83 replies to this topic

[WiscoNole]

I have the Krups model in the original post. Works perfectly.

[Cour de Suisse]

This thread is suddenly reminding me that, when I was a young teen in the early 1960s, my mom had acquired an alectric sandwich griddle / press - I'm not sure what to call it.  Of course we never said "panini grill" back then.

Instead of being hinged to the base, the top element slid up & down on two vertical rods, so there was no problem grilling extra-thick sandwiches evenly on both sides.

This was clearly a device ahead of its time.  I think it was big enough to do two sandwiches but I'm not certain about that.  I don't remember who made it, but it sure  turned out fine grilled sandwiches! 

Wondering if anyone else remembers anything like this from days of yore?

I don't believe i ever saw this configuration, but your post reminded me of a 'unique' little device that i was forced to inherit from my mother when i went away to college. The name escapes me, and i actually still have it, and it is locked away in a time capsule box in my attic even now. It is a nefarious looking little press that you were supposed to place 'sandwiches' in, and then lock down the clasp on the handle. One was encouraged to be creative with the fillings, and as the sandwich toasted within, it morphed into a little triangular shaped turnover. Quite effective, with the result being that if you used cheese, the filling was rendered akin to molten lava with a tempurature hotter than the Sun. Fourth and even fifth degree burns could be obtained from this little torture device, and one's chin was the usual location.
Come to think of it, i may drag it out and explore some new combinations using high-brow ingredients...

[chezcherie]

the link doesn't work for me...boo! i want to see the panini toaster that piqued andisenji's interest. (the link goes to napastyle, but no item shows, even with a search for panini...)

[andiesenji]

the link doesn't work for me...boo! i want to see the panini toaster that piqued andisenji's interest. (the link goes to napastyle, but no item shows, even with a search for panini...)

It was more than a year ago and they no longer carry the item. I'll see if I can find the model.

It was very similar to this one: Professional panini grill

(I have a Russell Hobbs that is no longer sold in the US)

[chezcherie]

ah...didn't notice that is an old thread, revived. i, too, have been seduced by these, at restaurant supply stores and surfas...so far, i have resisted, but they are gorgeous...do i really want to eat panini every day for the rest of my life in order to justify the purchase? maybe...

[MSRadell]

I don't believe i ever saw this configuration, but your post reminded me of a 'unique' little device that i was forced to inherit from my mother when i went away to college. The name escapes me, and i actually still have it, and it is locked away in a time capsule box in my attic even now. It is a nefarious looking little press that you were supposed to place 'sandwiches' in, and then lock down the clasp on the handle. One was encouraged to be creative with the fillings, and as the sandwich toasted within, it morphed into a little triangular shaped turnover. Quite effective, with the result being that if you used cheese, the filling was rendered akin to molten lava with a tempurature hotter than the Sun. Fourth and even fifth degree burns could be obtained from this little torture device, and one's chin was the usual location.
Come to think of it, i may drag it out and explore some new combinations using high-brow ingredients...

My wife and I have one of these in actual use it to make cornbread! Just fill the lower half with a normal cornbread better close the top in about 5 minutes you have some wonderful corn bread. Not a traditional method but very fast and each piece has a nice outside crust. We also make salmon croquets in it again very fast and you get a nice outside crust.

[gfron1]

Is there such a thing as a panini grill that allows you to set the amount of pressure/weight applied to the top?

[MSRadell]

Is there such a thing as a panini grill that allows you to set the amount of pressure/weight applied to the top?

I haven't seen any of the electric ones that do this. If you take one of the old cast iron plates that people use to make panini you can manually adjust how much weight you put on top of it. I think that's about the only kind of adjustment you're going to find.

[gfron1]

That's unfortunate. Maybe its time for me to start tinkering. I guess what I want is a hydraulic armed press that can have a sensitivity adjustment.

[MSRadell]

That's unfortunate.  Maybe its time for me to start tinkering.  I guess what I want is a hydraulic armed press that can have a sensitivity adjustment.

It would be a fun project, but to have it really work yet also have to compensate for the size of the sandwich (and number of sandwiches if making multiples). For a given force a larger sandwich would have less pressure on it. Hate it when physics get involved in cooking!

[P1800Girl]

I don't believe i ever saw this configuration, but your post reminded me of a 'unique' little device that i was forced to inherit from my mother when i went away to college. The name escapes me,

<snip>

Come to think of it, i may drag it out and explore some new combinations using high-brow ingredients...

Cour de Suisse,

You must be referring to this: http://www.kitchenco...fm?sku=00317204

I believe they made a weak comeback in the late '80s too (I missed the 60's wave), but I've never owned one.

Love to hear what you would stuff in your sandwiches!

-sabine

[MSRadell]

Cour de Suisse,

You must be referring to this:  http://www.kitchenco...fm?sku=00317204

I believe they made a weak comeback in the late '80s too (I missed the 60's wave), but I've never owned one.

Love to hear what you would stuff in your sandwiches!

-sabine

They are actually making a comeback again. I recently saw an advertisement for a new one made by Cuisinart that has deeper "pockets" in the plates so you can put more filling in the sandwich. They also make a normal depth one and I've seen the same devices made by other manufacturers in the stores.

[weinoo]

We have a Cuisinart GR-4, and I absolutely like it. Makes really nice pressed sandwiches, and I've even had good luck with pancakes using the 2nd set of plates.

The nice thing about the GR-4 is the "floating" top, so it nicely accepts thicker sandwiches, and it can handle more than 1 sandwich at a time.

[P1800Girl]

They are actually making a comeback again.  I recently saw an advertisement for a new one made by Cuisinart that has deeper "pockets" in the plates so you can put more filling in the sandwich.  They also make a normal depth one and I've seen the same devices made by other manufacturers in the stores.

Yikes! If this isn't a sign of what's wrong with our country -- Cuisinart calls it the "Overstuffed" Sandwich Maker. Given that so many Americans are "overstuffed," it should be a big hit.

-sabine

[CheffreyJeffrey]

Greetings all,

I am wondering if there is any definitive answer out there regarding a professional Pannini Grill that uses good old cast Iron for the heating surfaces, versus newer technology units that use a ceramic heating surface. This unit will be in our home (family of 2). Gut level, it seems that cast iron would give bread surfaces (or anything for that matter) a crispier and more attractive appearance. The negatives I have read, are that cleaning is more work due to carbon build up from foods, and that the cast iron surface Pannini grills take a long time to pre-heat, and that they are not completely even heating. As for the ceramic type of grills, I am told that they heat more evenly, preheat faster, are easier to clean, are lighter in weight, and that they look a little "pretty". I have been leaning big time toward the ceramic route for all of the positives I've read, but if foods don't come out with that crispy caramelized crust, I guess I would be defeating the whole purpose of spending approximately $1,000 for such a grill.

The Sodir brand (by Equipex) sells both cast iron, and "vitro ceramic". Originally I thought my biggest dilemma was to figure out which Sodir style I was going to purchase. After "googling", I'm learning of other brands such as Cadco, and also Sirman.

So first off, let me thank anyone who has read my post---and secondly, if there are any Pannini grill mavens out there regarding the two cooking surfaces I've mentioned, as well as a top notch brand, I would greatly appreciate your input.

Cheers and best wishes,
Jeff

P.S.
I mentioned that we are a small family because this has to do with the size that we will need for such a grill. One positive I've heard about the Sodir Vitro Ceramic Grill, is that steaks, veggies and other foods can be cooked besides Pannini. Sodir's Panini VC model has a 16 inch wide cooking surface and I've already been fantasizing about cooking a butterflied "chicken under a brick" type of meal on this unit. Thoughts?

[Kent Wang]

We have a Cuisinart GR-4, and I absolutely like it. Makes really nice pressed sandwiches, and I've even had good luck with pancakes using the 2nd set of plates.

The nice thing about the GR-4 is the "floating" top, so it nicely accepts thicker sandwiches, and it can handle more than 1 sandwich at a time.

Yeah, that looks really nice. Have you used it for grilling other things like burgers and steaks?

I'm also wondering if this replaces the need for a toaster? I only toast bread for sandwiches, not to make, uh, toast with eggs or anything like that.

Edited by Kent Wang, 08 August 2011 - 02:37 AM.

[LindaK]

The old Toas-Tite sandwich press has been reborn and looks like fun. Some background in the New York Times: Return of the Toas-Tite

[blue_dolphin]

The old Toas-Tite sandwich press has been reborn and looks like fun. Some background in the New York Times: Return of the Toas-Tite

I saw that article yesterday, too. I also pulled up this e-gullet thread on the topic to help me decide whether to spring for one or not. Still on the fence at the moment.

[ScoopKW]

I have a 15" Nuova Simonelli grill that someone gave me to settle a debt. I didn't really want a $800 panini grill. But it was that or nothing. That being said, I've come to really, really like the thing. It makes a fantastic sandwich.

Having a commercial model, I can't understand why people buy lightweight panini grills. I've yet to see one that feels heavy enough to make a proper sandwich. The model I have weighs more than 50 pounds.

I also can't imagine how ceramic would do as good a job as cast iron. Ceramic makes a great insulator. Iron makes a great conductor. I want a great conductor for crusting up my sandwiches.

[Mjx]

. . . .

Having a commercial model, I can't understand why people buy lightweight panini grills. I've yet to see one that feels heavy enough to make a proper sandwich. The model I have weighs more than 50 pounds.

. . . .

I'm guessing that a price tag in the range of $800 has a lot to do with it. That, and for some reason, people don't take smaller kitchen appliances that seriously.

[Snadra]

The old Toas-Tite sandwich press has been reborn and looks like fun. Some background in the New York Times: Return of the Toas-Tite

I saw that article yesterday, too. I also pulled up this e-gullet thread on the topic to help me decide whether to spring for one or not. Still on the fence at the moment.

It's a jaffle!! Or at least that's what they're called here. The cheese can get surface-of-the-sun-hot, but a tomato in it is usually worse. We have an old electric jaffle maker an I have used to make ersatz fruit pies with purchased puff pastry and whatever sounds good as a filling.

I have a Breville at home and am about to buy a second one for the staffroom. The non-stick surface conducts heat just fine, an it seems that it doesn't take an enormous amount of pressure to crisp and flatten the sandwiches. When we were renovating the kitchen it was our only cooking surface.

[OliverB]

I have a Foreman thing that has exchangeable plates to turn it from a panini grill to a waffle iron and that thing works surprisingly well. I don't use it as much as I used to, but it's been a handy machine that I'd not want to throw out. Use it more for waffles now with the kids, but it also worked great to make nice crips bacon or those paninis.

[rotuts]

I’ve become very interested in the Cuisinart GR-4N 5-in-1 Griddler. Im hoping someone has purchased the waffle inserts and is very happy with them. I’m hoping to make whole-ish grain waffles.

Ill probably use this more for waffles than panini, but now that Im back to baking bread (via machine) I might get interested in panini with all the SV 'cold cuts' I now have.

Thanks

[mgaretz]

I have the Cuisinart and considered the waffle plates, but they cost as much as a complete waffle maker! (I actually have a GE waffle iron that works well.). The Costco version of the GR-4 (I think it's a GR-8) appears to be identical in every way except it costs about half. I got mine for even less when they had a coupon.