Plain ol' grilled cheese (cheddar or swiss) on rye (or dill rye). I usually use my cast iron pan for the reason you mention....I only have one non stick...and it's an omelet pan. Not very friendly for 2 sandwiches on large sized bread.

Now, these simply must be served with KatieC's Tomato Garlic Soup!!! LOL

Deanna

Goldgirl:
I made some in a regular Waffle Baker. If yo have a Belgium Waffle Baker,
it works better, it don't get Squished as much.
Makes a nice designed Pannini.
I forget what I put in this one ?
Think it was Cooked Salami, Ham, Provolone, Tomatoes and a sprinkle of Parmesan.
On WW Bread.

Use your wildest imagination !!! maybe you better not?
LOU

I have a G Forman like thing..but usually just use my two burner grill/griddle pan. Much easier to clean.
My favorite is Turkey and Havarti or Provolone.

I've made so many sandwich combos since buying a Griddler (Cuisinart brand panini maker) and don't think that I've made a bad one yet. I guess my favorite is one that I made last month with homemade ciabatta, turkey, swiss and cranberry relish.

Don't be afraid of the Griddler as far as cleanup goes. The plates snap off and go right in the dishwasher. They're also nonstick so if you'd rather just rinse them off in the sink that's easy too. Just as easy as washing a skillet. I use it for vegetables too so it isn't just sandwiches. Also makes a great quesadilla type sandwich and toasted pita if you're watching carbs.

White bread, "real" cheese....none of that "American" processed carp....a nice sharp Cabot cheddar or an Emmentaler is good...
Make your sandwich....just cheese and bread....get your pan medium hot, toss a pat of butter in the pan lay in the sandwiches, when one side is browned, flip them and put a lid on the pan and serve when the other side is browned and the cheese melted.
It's not "panini-ed"...but good.
Linda C

Cheese melted on bread is one of my favorite food groups! I like to make my own low-tech grilled panini sandwiches to have with a bowl of soup for a light supper in cool weather.

One combo is sliced turkey or chicken breast, strips of roasted red pepper, and sliced Monterrey Jack cheese. I spread the sliced crusty bread with mayonnaise that has some shredded Parmesan cheese mixed in, then brush some melted butter on my low tech panini pan:

~ the pan is a small round cast iron grill pan that has raised ridges in it; I get it medium hot then brush a little oil or melted butter on the pan and lay the sandwich in it; to press the sandwich, I lay another small cast iron pan on top of the sandwich which weighs down the sandwich; just lift the top pan, turn the sandwich and replace the pressing pan on top. The results are a deliciously crunchy grilled panini filled with warm meat, veggies, and melted cheese.

Another combo is sliced pork roast, sliced sharp cheddar and mayo mixed with chutney - usually my cranberry orange chutney that I make during the holidays.

Caramelized onions would be good with sliced Italian deli meats and provolone. Think about classic combinations such as ham and Swiss, cheddar or gruyere, roast beef with Swiss and sauteed mushrooms, sauteed zucchini and onions with mozzarella, and one of my favorites, crisp bacon, tomato slices, and any good melting cheese.

Teresa

Since I have a serious cheese addiction, all these sound fab. to me! Especially the one with pesto! I would like to put a word in for tuna melts. I do mine with swiss cheese on rye. I make mine in a frypan or under the broiler.

I also like agugula in between the bread. Sourdough is my favorite bread, with rye being second. Sourdough rye--yum! Also like french, italian and ciabatta (which doesn't grill very well but warms in the oven). And quessadillas!

Grilled cheese etc sandwiches are one of my favorite quick meals. So many combinations are possible!

Just plain bread and cheese (especially with rye)is great...I generally butter the pan instead of the bread, as you get the butter flavor but the sandwich itself isn't as greasy. Any kind of cheese is good, the stand by being Tilamook aged cheddar. But, gouda is terrific, as is Swiss. I often like to combine different cheeses. Crumbled blue with a mild cheese like jack or meunster, chunks of smoked gouda with mozzarella. For rich death by cheese, try a grilled, triple cream brie sandwich. Yiyiyi.

As for additions, the list is endless. Any kind of leftover roast meats, home made sauerkraut, (love those reubens), thick slabs of Summer tomatoes, Vidalia onions, roasted red bell pepper, sauteed mushrooms, grilled or breaded, fried eggplant, left over onion rings (yum), leftover frijoles de olla, fried eggs. Another death by rich sandwich...grilled cheese with asparagus & prosciutto, topped with Hollandaise or Mornay sauce. Groan, that's a knife and forker.

My fave is a Media Noche; same as a Cuban Sandwich, the bread is just different. You can use Cuban Bread or any long soft roll would do. Even better if you could find the Media Noche Rolls; it's a sweeter egg bread.

Ham
Cuban Pork Roast (in the deli)
swiss cheese
pickle
mayo/mustard (optional on the mayo, I just like that!)

I heat the meats a little in the microwave just to be sure it's all nice and warm. If I dont do this, my bread gets done before the meats get warm and the cheese melted. If that doesnt bother you, dont nuke it. Still good.

Assemble the meats/cheese/pickles/mayo/mustard on cuban bread and then stick it in the George Foreman Grill until bread is toasted to your liking.

Easy nuff? Simply delicious.