Mary Ann's Blog

Perfect Panini Recipes

Grilled panini sliced and on a serving plateAt lunchtime in Italy  it is very popular to have crusty grilled sandwiches (panini alla griglia). They seem to have taken over the lunch counter here too. Here are some pointers for making them yourself:

  • Be sure to use good, country style bread with a tight, coarse crumb and the best ingredient fillers you can find.
  • Don’t be piggy and pack too many ingredients in your panini; a thin sandwich is best.
  • It also helps to have a panini maker but if not, use a non stick skillet and be sure to season the pan well with olive oil or butter so the bread will toast evenly and not burn. As the sandwich browns, use a spatula to press on it to help maintain contact with the pan. Granted you will not have designer grill marks on your bread but you will get over it.

Here is a sampling of some of my favorites.

Whole Grain Panini with Olive Paste, Provolone and Sopressata

Panettone or Raisin Bread with Mascarpone and Chocolate

Prosciutto and Asiago Panini

Fontina Cheese, Artichoke and Red Pepper Panini

Comments

  1. BOB SPATARO's avatar

    BOB SPATARO

    I MISS THE RECIPES BOX IF I NEEDED TO FIND A RECIPE YOU HAD IT PLEASE LET US HAVE IT BACK I MISS IT SORELY

Leave a Comment

Want more Recipes? See My Latest Book

Ciao Italia Family Classics

Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.

Buy it now from Amazon