Comments on: The Grill Method Smackdown

By: Rachel

Rachel — Mon, 30 Apr 2012 20:57:01 +0000

Late to the party here… but panini’s are still hot – so to speak. Thanks for this comparison report. I’ve been trying to decide about a grill/press purchase. I think I will skip it. I have a Pampered Chef square grill pan and a weighty – grill hand press that I use with better than average results. It all depends on the heat source. I use olive-oil and butter mixed for best results – or occasionally a clarified butter to reduce smoking point. And then if you heat the pan with the press at the same time, to darn near red hot you are pretty good if you watch it. I flip them in the middle to get hash marks when I am being fancy – the top press cools more quickly too so that can help a bit. Like all things it just takes a little practice. I just don’t have any more space in my kitchen for gadgets. thanks again for the comparison!

By: Kathy

Kathy — Tue, 12 May 2009 19:39:00 +0000

Yes and yes! Here is the post: http://paninihappy.com/to-steam-or-not-to-steam/

By: susan

susan — Tue, 12 May 2009 19:23:21 +0000

Candace,
Did you ever try the steaming panini idea in the oven and did it work?

By: Melissa

Melissa — Sun, 18 Jan 2009 14:18:37 +0000

I have one of the on the stove all clad panini presses, luckily for me the price was right (free!). My parents bought a Breville and I inherited the stovetop pan. I make panini about every two weeks and I would say generally it makes very good panini. I can usually fit 2 sandwiches on at the same time. Sometimes it doesn’t press them as much as I like and I have been known to burn them when I’m in a hurry but cleanup is a breeze and it fits nicely in the cabinet.

By: Drew

Drew — Sun, 21 Dec 2008 16:43:43 +0000

Kathy,
Great post! I don’t actually have a panini grill at home and I’m going to attempt the two grill pan approach today.
I’ll let you know how it turns out – hopefully no fire.

Thanks.

By: PaniniKathy

PaniniKathy — Mon, 08 Dec 2008 18:41:32 +0000

Candace – I think you’re on to something great! Stay tuned for a steam-to-grill experiment…

By: Candace

Candace — Mon, 08 Dec 2008 17:18:26 +0000

Hi, I tried to email you but never received a reply. I think I may have typed your email address incorrectly. But I was curius about a method of preparing panini that I have seen Panera Bread do. I used to work there and they have these steam boxes (about the size of a mini garage fridge) that they use to steam the paninis for about an hour before they go on the panini grill. This method is really nice in my taste because it melts the cheese, and adds moisture to the contents of your sandwich. This way, when your sandwich is grilled, you get nice toasty grill lines on your bread but the inside is super moist and tasty(not soggy but moist). I was curious if you have any suggestions on how to acheive this, I would greatly appreciate it. You see, I can’t afford that costly appliance and I dont have the space for it, but love love love love love the results it provides. I thought about wrapping my sandwich in foil and giving it a steam bath in the oven (where you put the sand in a pan and put that pan in another pan, with about 1 or 2 inches of water in the bottom pan but not enough to flood into the top pan and soak the panini. But I am too terrified to try it for fear of ruining my panini. Please offer suggestions. I would be greatly appreciative!

By: christine yoo

christine yoo — Mon, 10 Nov 2008 18:59:37 +0000

the bigger version of the foreman grill (no idea the item number) it’s the one that can hold up to 4 burgers and it is all white (none of that irridescent multi colored i’m in college and have to eat-ness), it does let you put in quite a hefty sandwich without smushing it down, it works well with extra thick steaks too, well searing them, not so much cooking them, because on this model, surprise! you still can’t regulate temp, there is a red light connoting not ready yet and a green light connoting ready to cook food. just found your blog through tastespotting (the best food porn sight ever!)

By: caro

caro — Wed, 13 Aug 2008 19:14:32 +0000

Hi, love the blog! I just wanted to let you know about an alternative to the unwieldy two-pan method you discussed. I have a Calphalon non-stick grill pan that came with a stainless steel panini press and I HIGHLY recommend it. The pan was originally $99.00 but I got it on sale at Macy’s for about $30. They also have an All-Clad version that looked really nice and had a nice, hefty press, but it’s a little more expensive. Just thought I’d let you know!
I’m off to the store now and I’m going to try making one of your recipes for dinner tonight!

By: Dianna Ragan

Dianna Ragan — Mon, 09 Jun 2008 16:08:10 +0000

Hi, Kathy. I heard about your website from my daughter-in-law Laurel Newby. I love paninis and your blog! Pictures are beautiful and recipes sound yummy. I’m off to Whole Foods to buy ingredients and try some of the recipes. Is that Mike eating a sandwich in one of the pictures? I first met Mike during freshmen parents’ weekend at Dartmouth when he and Tyler were buddies. I have not seen Mike since Tyler and Laurel where married in 2000. Please tell Mike I said “hello.” Congratulations on your daughter and your blog.

Dianna Ragan