{"id":2410,"date":"2010-11-01T03:09:15","date_gmt":"2010-11-01T10:09:15","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=2410"},"modified":"2012-10-08T13:54:05","modified_gmt":"2012-10-08T20:54:05","slug":"use-your-best-bread-for-the-best-panini-youll-ever-eat","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2010\/11\/01\/use-your-best-bread-for-the-best-panini-youll-ever-eat\/","title":{"rendered":"Use your best bread for the best panini you’ll ever eat"},"content":{"rendered":"

\"\"<\/p>\n

Panini <\/em>(singular panino<\/em>) are mouthwatering Italian grilled sandwiches.\u00a0 They’re closely related to the French “croque monsieur<\/em>,” but they’re made with olive oil rather than melted butter.\u00a0 You can put anything you want into them, so long as one of the ingredients is cheese, which ties the whole thing together.<\/p>\n

Why not make them with the best bread you can find (your own of course)?\u00a0 First make some bread from any lean dough (white flour recipe<\/strong><\/a>, or a whole grain version<\/strong><\/a>), then come back here to fire up the panini <\/em>press (you’ll see in some of my pictures that I used a mixture of doughs).\u00a0 One nice thing is that the bread doesn’t have to be absolutely fresh to make a crisp and crunchy panino, <\/em>so this can be a great way to use up yesterday’s loaf…\"\"<\/p>\n

I am not a big fan of electric accessories for the kitchen– I like heavy items that will last forever, will never need a new cord, and never stop working (it will surprise no one that I do not own an electric coffee maker).\u00a0 So I really like cast-iron.\u00a0 Above, I’m doing a five-minute pre-heat for my Lodge Pre-Seasoned Grill Pan<\/strong><\/a>, used with a Le Creuset Panini<\/em> Press<\/strong><\/a> top (it’s a perfect fit).\u00a0 I’m sure the matching panini<\/em><\/strong> press for the Lodge<\/strong><\/a> works beautifully, it’s just not what I have.\u00a0 One slight advantage with the Le Creuset is that the cast-iron grilling surface is enameled, so there isn’ t much seasoning needed.\u00a0 Even though the un-enameled Lodge was pre-seasoned, it still stuck a little the first two times I used it (no more; follow the instructions that come with the pan and the seasoning really becomes terrific).\u00a0 Note– I’ve had more trouble with sticking when I tried to use challah <\/strong><\/a>or brioche <\/strong><\/a>as the dough for panini <\/em>breads.<\/p>\n

This set-up is also great for professional looking results with steaks and other pan-grilled foods, with sear-marks on both sides of the food.\u00a0 I know that most people go for the electric grill presses like these:<\/p>\n

Cuisinart GR-1 Griddler Panini and Sandwich Press<\/strong><\/a><\/p>\n

Krups FDE312-75 Universal Grill and Panini Maker<\/strong><\/a><\/p>\n

… or any of the George Foreman products<\/strong><\/a> (talk about a second career!)<\/p>\n

But as I say, I haven’ t used them.\u00a0 The advantage with those is that the surface has a non-stick coating, so nothing sticks, and no special care is required.\u00a0 But back to my old-fashioned method.<\/p>\n

While the grill pan and panini-press top are pre-heating (about five minutes over medium heat), slice your bread and assemble your sandwich(es).\u00a0 Make your slices fairly thin, from free-form or loaf-pan breads.\u00a0 If you’re using meat in addition to cheese, sandwich it between cheese, like so (this is Gruyere and smoked ham):<\/p>\n

\"\"<\/p>\n

Yes, there’s some cheese underneath the ham on the farther slice.\u00a0 If you don’t do it that way, the sandwich won’t melt together nicely.\u00a0 Stack the sandwich together and brush both sides with olive oil (or melted butter, if you’re doing this in the French style). \u00a0If you’re finding that you’re having trouble getting nice grill-stripes, use the fat very sparingly, or not at all (in a well-seasoned pan)<\/strong>:<\/p>\n

\"\"<\/p>\n

Once the grill pan and panini press are hot, quickly rub them with oil using a paper towel. \u00a0Again,\u00a0if you’re finding that you’re having trouble getting nice grill-stripes, use the fat very sparingly, or not at all (in a well-seasoned pan)<\/strong>.\u00a0 Work quickly or you’ll get too much smoking.\u00a0 Put the sandwich into the pan, cover with the panini <\/em>press, and firmly press down (don’t overdo it):<\/p>\n

\"\"<\/p>\n

Grill the sandwich over medium heat for 3 to 4 minutes.\u00a0 I’ve found that I need to flip it and go another 2 to 3 minutes, though the press instructions suggest that this should not be necessary.\u00a0 But I’m very, very happy with this setup.\u00a0 You can fit four small sandwiches into the grill, or two large ones.\u00a0 The most efficient way to make enough for four would probably be to use a very large pita bread (see recipe…<\/strong><\/a>).<\/p>\n

We’re still hard at work on our third book, which is tentatively titled Artisan Pizza and Flatbread in Five Minutes a Day.\u00a0 And did we mention that Healthy Bread in Five Minutes a Day<\/strong><\/a> was an Honor Book with the Midwest Bookseller’s Association?\u00a0 Zoe and I accepted the award earlier this month:<\/p>\n

\"\"<\/p>\n

See you on Twitter<\/strong><\/a>, Facebook<\/strong><\/a>, or our YouTube<\/strong> <\/a>channel…<\/p>\n","protected":false},"excerpt":{"rendered":"

Panini (singular panino) are mouthwatering Italian grilled sandwiches.\u00a0 They’re closely related to the French “croque monsieur,” but they’re made with olive oil rather than melted butter.\u00a0 You can put anything you want into them, so long as one of the ingredients is cheese, which ties the whole thing together. Why not make them with the […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[446,447],"yoast_head":"\nUse your best bread for the best panini you'll ever eat - Artisan Bread in Five Minutes a Day<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/artisanbreadinfive.com\/2010\/11\/01\/use-your-best-bread-for-the-best-panini-youll-ever-eat\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Use your best bread for the best panini you'll ever eat - Artisan Bread in Five Minutes a Day\" \/>\n<meta property=\"og:description\" content=\"Panini (singular panino) are mouthwatering Italian grilled sandwiches.\u00a0 They’re closely related to the French “croque monsieur,” but they’re made with olive oil rather than melted butter.\u00a0 You can put anything you want into them, so long as one of the ingredients is cheese, which ties the whole thing together. 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