Look, I never said my Yo’ Mama jokes were particularly good, but in the tradition of forced segues everywhere, I will tell you what is particularly good. That’s right, paninis (paninii?). If you’re ever in need of some hot, fast, crispy, chewy, delicious, sweet or savory eats –then these are for you.
It’s just like making a sandwich but the panini press (or two cast iron skillets) just gives it a deep golden brown and squeezes all of the flavors and juices into one another. The heat also melts any cheese you may have included and there ain’t nothing wrong with that.
I guess if there is a secret, the one thing that is pretty crucial is to use a good stout bread. One that can really hold it’s own under pressure if you know what I’m saying. If you go the white wonder bread route you’ll end up with some kind of thin little emasculated crakery thing. That’s just sad.
Also, the heat can dry things out a bit so a nice moist condiment of some sort will keep everything well lubricated. Oh and just lightly oil the outside –you’re trying to toast it, not deep fry it people.
Here’s my take on a classic panini combo. It’s fig, prosciutto, and fresh mozzarella. I made a mustard, fig and ginger spread, put it all together, brushed the outside with some olive oil, threw it in the press- à voilà, a perfect, but not French, panini.
Now is probably a good time to mention that roasted green beans are freaking amazing. Here they are substituted for chips or fries, but they make a delicious side dish or snack pretty much any time. Toss them with a little olive oil, into a 500° oven for fifteen minutes, finish with a squeeze of lemon and a dash of salt, then try not to eat off your own fingers.
Fast, easy, and a hell of a lot better than McBurgerHut. No excuses.
L. Pants
