- Food and Cooking
Panini Press- a Great way to Make a Sandwich
Panini Sandwich History
Webster's dictionary tells us that the sandwich was named after the Earl of Sandwich, which is defined as two or more slices of bread with a filling of meat, fish, cheese, jam, etc. The Panini sandwich dates back to 1956, from Italy referring to a bread roll stuffed with meats and cheeses and toasted in a Panini press. Then, this sandwich started to become very popular in the 1970s in the United States restaurants, particularly in New York, then on to other US cities.
My Cuisinart Panini Press
I decided I wanted the Panini press and grill for Christmas two years ago and that is exactly what I received. The Cuisinart Griddler is Stainless–steel, and comes with a grill/griddle in a Panini press. It can be used as an open flat grill, as well as, a Panini press. There are floating hinges that adjust to the thickness of food and adjust the temperature control. The nonstick cooking plates draining grease away from the food for healthier cooking, and they are dishwasher proof.
Bacon on Grill
Delicious Panini Sandwich
We enjoy making different types of sandwiches, and use the flat plates for breakfast food which is perfect for making breakfast pancakes, French toast, bacon, sausage, omelets, etc. The Cuisinart Panini press that we own has too little cups that catch any grease that runs off the grill, so your food has fewer calories as it isn't sitting in grease while cooking.
We also use the Panini plates for steaks and hamburgers as well, as they have much less grease that way. The varieties of sandwiches you can make are only limited only by your imagination. There is a huge variety of foods that you can cook including vegetables and desserts.
Cuisinart GR4U Griddle Contact Grill & Panini Press
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Roasted Rosemary Chicken
Roasted Rosemary Chicken
- 2 chicken breasts, about 5 oz. each
- 2 teaspoons tapenade
- 4 sun-dried tomatoes
- 1 garlic clove, cut into slivers
- 3-4 sprigs of rosemary
- 2 tablespoons olive oil
- 2 large wholegrain rolls, cut in half horizontally
- 2 ounces pecorino cheese, shaved
- arugula to garnish
Using a sharp knife, make a horizontal slit in each chicken breast. Do not cut all the way through but just deep enough to create a pocket in the flesh. Stuff the tapenade, sun-dried tomatoes and garlic slivers into the pocket and close it. Lay the chicken breast on top of the rosemary sprigs in a roasting pan and drizzle with olive oil. Season with a little salt and pepper and cook in a preheated 350° oven for about 18 minutes, until the chicken is cooked through.
When the chicken is cool enough to handle, cut into slices. Arranged to meet on the whole green role basis, sprinkle with the pecorino shavings, and top with the lids. Toast in the sandwich grill for 3-4 minutes. Serve immediately garnished with arugula.
- Serves 2
- Preparation time: 8 minutes
- Cooking time: 22 minutes
These heavenly bread-based creations include recipes for breakfast, lunch, and dinner, antipasti, party foods, and delicious desserts and indulgences for any time of the day with 144 recipes.
- 1/4 cup re-fried beans
- 4 taco size tortillas
- 1 cup cooked long grain white rice
- 1 red bell pepper, cored, seeded, and finely sliced
- 1onion, finely sliced
- 2/3 cup pinto beans, cooked and drained
- 1/4 cups salsa
- 1 large tomato, seeded and sliced
- 2 jalapeno peppers, sliced ( optional)
- 3 pounds Monterey Jack cheese, sliced
Spread the refried beans over half of each tortilla and spoon the cooked rice over them. Scatter with red bell pepper and onion and then the pinto beans. Spoon on the salsa and top with the tomato and jalapeno pepper, and finish with the sliced Monterey Jack cheese.
Fold the tortillas in half and toast in a sandwich grill for 3-4 minutes or until they are crispy and the filling is hot and melted. Serve immediately with sour cream and guacamole.
- Serves 2
- Preparation Time: 5 minutes
- Cooking time: 3-4 minutes
Crunchy Lemon Cream and Sponge Toffee
- 1/4 cup heavy cream, plus extra to serve
- 1 1/2 oz. sponge toffee, crumbled
- 1 teaspoon finely grated lemon zest
- 1/4 cup candied lemon peel, finely chopped (optional)
- 6 Scotch pancakes
In a bowl combine the cream, sponge toffee, and lemon zest, candied peel (if using), and lemon curd. Place a dollop of the lemon cream on a pancake, topped with a second pancake and another dollop of lemon cream on top then finished with a third pancake. Repeat the process so that you are left with two triple-decker lemon pancakes.
Toast the pancake stacks on the Panini grill for 1 to 2 minutes, or until the outside pancakes are toasted and the lemon cream is beginning to lose from the sides. Serve immediately with the blueberries.
- Serves 2
- Preparation time: 6 minutes
- Cooking time: 1-2 minutes
Sponge toffee is known by many names around the world; honeycomb, cinder toffee, sponge can be, hokey pokey, toffee honeycomb, puffed candy, and seafoam candy.
We have really enjoyed our grill/Panini press and have come up with many new ingredients for sandwiches as it's fun to experiment. There is no easier way to eat delicious Italian food. There are some great cookbooks available which will give you even more ideas on different types of recipes. The grill and Panini plates slip on and off so easily, and they come with a little plastic blade that makes cleaning a breeze. Any time I can make a meal that my husband likes, taking almost no effort from me and cleans up so easily, that is a hard combination to beat.
The copyright to this article is owned by Pamela Oglesby. Permission to republish this article in print or online must be granted by the author in writing.
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