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I bought a panini press! Now what?

Smithy

By Smithy
in Cooking

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TdeV

TdeV

Posted
Posted

I'd like to buy a used panini press (from Goodwill or similar).

What are some good brands or models to look for?

(And should I be reposting this in its own thread?)

TIA.

 

 

rotuts

rotuts

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@TdeV

 

thats a good idea.  check and make sure the non-stick coating is in good shape.

 

no idea about brands , sorry .

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ElsieD

ElsieD

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We have the Breville "The Smart Grill" and are happy with it.  I am a big fan of Breville products, I haven't needed to replace any of them.

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Smithy

Smithy

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@TdeV, since you'll be looking in the thrift stores you probably can't afford to be too picky about brands or models. I got lucky with mine because Cuisinart had triggered my lust over a decade ago and that's what I spotted. I wouldn't have turned my nose up at a Brevillle! As far as model numbers, though, that's getting pretty specific. I agree with @rotuts about making sure the nonstick coating seems to be in good shape. 

 

Whatever the brand, I'd look for something that opens flat and has flippable surfaces (flat and ridge). I'd also look for something with temperature controls. (Mine does; though I suspect it doesn't get as hot as it claims, it gets hot enough for my uses.) A removable drip tray is also a plus. The little plastic brackets for winding the cord for storage were broken on mine, and that isn't a problem for me.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

  • 1 month later...
TdeV

TdeV

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My friend came to dinner last night bringing a Cuisinart Griddler Model GR-4NTK. 120V AC 60Hz 1500W Non stick coating looks in good shape; my friend thinks it's essentially new.

$9

I found a Cuisinart user manual for CGR-4NWC.

 

No cleaning tools that I've been able to find.

 

What do you use to clean the griddle?

 

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rotuts

rotuts

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I just use a paper towel. 

 

its true , its not the easy to get between the grill ridges.

 

so ball up a PT for that.

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Tropicalsenior

Tropicalsenior

Posted
Posted
1 minute ago, rotuts said:

its true , its not the easy to get between the grill ridges.

That is true. I keep a soft nail brush by the sink for for jobs like that.

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gfweb

gfweb

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This thread made me find our pannini maker and start using it again. For once I didn't have to buy it 😃

It does make a sandwich a bit more special.

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rotuts

rotuts

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@gfweb

 

try the light mayo coating on the two outer surfaces .

 

be prepared to make  a second sandwich .

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TdeV

TdeV

Posted
Posted

Previously I had downloaded a manual for the Cuisinart Griddler. Not the same model as mine, and from Canada, but I thought it should work. Curiously there are no instructions for putting bread in the griddle. I would say that most of the pictures I've seen of eGullleters' usage of panini presses involves bread.

 

Recently, my friend went to San Francisco and brought me back a sourdough boule with garlic and Asiago. Soon, nothing was left but the two round ends.

 

Today I buttered up those boule-ends with mayo and tried to put a slice ham in between. They were almost impossible to hold onto, and the griddle had little interest in holding them steady.

 

Nevertheless, I persisted. I tried medium heat for 7 minutes.

 

The heat squished the bread flat!

 

Too ugly for a photograph, but tasty.

 

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Tropicalsenior

Tropicalsenior

Posted
Posted (edited)
12 minutes ago, TdeV said:

Too ugly for a photograph, but tasty.

Nothing is too ugly for a photo if it tastes good. Your description of that bread had me absolutely drooling.

The next time that you wind up with two ends like that try slicing a tiny bit of bread off each bottom so that it has a flat place to rest in the Panini Press.

One sandwich that is definitely worth making is a Cubano. Put a good mustard (anything but yellow mustard) and layer it with Swiss cheese, a slice of ham, a couple slices of roast pork and finish it with dill pickle slices. They are meant to be pressed flat and glued together with the melty cheese. Absolutely delicious.

Edited by Tropicalsenior (log)
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TdeV

TdeV

Posted
Posted
2 minutes ago, Tropicalsenior said:

Nothing is too ugly for a photo if it tastes good. Your description of that bread had me absolutely drooling.

The next time that you wind up with two ends like that try slicing a tiny bit of bread off each bottom so that it has a flat place to rest in the Panini Press.

One sandwich that is definitely worth making is a Cubano. Put a good mustard (anything but yellow mustard) and layer it with Swiss cheese, a slice of ham, a couple slices of roast pork and finish it with dill pickle slices. They are meant to be pressed flat and glued together with the melty cheese. Absolutely delicious.

 

Okay! I'll try it soon. 😄

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ElsieD

ElsieD

Posted
Posted
1 hour ago, Tropicalsenior said:

Nothing is too ugly for a photo if it tastes good. Your description of that bread had me absolutely drooling.

The next time that you wind up with two ends like that try slicing a tiny bit of bread off each bottom so that it has a flat place to rest in the Panini Press.

One sandwich that is definitely worth making is a Cubano. Put a good mustard (anything but yellow mustard) and layer it with Swiss cheese, a slice of ham, a couple slices of roast pork and finish it with dill pickle slices. They are meant to be pressed flat and glued together with the melty cheese. Absolutely delicious.

We make these often using the panini press.  Best sandwich ever!  But I confess to using yellow mustard.

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rotuts

rotuts

Posted
Posted

the Cubano is a mighty fine sandwich .

 

its the pickle that elevates it 

 

and the roast pork .  but the pork is very hard to find unless you make it yourself.

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ElsieD

ElsieD

Posted
Posted
10 minutes ago, rotuts said:

the Cubano is a mighty fine sandwich .

 

its the pickle that elevates it 

 

and the roast pork .  but the pork is very hard to find unless you make it yourself.

We're lucky re: the pork.  There is one store around it that sells it.

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rotuts

rotuts

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has anyone tried a brioche-style bread in the P.P.?

 

keeping in mind the butter , sugar and eggs ?

Smithy

Smithy

Posted
  • Topic Starter
Posted
18 minutes ago, rotuts said:

has anyone tried a brioche-style bread in the P.P.?

 

keeping in mind the butter , sugar and eggs ?

 

I did a few weeks ago. I don't remember what was inside but the result was pretty good for a brioche style burger bun. It did toughen the surface, though. I think I prefer a more porous bread surface so it will grill properly. 

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

ElsieD

ElsieD

Posted
Posted
2 hours ago, rotuts said:

has anyone tried a brioche-style bread in the P.P.?

 

keeping in mind the butter , sugar and eggs ?

Wouldn't it squish easily?  I don't mean a minor squish but a major one.  I have a vision of something 4 millimeters thick.

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Smithy

Smithy

Posted
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30 minutes ago, ElsieD said:

Wouldn't it squish easily?  I don't mean a minor squish but a major one.  I have a vision of something 4 millimeters thick.

It might depend on how fresh the bun is. This was a week or two old, frozen and neglected after a celebration.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

rotuts

rotuts

Posted
Posted

Went to Tj's this Am , on the hunt for a loaf of brioche bread.

 

I though that would give me something to do , and keep busy , as they say.

 

unfortunately , their loaf is already sliced , and the slices look fairly thick.

 

didn't seem like a worthwhile project because of that.

 

rats .

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  • 2 weeks later...
Smithy

Smithy

Posted
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I keep looking at the Cuban Sandwich recipe that @ElsieD linked to, way back when, and thinking I'm going to make it. Then I run out of ingredients, or inspiration, or simply gumption or appetite. Tonight it was going to be peanut butter on crackers, or raw broccoli. Then I decided on a grilled sandwich using what I had on hand. Two smallish slices of sourdough; mayo and mustard inside; sliced turkey and salami and cheese on the inside; butter on the outside. Pressed and grilled. Sauerkraut and lettuce added after the grilling.

 

20241119_191259.jpg

 

Not as elaborate as the Cuban, but darned satisfying. Good crunch on the outside. Just enough filling. Dinner is served.

 

Best 8 bucks I've spent in a long, long time.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

TdeV

TdeV

Posted
Posted

@Smithy, why do you open the sandwich after it has been in the press to add sauerkraut and lettuce?  I'm thinking that the panini cookbook I got from the library had the cook assemble the sandwich in toto before grilling.

Smithy

Smithy

Posted
  • Topic Starter
Posted
5 minutes ago, TdeV said:

@Smithy, why do you open the sandwich after it has been in the press to add sauerkraut and lettuce?  I'm thinking that the panini cookbook I got from the library had the cook assemble the sandwich in toto before grilling.

 

Fermented foods lose some of their good health effects if heated enough to kill the probiotics, and I don't want the lettuce to wilt.

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Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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