panini press

[Anonymous]

I just got a new panini press. What kind of bread do you use? I just had one with some French bread which I love, but it was almost too thick.

[Anonymous]

sourdough!

[Anonymous]

Depends on the fillings. See if you can just get bread that is sliced thinner.

[Anonymous]

I have also done TBMs with French bread. I found that you just need to be a little patient with it. Hold it down for 30-40 secs and then slowly you can push it down a little more. We also use ours with regular sandwich bread. It's great! For grilled cheese we can get sliced tomato and spinach in too without a giant mess. It's a rather decadent kitchen gadget, but we use ours probably once a week.

[Anonymous]

Italian bread?

[Anonymous]

You can also use ciabatta, depending on what you put inside.

[Anonymous]

There's a sliced Italian bread in a round loaf thats sold at the Giant deli counter (in a little stand in front of the counter).

This bread makes great panini -- it's not sliced too thick and it has a nice chewiness that works really well.

I don't have a panini press -- I use a grill pan with a heavy le Creuset pot on top of the sandwiches, and flip the sandwiches halfway through -- but it turns out really wonderfully with this bread.

[Anonymous]

Anonymous wrote:There's a sliced Italian bread in a round loaf thats sold at the Giant deli counter (in a little stand in front of the counter).

This bread makes great panini -- it's not sliced too thick and it has a nice chewiness that works really well.

I don't have a panini press -- I use a grill pan with a heavy le Creuset pot on top of the sandwiches, and flip the sandwiches halfway through -- but it turns out really wonderfully with this bread.

Harris Teeter has something similar. We have a press. Italian and sourdough are my faves. I like the italian with mozzarella, tomato (summer!), basil and olive oil.

[Anonymous]

Anonymous wrote:

Anonymous wrote:There's a sliced Italian bread in a round loaf thats sold at the Giant deli counter (in a little stand in front of the counter).

This bread makes great panini -- it's not sliced too thick and it has a nice chewiness that works really well.

I don't have a panini press -- I use a grill pan with a heavy le Creuset pot on top of the sandwiches, and flip the sandwiches halfway through -- but it turns out really wonderfully with this bread.

Harris Teeter has something similar. We have a press. Italian and sourdough are my faves. I like the italian with mozzarella, tomato (summer!), basil and olive oil.

Try adding a little drizzle of balsamic vinegar. Arugula is good, too.