fried apple butter sandwiches and they would be especially good cooked on a waffle iron.

Panini

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bri29

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Panini

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