Full Guide to My Take on Paninis

Paninis

How to make a sandwich that’ll put a smile on your face

Breads

Choosing the right bread:

• Structure

  • Bread that is too soft can get squished in the pressing process

  • Stale bread will crack during the pressing process

• Texture

  • French Bread often had a tough thick Crust that can add an element of texture to a simpler sandwich

  • America sliced bread i.e. wonder bread usually has extremely soft crust that detracts very little from the texture of the main part of the bread

• Flavor

  • Things like Sour Dough and Rye Bread can enhance the flavor profile of the sandwich but can contrast with certain fillings so use them at your own risk

Fillings

• Meats

• The main thing to worry about here is making sure the meat is thin enough to be heated evenly through the sandwich if it not being cooked before hand

  • Turkey

  • Ham

  • Salami

  • Prosciutto

  • Chicken Breast

  • Flank Steak

• Cheeses

• The critical point to be aware of with cheese is that non Americanized cheese melts much slower than most sliced and shredded cheeses so if you cut it from a block expect it to take a long time to melt

  • American Cheese

  • Cheddar Cheese

    • Yellow

    • White

    • Sharp

    • Medium

  • Swiss

  • Provolone

  • Mozzarella

  • Gouda

• Veggies

  • Leafy Veggies

    • Lettuce

    • Spinach

    • Baby Arugula

  • Flavorful Veggies

    • Bell Peppers

    • Onions

    • Tomatoes

    • Pickles

• Sauces

• Try to spread the Sauce on the bread in a thin even coat for the least drippage off the bottom

  • Mayo

    • Any Aioli

    • spicy

    • truffle

    • caramelized onion

  • Dressing

    • Usually made from mayo as well but a fresher flavor profile

  • Oil

    • Olive Oil

    • Extracts from veggies i.e. Mongolian fire oil

So What’s My Favorite Panini?

*In Progress*