WHAT'S HOT
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WHAT'S HOT
Quick Panini Technique
Quick pressed sandwiches in minutes—no fancy equipment required
Panini are hot! Hailing from Italy, these simple pressed sandwiches are generally found at Italian truck stops, airport food stands and bars, where you’ll often be presented with a variety of cold assembled sandwiches that are pressed to order. Now they’re making their mark in America. Restaurants devoted entirely to these delights have opened across the country. Even supermarket chains have jumped on the panini bandwagon, giving customers the option to have their sandwiches made into panini.
Nearly all kitchenware stores and catalogs now sell panini presses—they range from $25 to over $1,000). But if you’ve been wary of trying to make panini at home because you thought you needed to buy a panini press, think again. Our simple stovetop technique allows anyone to make panini—sans press. It’s an ideal summer meal: your stove is on for mere minutes. All you need are two skillets and four cans, and panini can be yours—no trip to Italy required.
Stovetop Panini Technique
1. Have four 15-ounce cans and a medium skillet (not nonstick) ready by the stove.
2. Assemble sandwiches.
3. Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Place 2 panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about 2 minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, 1 to 3 minutes more. Repeat with another 1 teaspoon oil and the remaining panini. (see photo above)
Healthy Panini Recipes to Try:
Southwestern Cheese Panini
Turkey & Tomato Panini
Mediterranean Tuna Panini
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| USER COMMENTS — Add Your Comment |
I am going to try heating both skillets before pressing the sandwich. If you try my idea before I do, let us know how it worked :)
Dori, Roanoke, |
I now know how to make this but are there special ingredients? What makes up this Panini? Thanks. G.
Gillian Austin, Rockville, MD |
I read your idea for how to make paninis at home, and on my own I had came up with a delightful and easy way to do just this.
A few years ago when there was the George Forman grill craze I got one, but since then I have started using it to make paninis quickly and easily at home. They turn out just as good as a restaurant quality panini.
I just thought you would like to use this idea for your readers.
Tiffany, , |
I use the Foreman`s grill for panini. Works well too.
Irina, Rockville, MD |
I have a question about this technique. Wouldn't the cans on the top start to heat up and wouldn't that be bad for their contents???
Heather, Budd Lake, NJ |
Heather, try a clean brick wrapped in foil.
Linda Collins, Laguna Niguel, CA |
Heather, also try a tea kettle filled with water.
Lisa, Spring, TX |
Another good way to cook a panini sandwich is to use your gas grill and place a grill press on top of the sandwich, the marks come out perfect and it tastes super good. You can get a grill press at almost any store or online.
Brandon, Millbrae, CA |
My sister-in-law uses a cold iron for weight.
Nancy, Provo, UT |
Anything with a little weight will do. An Iron Skillet will work. I cover the bottom of mine with foil. But I found the George Forman GRill does a wonderful job.
Sandie, Charleston, WV |
I read the comment about heating both skillets--I don't think that's such a good idea with the cans...
Stephanie, Fredericksburg, VA |
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