Panini

I've had a long hiatus from this blog, and at the encouragement of my sister-in-law I've decided to start updating it again.  I haven't stopped cooking in the last year, but I did have a baby (which is why I stopped in the first place), and after I hadn't updated in a few months, I forgot about doing it.

But now I'm back, and today I'm bringing you that wonderful sandwich called the panini.  A panini is basically a grilled sandwich, but somehow ends up being better than your average grilled sandwich.  Because you use crusty artisan bread, and because you grill it in a cast-iron griddle pan, and because it's Italian, it seems so much more. 

So I'll give you two recipes I made tonight, and then at the end I'll give you some additional options, because really, you can do with it whatever you want.  Make it your own.

Also, I prefer to make my own bread ahead of time, but of course you can buy it.  Here's the one I use: Artisan Bread.

Ham-and-Chevre Panini

Ingredients:

4 slices of artisan or french bread (any with a crusty crust and soft interior will work)
2 T herbed chevre (goat cheese)
2 slices ham
1/2 avocado, mashed
1 tomato, sliced

Spread two slices of bread with the chevre.  Spread the remaining two slices with the mashed avocado (mashed stays on the bread way better than slices).  On top of the avocado, layer a slice of ham and some tomato.  Top each sandwich with a chevre-spread slice of bread.

Heat a cast-iron griddle pan (the one with the tall ridges in the pan) or a skillet over medium to medium-high heat.  Brush each outer side of the sandwich with a little olive oil, then place in the hot pan. If your pan is big enough you can cook both sandwiches at once.

Get another heavy skillet of roughly the same size, and press down on the sandwiches to flatten them as they cook.  Grill for 1-2 minutes, then flip, press, and cook an additional 1-2 minutes.  This should just be enough to lightly toast the bread, give it those awesome lines that paninis are famous for, and barely melt the cheese.

Eat immediately.

Serves two.


Dessert Panini

Ingredients:

4 slices of artisan or french bread (any with a crusty crust and soft interior will work)
Nutella
1 Banana
Mini-marshmallows

Spread two of the slices of bread with nutella.  Slice the banana and spread slices on the nutella, then top with some mini-marshmallows.  Finish by topping each sandwich with the other slices of bread. 

Heat a cast-iron griddle pan (the one with the tall ridges in the pan) or a skillet over medium to medium-high heat.  Lightly butter each of the outer sides of the sandwiches, then place in the hot pan. If your pan is big enough you can cook both sandwiches at once.


Get another heavy skillet of roughly the same size, and press down on the sandwiches to flatten them as they cook.  Grill for 1-2 minutes, then flip, press, and cook an additional 1-2 minutes.

Serves two.



Try these other panini ideas:

Turkey breast, cranberry sauce, arugula
Tomato, basil leaves, fresh mozzarella
Grilled chicken, avocado, bacon
Roasted red peppers, fontina cheeze, carmelized onions
Goat cheese, thinly sliced pears, caramelized pecans, arugula
Ham, cinnamon-sugared cooked apples, sharp cheddar cheese
Nutella, raspberries, whipped cream