The Perfect Panini

Paninis are a grilled, pressed sandwich that originated in Italy as fast food in bars, food stands, and truck stops. Sandwiches were assembled cold, and then pressed, or grilled, on demand. There are three main components of a panini: bread, cheese, and finally, all the extras (meats, condiments, spreads, vegetables, etc.). But the panini is more than just a fancy name for a grilled cheese. When crafted with quality deli ingredients, the finished grilled sandwich is bursting with flavor.

Try these tips to create your perfect panini.

1. Choose the bread
Bread is the backbone of the panini! It holds all the ingredients and withstands the grilling without becoming soggy or falling apart. However, there is no such thing as "panini bread." Typically, denser bread is the best choice for a panini: it will hold its shape better and support moist ingredients, like pestos or spreads, without getting soggy.

• Sliced: sourdough, levain, multigrain, batard, boule, and thick slices of challah or brioche
• Rolls: baguettes, banh mi, bolillo, ciabatta, focaccia

2. Select the cheese
As the cheese melts in a panini, it will help hold the ingredients together in the sandwich. For thick sandwiches, layer cheese between other ingredients. Choose a cheese that melts easily and compliments the other flavors in the sandwich. Below are some of the best melting cheeses and flavor descriptions:

• Asiago: mild, cheddary, and nutty; reminiscent of Parmesan
• Blue cheeses: biting, spicy and tangy; flavor can linger
• Brie (rind removed): buttery, earthy, and grassy
• Camembert (rind removed): buttery, earthy, and grassy
• Cheddar: from mild and subtle to sharp and robust; one of the most common and favored cheeses
• Emmentaler (Swiss): milky aroma, nutty and spicy
• Fontina: from mild and nutty (young) to aromatic and stinky (aged)
• Gouda: mild, sweet and buttery
• Gruyere: sweet and slightly salty
• Havarti: slightly acidic, buttery, and can be sweet; develops salty and hazelnut flavor with age
• Monterey Jack: mild, buttery and slightly tart
• Mozzarella: mild and milky
• Muenster: very mild, flavored with annatto (a sweet and nutty seasoning)
• Provolone: can be buttery and mild, sharp and spicy, or sweet and tangy
• Queso Oaxaca: mild, salty and buttery
• 3. Add the extras
  Just as with a cold sandwich, the filling possibilities for a panini are endless. Meats, grilled vegetables, pestos, tapenades, and other condiments will add flavor and depth to your sandwich. One thing to remember: Avoid excess moisture! Here are ways to reduce the risk of a soggy panini.
  • Remove excess moisture—pat-dry juicy meats, remove seeds and pulp from tomatoes.
  • Layer wetter ingredients, like tomatoes, in the center of the sandwich.
  • Choose thicker sauces, pesto, and condiments, avoid watery and thin sauces.
  • Choose breads made with herbs and other flavors.
  • Use thicker slices of bread to help absorb any moisture.