We’ve all been there; you’re craving an ooey-gooey panini, but there’s a problem. You don’t have a panini press! Luckily, you don’t have to crowd your countertop with another appliance for a cafe-worthy panini. Our Test Kitchen has a secret for a press-free panini.
By the way, this is how to make the best mozzarella, tomato and basil panini you’ve ever had.
Step 1: Pull Out Your Cast-Iron Skillets
The secret for a crispy panini is to use two hot cast iron skillets to toast the sandwich. To start, preheat two cast-iron skillets over medium-high heat. If you can, use one skillet that is slightly smaller than the other so they can be stacked.
Need a new cast iron skillet? Here’s how to pick out the best one for you.
Step 2: Assemble the Panini
While your skillets are heating up, put your panini together. You can use whatever meat, cheese and veggies you’d like, but we’d suggest using a heartier bread, like ciabatta, French bread or thick-sliced sourdough. If you need some inspiration, these are some of our favorite panini recipes.
Step 3: Cook the Panini
Add some oil to one of the skillets (the larger of the two, if possible) and use a paper towel to oil the bottom of the other cast-iron skillet. It will be very hot, so be careful! Put your sandwich in the skillet and then place the second skillet on top of the sandwich, pushing it down a bit.
Then, place a heat-safe weight, like a filled tea kettle or saucepan, on top of the second skillet to apply pressure. Let the sandwich cook for about 4 minutes, or until it’s golden brown and toasty.
Make sure you’re not making one of these common cast-iron skillet mistakes.
Step 4: Eat!
When the panini is done, carefully remove the weight and cast iron skillet and remove the sandwich from heat. Transfer it to a plate, slice in half and enjoy your melty panini.
Once you’re done, clean your cast-iron skillet the right way.
Bring On the Yum!
This ooey-gooey, melty delight is packed with bacon, chicken, cheese and just enough lemon to tickle your taste buds. Other chicken panini recipes don't compare!—Terri McCarty, Oro Grande, California
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I love being able to use the bounty of fresh vegetables and herbs from my garden for summer meals. This sandwich is loaded with veggies and has such a satisfying crunch. The melty provolone finishes things off perfectly. —Joseph A. Sciascia, San Mateo, California
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A taste of this sandwich whisks you to the Italian countryside. It combines sweet honey, dried figs, tangy goat cheese, nutty Asiago and salty prosciutto. We often pack it in our picnic basket for summer or fall outings. —Maria Brennan, Middlebury, Connecticut
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Make parts of this steak sandwich recipe ahead of time and you can assemble the sandwich quickly for a weeknight meal. This fork-and-knife sandwich works very well with leftover fajita meat and peppers, or as a way to use leftover grilled steak or chicken. The chipotle cream sauce can be made up to three days in advance.—Robert Taylor, Shawnee, Kansas
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Loaded with tangy flavor, this is a lighter version of a favorite restaurant-style sandwich. If you don’t have a panini maker, tuck the sandwiches under the broiler until the bread is browned and the cheese melted. —Robin Haas, Cranston, Rhode Island
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The tandoori-style spices in this chicken give it a bold flavor that’s so hard to resist. It tastes incredible tucked between pieces of naan, then grilled to make Indian-inspired panini. —Yasmin Arif, Manassas, Virginia
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Panini are sandwiches that are pressed and toasted. I love making different panini recipes for my fellow teachers and friends. For potlucks, make several and cut them into fourths. The turkey panini sandwiches work well as an appetizer for any occasion. —Martha Muellenberg, Vermillion, South Dakota
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With mustard, maple syrup, prosciutto and eggs, this is a yummy twist on the usual bacon-and-egg sandwich. Your family will agree that this is one breakfast worth waking up for! —Erin Renouf Mylroie, Santa Clara, Utah
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My family loves panini press recipes. The bacon, apple and tarragon in this recipe go together so well. If you don’t have a panini maker or an indoor grill, you can easily pan-fry or broil these excellent sandwiches.—Noelle Myers, Grand Forks, North Dakota
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My grilled cheese sandwich combines chicken with sweet caramelized onions, red peppers, Swiss cheese and sourdough bread. It’s oh-my goodness. —Kadija Bridgewater, Boca Raton, Florida
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The horseradish sauce adds interest to this beef sandwich, and the apple adds a great crunch. I don't have a panini press, so I use my countertop grill instead. — Donna Marie Ryan, Topsfield, Massachusetts
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Out of all the panini recipes I make, this is my favorite. The Cuban sandwich is a twist on the old ham and cheese, usually with ham, Swiss, pickles, condiments and sometimes, as in this hearty version, smoked turkey. —Janet Sanders, Pine Mountain, Georgia
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For an incredible hot sandwich, slowly roast pork in a seasoned citrus marinade, then layer slices of meat with pickles, zippy mustard, ham and cheese. —Taste of Home Test Kitchen
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The post How to Make Paninis Without a Panini Press appeared first on Taste of Home.
Caroline Stanko
