I bought a panini press! Now what?

[BeeZee]

Would it perhaps make the bread less greasy, yet still give good grill marks, if you brushed the surfaces of the panini press with a little butter/oil, rather than coating the bread?

[Smithy]

@TdeV, your sandwich ingredients look delicious!

 

I use my panini press on the highest setting on the "Grill-Panini" side; on mine, the hottest setting for that is "Sear". I do always preheat it (with the lids open*) before I put the sandwich in. It's been a while since I bothered to time the process, but I'd guess at about 5 minutes. Keep in mind that my machine is a thrift-store special, so it may not be up to specs. I don't think I've measured the griddle temperature settings. I should do that sometime, I suppose.

 

 

As I noted for my last sandwich, I have found that I prefer butter on the outside rather than mayo. I don't think the mayo adds much in the way of flavor, and it might indeed give that greasy sense that you had from yours. I do like a fairly heavy coating of butter, probably more than necessary, but it crisps up nicely and gives a good flavor IMO. Incidentally, the longer or hotter you cook the sandwiches, the more you're likely to cook the greens. I like the crispness of fresh greens, so I add them after the pressing is done. I do the same thing if I'm adding sauerkraut for something like a Reuben, though that's more to keep the "good" bugs alive than because of a textural issue.

 

@BeeZee, your idea might work too. I've never tried that. I'm not sure I've even tried brushing the bread with oil instead of butter, much less brushing the oil on the griddle as you suggest. I'm just kindof a butter fiend. 😀 But the oil-brushing you suggest should ensure that all the bread contacted the griddle without soaking up too much.

 

*Lids open, partly to ensure that everything is at max temperature but also to make sure that I've removed the manual and scraper. Ask me how I know.