THE TEST SUBJECT: Good ol’ basic grilled cheese sandwich – cheddar cheese on sliced sourdough, with melted butter brushed on top. I prepared identical sandwiches using each method.
NOTE: This experiment could hardly be construed as scientific, but will hopefully shed a little light on the differences between three popular panini grilling methods.
(model tested: The Champ GR10AWCAN, now discontinued)PROS: Fastest, easy to use, even heatingCONS: Poor crisping, cannot regulate grill height or heat
Ah, the Foreman grill! So many of us have these tucked away in our kitchens and we love them. But can they make good panini? I would say, “Yes, but…” The model I tested, which I received as a gift about 8-10 years ago, heated up incredibly quickly – in about a minute. Just like with the panini press, it’s incredibly easy to use – just load the sandwich on the grill, close it, and wait. Because the heat comes from both the top and bottom it’s distributed evenly, which is essentially for good panini. However…
How could I tell the sandwich was done? By the sizzle of a whole lot of cheese that escaped and was bubbling all over the grates! Unfortunately, due to the fact that you cannot regulate the height of the grill (it’s possible this feature now exists on newer models – I’d welcome any comments on that), the sandwich was smushed too much, causing the cheese to ooze more than would be desired. Also, even though the heat was distributed evenly, I couldn’t regulate it (again, this may now be possible on newer Foreman grill models) so the sandwich cooked too fast and did not come out as toasted and crispy as it did on the panini press. If you’re looking to make panini and you’ve already got a Foreman grill, you may be able to make halfway decent panini without incurring the expense of a panini press.
PROS: Cost (if you already have the pans), grills quicklyCONS: Uneven heating, challenging to regulate grill pressure, cumbersome, FIRE!!
Granted, some people may be more adept at executing this method – but I’m not exactly a novice in the kitchen and I had a really hard time coordinating the two pans to any degree of success and damn near started a fire in the kitchen! The most common reason people advocate this method of grilling panini – pressing a sandwich between two heated pans on the stove – is to save on cost. You’ve already got the pans, they say, so no need to buy any special apparatus to make panini. And, unlike with my Foreman grill, you can regulate the heat to some extent – at least on the bottom – by adjusting the flame on your stove. As a result, this can be a relatively quick grilling method if you raise the heat high enough.
Alas, due to the fact that you can’t regulate the heat on the top, I found I was left with uneven heating. As a result, my sandwich did come out nice and toasty with great grill marks on the bottom…but the upper half of my sandwich actually stuck to the skillet!! If you’ve ever tried to lift a hot 10″ cast iron skillet with one hand (that’s currently afflicted with tendonitis due to carrying around an infant!) and a spatula to scrape off half a grilled cheese sandwich in the other you’ll know that it is not an easy or particularly safe task! Also, because I was unable to regulate the pressure with which the sandwich was pressed, a lot of cheese escaped out of the sides. I may have had more success if I’d just used one pan – the grill pan – and flipped the sandwich mid-way through. But then I’d need something else heavy, like a foil-covered brick (which I don’t have lying around the house) to press it.
And, oh yes, the near-fire – after I’d preheated my skillet I went to lift it with potholders and one of my potholders must have gotten a little too close to the flame. Next thing I know I smell this fume-y odor and notice char marks on the potholder – yikes! I’m just saying…if I didn’t have to mess around with maneuvering the skillet (a task I try to minimize) it wouldn’t have happened. Perhaps you all are more coordinated than I
You can make great panini with a panini press, a Foreman grill or a grill pan/skillet – it’s all a matter of taste and your preference for convenience, ease and cost. Disagree with any of these results? Try the smackdown in your own kitchen and let us know what you come up with!
But your panini press can work wonders far beyond sandwiches, doubling as an indoor grill. We love to use the presses to cook proteins like chicken breasts, skirt or flank steaks — and even bacon.
Ah, the Foreman grill! So many of us have these tucked away in our kitchens and we love them. But can they make good panini? I would say, “Yes, but…” The model I tested, which I received as a gift about 8-10 years ago, heated up incredibly quickly – in about a minute. Just like with the panini press, it’s incredibly easy to use – just load the sandwich on the grill, close it, and wait. Because the heat comes from both the top and bottom it’s distributed evenly, which is essentially for good panini. However…
(model tested: The Champ GR10AWCAN, now discontinued)PROS: Fastest, easy to use, even heatingCONS: Poor crisping, cannot regulate grill height or heat
THE TEST SUBJECT: Good ol’ basic grilled cheese sandwich – cheddar cheese on sliced sourdough, with melted butter brushed on top. I prepared identical sandwiches using each method.
PROS: Cost (if you already have the pans), grills quicklyCONS: Uneven heating, challenging to regulate grill pressure, cumbersome, FIRE!!
NOTE: This experiment could hardly be construed as scientific, but will hopefully shed a little light on the differences between three popular panini grilling methods.
When I read that Patricia Wells counts a panini maker among her essential pieces of kitchen equipment, I was floored. Praise for a fanciful kitchen accessory coming from the chef whose brilliance lies in her simple preparations of ingredients like lentils, potatoes, zucchini, and asparagus?
But of course the panini press is no one-trick pony for Patricia. Instead, its “a super user-friendly and versatile kitchen tool” that she employs to replicate the texture, look, and flavor of grilled foods—without the trouble of lighting a grill or cleaning it up.
Her other trick is to sandwich the grilled food between parchment paper for extremely easy cleanup. She puts a sheet of parchment on the press, lays down the food, and then covers it with a second piece of parchment.
For more of Patricia Wells best techniques and recipes, click on the photos below. (Can you tell were big fans?)
Of course, there are caveats: Youre not going to get the smoky intensity that comes from grilling over charcoal, and Patricia hasnt had much success using the press for meat, poultry, or fish. You also want to be sure to keep your vegetable slabs rather thick (at least 1/4- to 1/2-inch), as theyll be squashed under the weight of the press; its hard to achieve beautiful grill marks on thin slices, which will are more likely to melt and disintegrate. And while Patricia doesnt mention oiling the vegetables before she cooks them, a bit of fat will help the vegetables become browner and lusher.
How to Use the Breville Panini Press BSG520XL
FAQ
Can you use a panini press to cook meat?
What can you do with a panini press?
From dinner to dessert, on busy weeknights or when it’s too cold to grill outdoors, here are ten more uses for a panini press: • 1. Vegetables: Use the panini press as a mini grill to make sweet, smoky asparagus, eggplant, sweet potato slices, kale — you name it.
Do You need A panini press to make grilled sandwiches?
All prices were accurate at the time of publishing. Certainly you don’t need a panini press to make grilled sandwiches, but if you happen to have one of these appliances, it can do much more than the name implies. A multitasking panini maker can be used to cook all sorts of foods quickly, creatively, and often healthfully.
Can a panini press keep grilling season alive?
Another way you can use a panini press to keep grilling season alive is by grilling up some burgers! As an added bonus, the dual cooking surfaces will cook your burgers through even faster than you can do it out on the grill! Just keep an eye on your burgers while they cook, and use a thermometer to make sure they are cooked to perfection.
Are panini presses a good idea?
In the past three decades, these machines (which we’ll call panini presses, but are also commonly referred to as indoor or contact grills) have seen a lot of technical improvement. Many of them now have adjustable temperatures, removable and reversible plates, and better floating-hinge covers that cook food more evenly.