Turkey Panini Recipe with Apple, Cheddar & Arugula | Cookin' Canuck (2024)

FAQs

What is the key to a good panini? ›

Keep it Crispy

One of the hallmarks of a great panini is the signature crispy crunch of the bread when you bite in. In order to make sure that you get the crunch you crave, brush olive oil or butter on the outside before toasting. That will help to brown and harden the bread for a delicious bite.

For maximum crunch.

Brush melted butter or olive oil on the outside of the bread, and if you're including "wet" ingredients like tomatoes, layer them in the center of the sandwich with meats and/or cheeses on either side so they don't drown the bread.

Preheat your George Foreman Grill for 5 minutes with the lid closed. Place sandwich on grill and cook for approximately 3 minutes or until bread is nicely toasted and cheese is melted.

Use Half-Inch Thick Bread To Make A Panini

These include ciabatta, focaccia, rye, French, and sourdough. But no matter which bread you use, your slices should always be about a ½-inch thick. If you use slices that are thicker than that, you'll taste way too much bread when you bite into your panini.

Place the cheese between the slices of bread. Coat the outside of the bread with either the butter or mayonnaise. Carefully place the sandwich in the panini maker and press the lid down, gently enough so that it doesn't completely smoosh the sandwich but enough that both sides are touching the heated grates.

While there is nothing wrong with putting aluminium foil in a sandwich press, we've found that it can stick to certain breads. If you want to protect the plates and make the cleaning job easier, we recommend using baking paper instead.

It's the grilling! Grilled bread is the hallmark of panini – make the most of it by brushing olive oil or melted butter on top for a crostini-like crunch. Or, to save a few calories, Columbus Foodie recommends spraying butter flavored cooking spray, another great idea.

Tortilla and panini presses

Just use parchment paper! Wrap your sandwich in parchment paper when using a panini press to keep everything neatly inside and avoid messy cleanup. And when using a tortilla press, parchment paper will ensure your dough doesn't stick, giving you the best results every time!

If you've got two cast iron skillets you can press your sandwich between them. Heat them both, apply a light coating of oil to the larger skillet and the top of the sandwich, and put the smaller skillet on top. Use a brick wrapped in foil to press your sandwich.

What are the characteristics of a panini? ›

The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.

Paninis are cylindrical roll-shaped or rectangular sandwiches. They are filled with different ingredients, then warmed and toasted in a panini maker or press. Cheese is usually one of the main ingredients of this sandwich, but it's not the only one.

It's the grilling! Grilled bread is the hallmark of panini – make the most of it by brushing olive oil or melted butter on top for a crostini-like crunch. Or, to save a few calories, Columbus Foodie recommends spraying butter flavored cooking spray, another great idea.