Originally, the panini had working-class Italian origins. Whether you’re referring to one ‘un panino’ or more ‘due panini,’ the first sandwiches were made with a simpler recipe: a single filling, usually meat, paired with rustic bread. Cured meats, such as prosciutto, salami, or pancetta, were often used because they didn’t require refrigeration. Panini was usually eaten on the go as a quick meal or snack and wasn’t toasted or grilled.
Somewhere along the way, however, a crucial discovery was made: while a regular panino is good, a toasted panino is even better! Today, many people use an electric countertop grill or a stovetop grill pan and press grill to cook both sides at once and get that perfectly toasted, crunchy exterior paired with a warm and melted interior.
Expanding in Popularity
Over the years, the panini grew in popularity, and ingredients began to evolve. Rustic bread such as ciabatta, Francesco (a small French-style roll), and focaccia became the signature foundation of the sandwich, not sliced sandwich bread. People also began to experiment with fillings. Meats used for panini include salami, prosciutto, cappicola, mortadella, pepperoni, ham, roast beef, turkey, chicken, and bacon. Cheeses, from mozzarella to brie, became standard which adds welcome depth and flavor. Vegetables, including tomato, arugula, eggplant, or grilled squash, brought garden-fresh taste and texture. Pesto, herbs, mushrooms, roasted red peppers, marinated artichoke hearts, pickles, olives, and balsamic vinegar were added to balance and complement flavors. The combinations are endless and make each panini an individual dining experience.
Pick Your Bread and Fillings
One of the best attributes of panini is that they’re infinitely versatile and customizable. There’s a good chance you have all the ingredients you need right in your fridge and pantry right now. A few things to keep in mind:
- Denser is usually better when it comes to choosing bread. You want something that can stand up to and will be enhanced by the grilling process. My favorites are ciabatta, peasant, and sourdough. Slices about 1/2″ thick are best – any thicker and the sandwich is likely to be “bready”; thinner slices may flatten out too much in grilling.
- Experiment with your favorite flavors. Re-create your favorite classic sandwiches or invent entirely new combinations. In the U.S., a panini generally includes cheese. This is a great opportunity to explore the specialty cheese section of your grocery store to discover new flavors. The cheese must be placed both on top and on the bottom so the melted cheese helps hold the bread together. The meat needs to be cooked before being placed in the panini. Be adventuresome and add a little sweetness to it. Try sliced fruit such as apples, pears, and strawberries. Try chutney, fig jam, preserves, or cranberry sauce. Got leftovers? Turn them into panini! Last night’s roasted chicken tastes even better with some Swiss cheese, bacon, and tomatoes on sliced sourdough. The choice of bread and filling should be balanced to complement one another’s flavors. Look upon your creation with an artist’s eye and a connoisseur’s palette. Image the melding of flavors.
- Less is more. Remember – you want everything to stay inside of the panini, so be sure not to overfill the sandwich!
How to Cook Panini
Some say you need to butter the outside of your bread or brush it with extra olive oil to make grill marks or a crust. Sure, brush the inside with extra virgin olive oil if you want to add flavor, but I find nothing on the outside makes for a crispier, less greasy crust. Also, if you want to cook in an authentically Italian manner, never use butter. Butter is rarely used in Italian cooking and is never spread on bread. Drizzle your ingredients if you want with a little extra virgin olive oil, but never on the outside.
Desired Crunch
With panini, the longer you press it and hear the sizzle, the more crunchy the bread. Many people think a panini is grilled bread cut open and cold cuts put inside unheated. A true panini must be pressed and heated to fuse the ingredients together. A panini is not a sandwich… you should not be able to lift the bread off after it’s been pressed and cooked.
Two methods for Cooking a Panini:
- A panini press: Preheat the press on high for a couple of minutes. Add your sandwich and cook according to the manufacturer’s instructions until golden and crisp, 3 to 5 minutes.
- On the stove: Preheat a skillet with butter or oil to medium-low. Add your sandwich, and then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
A panini is the perfect combination: toasted bread filled with meat, cheese, vegetables, and more. And they’re not just for lunch — they are delicious at dinner and even breakfast time, too. Enjoy…Buon Appetito!
Written by Vicki Hayman, MS, University of Wyoming Extension Nutrition and Food Safety Educator
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