At breakfast time, there is no doubt that the toasts are the queens of the place. The fact is that nothing better than to accompany our coffee with a good slice of freshly toasted bread, right? However, some prefer to go a step further and prepare something more elaborate, like a sandwich. If this is your case and you like to prepare homemade sandwiches for breakfast, you need to buy a sandwich maker online. So do not forget to read this guide where we review which the best sandwich makers in the market are. Check here for the Panini maker!
There is the very recognizable manufacturer in the sector of grills and griddles. A sandwich maker is not exactly the same, but there is no doubt that the similarities exist. Therefore, it is not surprising that sandwich makers also rage at a high level, and their presence in the Hispanic market is dominant. They can be of the simplest or true culinary creations, among the classics we have the Italian with prosciutto (Italian ham similar to the little-cured serrano), tomato, mozzarella and basil, the Reuben with rye bread, ‘corned beef’ (veal skirt) marinated and roasted or cooked slowly), sauerkraut, 1000 island sauce and Swiss cheese, the BLT has bacon, lettuce and tomato with mayonnaise, the tuna melt, with canned tuna, mayonnaise and cheese and I do not follow that my stomach roars. They became fashionable in Spain following the movie Chef and his Cuban sandwiches (roast pork, mustard, mayonnaise, ham, and cheese).
Is it junk food?
Depends on what bread you use and what stuff you put, if you put garbage out the garbage, with good ingredients it is possible to take care of yourself eating paninis. With the variety of wonderful bread that exist and all kinds of vegetable and animal fillings, we can enjoy paninis bio, vegans, gourmet or special for athletes. Check here! What is certain is that it is very fun food, ideal to share with friends or family although it also works in privacy and has as many possibilities as your imagination, your refrigerator, and your pantry wants to develop.
How is a panini prepared?
The procedure is as simple as making a sandwich with an added step to toast it. We choose the bread, we take two slices or we open the bread lengthwise in two parts, we paint the outer face of each slice with oil or butter, fill it leaving the oiled faces of the bread out and cover. Heat the grill, place the panini, close the top lid and wait for 3 to 6 minutes depending on the recipe. We wait 3 or 4 minutes and eat. Check here for more information.
Do you need a special device?
The typical apparatus for preparing paninis is a contact grill, panini press in English. They are two fluted plates that overlap leaving the sandwiches in the middle. What is special is that they are parallel during cooking and press the paninis without crushing them. You can make several paninis at a time, from 2 to 6 depending on the size of the plates and the type of bread. To make paninis from time to time you can use an iron grill, press with a lid while doing one side, we turn and do the other side. What does not work is the typical sandwich maker since normally the height is very small and they are designed to make the square and fixed size ham and cheese sandwiches. Nor does it serve to gratinate them in the oven, although I love the gratin sandwiches without pressure is not the same, for some fillings they are not the genuine panini, they are something else. It is worth buying a contact grill or give it to you if you think you will use it every week, if you already have it what is worth it is to use and abuse it.
What bread is used for paninis?
Almost any bread is suitable for making paninis, preferably those with a consistent crumb, what is good is to be able to cut the slices to adapt to each preparation. Typical breadsticks or baguettes work, quality bread rolls work, typical supermarket bread does not have consistency, homemade hamburger buns work, loaves work, muffins work wonders, it is perfect In general bread crumbs for slices and bark loaves to open longitudinally. As for cereals, anything goes, wheat, rye, corn, with or without gluten, whole, and white, sweetbreads, with nuts, with raisins. Where there is quality bread, there is a filling that works well and vice versa. It is important to choose the type of bread thinking about the filling, it is not the same as a sweet filling that one filled with cheese but that you will see as you try and imagine.
What stuffing do I add to my panini?
The variety is enormous if we start with what is closest to the bread, the spreads; we have everything from mustard in different varieties to mayonnaise or olive oil. Cheeses of any variety are welcome, cold meats of all kinds, which is great, but wonderful is the remains of roast meat, both birds, and other animals. They are also typically stuffed with tuna or prawns. In the vegetable world, it fits almost everything but an eye, from my point of view the vegetables except exceptions are better cooked. Zucchini, peppers, aubergines or grilled onions go scandal. Still confused Check here!
For taste raw vegetables such as lettuce, arugula or tomato is better to incorporate them once the panini is prepared, we open the panini and introduce them just before taking it so that the contrast of temperature and texture is optimal. The half-cooked lettuce does not please anyone, does it? The dried tomato is a classic. The world of pickles is also an ally of paninis, cucumbers in vinegar, olives, capers, fennel … a party. With this long explanation, I hope it is clear what a panini is and that you are dying to try them because this fall we are going to publish a few ideas to provoke you.