Ingredients to Keep on Hand

If you have certain basic items on hand at all times great panini will just be minutes away. Of course, it’s all a matter of personal taste. After making a few different panini you’ll start to recognize the flavors you like best. Here are some suggestions to get you started.

Bread

MUST HAVE: Sliced sourdough - it grills well and is also excellent for non-grilled sandwiches and breakfast toast, so you’re not likely to waste it
NICE TO HAVE: Pita, rye, ciabatta, focaccia, raisin bread, puff pastry, english muffins, french rolls

Cheese

MUST HAVE: Sliced cheddar - goes well with many types of sandwiches, or great as a snack on its own
NICE TO HAVE: Asiago, mozzarella, pepper jack, blue cheese, swiss, havarti, gruyere, provolone

Meat

MUST HAVE: Deli meats – any deli meat can be a good candidate for panini
NICE TO HAVE: Rotisserie chicken, fish filets, eggs, bacon, prosciutto, flank or skirt steak, turkey, shrimp, pulled pork

Condiments

MUST HAVE: Mustard, mayonnaise, olive oil, butter – these versatile ingredients are great accompaniments to nearly all types of panini
NICE TO HAVE: Pesto spread, olive tapenade, sundried tomato spread, mango chutney, peanut butter, preserves

“Goodies”

Often it’s the “extras” that make the sandwich: red onion, avocado, apples, spinach, arugula, tomatoes, chocolate

Stock your refrigerator and pantry and get grilling!

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{ 1 comment… read it below or add one }

Buster Carrier November 27, 2009 at 12:12 pm: Can you use a George Foreman Grill as a Panini Press? It has a slight incline to it to drain off fat when grilling. I think that would be the only drawback as a Panini Press. What do you think?
Thanks.

[Reply]
Kathy Reply:
November 27th, 2009 at 12:14 pm
Definitely, and many people do. See my Grill Method Smackdown post for my thoughts on how the Foreman Grill compares to the panini press: http://paninihappy.com/the-grill-method-smackdown/

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