Have you ever wanted to make a panini or some other form of pressed sandwich, but you didn't want to shell out the money for an unitasker like a sandwich press? Besides, sandwich presses take up space. In this post, we'll show you how you can make panini-like sandwiches using kitchen equipment that you probably already have!
What You Need
• Two cast iron skillets. If either skillet has ridges on the inside of the pan or the bottom of the pan, you'll be able to get authentic panini "lines" on your bread; if no ridges, don't worry about it. One skillet should be smaller than the other and be able to fit inside the larger skillet as it will be placed on top of the sandwich. If you don't have a small skillet to press the sandwich with, you can use a brick wrapped in aluminum foil.
• Canola oil spray
• Tea kettle or some other heavy weight that is heat-safe
Method
- Preheat both skillets.
- Spray the larger skillet with a thin layer of canola spray.
- Add your sandwich to the pan.
- Lightly spray the bottom of the smaller skillet with canola oil and then place it on top of the sandwich.
- Place a tea kettle full of water or some other heat-safe weight on top of the smaller skillet.
- Cook your sandwich for about 4 minutes or until golden brown.
Note: if using a foil-wrapped brick, don't worry about preheating it or spraying it. Just place it evenly on top of the sandwich.
Related: A Roundup of Sandwiches
(Images: Kathryn Hill)
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When I was a kid, "pressed sandwiches" were called "grilled cheese." And "paninis" were called "grilled cheese with pepperoni". :-)
Then again there's always your trusty waffle iron.
I use my george forman for that, and for any grilling, since my apartment doesn't allow a true grill. It gives great lines on both sides, and since mine has an adjustable temperature, I can tweak it so it doesn't burn before it melts.
we had 'squashed sandwiches' growing up - my mom used the waffle iron for grilled cheese.
i've used my George Foreman Grill to press sandwiches
I only own one cast iron pan, so when I do this, we take a second pan and spay the bottom to put on top, then flip the sandwich halfway through to brown the other side. As far as weights go, we use whatever big canned good can be found in our cupboard (like a huge can of whole tomatoes).
I love the George Foreman for this purpose. Come to think of it, I dont think I use the George Foreman for anything else.
I just use a bamboo cutting board. I hold the cutting board down on the sandwich. And then I flip it, and hold the cutting board down again.
You can use a Waffel Machine too.
We haven't had any extra kitchen appliances in five years (toaster, microwave, etc) and we have found many wonderful uses for the foil-wrapped brick. Paninis are one of the best! I always laugh when I see those expensive sandwich machines because bricks are so cheap!! And you can store them in the backyard so they don't take up any counter space.
Take one spatula and apply pressure. I used to squash the stuffing out of my grilled cheese sandwiches as a kid.
I agree with @verily. Spatula. Easy.
my waffle iron has plates that flip so that you can make paninis with the flat sides. Best $2 purchase ever!
On board with @verily and @bkk. Spatula or splatula as I call it makes the best grilled sandwiches. Mine has ridges on it so it made "lines" on my sandwich. Can't forget the cream of tomato soup to go with it, best comfort food ever!
The flatter the better.
A waffle iron is great because it cooks both sides at once, so there's no need to flip it.
More reasons to love cast iron :)
This post is timely to me. A co-worker was just using an industrial iron at work to heat a breakfast sandwich wrapped in foil!
I do a baked pressed sandwich - loaf of french bread, smoked mozzerella, pesto, herbed chicken breasts (fully cooked and sliced). I cut the french bread loaf open and load everything inside, then wrap the thing in foil.
I put the wrapped stuffed loaf between two cookie sheets and put a very heavy, very large cast iron skillet on top and bake for about 20-30 minutes.
Then I slice up the loaf into individual sandwiches - very, very good.
Wha? How does a foil-wrapped brick take up less space than a press? Why not place the aluminum foil atop the sandwich, and the filled kettle atop the foil? I generally don't even bother with filling the kettle, and sometime I merely use a mug. unfilled. Much ado about nothing.
"Take one spatula and apply pressure."
Indeed
There was no such thing as "Panini" in the 60's when I was a kid: It was either Grilled Cheese (usually) or Grilled Cheese with Ham (before the recession in the early 70's when folks could barely afford meat)
I can't wait to go home and teach my uni-tasking waffle iron a new trick!
Use an old (cast-iron) iron - the kind your great grandmother used to use! Place it directly on your cast iron skillet, and heat them up at the same time. Once hot, place your sandwich in the pan and place the iron on top! voila!