HOME > Chowhound > Home Cooking >

Project Panini

Perilagu Khan May 11, 2010 07:19 AM

I'm making panini later this week and am looking for ideas regarding meat, cheese, vegetable and condiment combinations. Preferably, these would be GOOD ideas. ;)

  1. Click to Upload a photo (10 MB limit)
  1. c
    ciaociao1 RE: Perilagu Khan May 11, 2010 07:37 AM

    I regularly have panini parties. It takes a bit of effort to get the ingredients prepped but the panini part is great.
    Most successful combos:
    goat cheese, grilled chicken & roasted red peppers
    black fores ham, brie and honey mustard (some like with grilled red onions too)
    tomato with provolone-- to spice this one up sometimes I do grilled veggies with provolone
    procuitto with any hard cheese (moz, provolone)

    Will look forward to hearing others.....

    1 Reply
    1. re: ciaociao1
      valerie RE: ciaociao1 May 11, 2010 09:34 AM

      Similar to one of these, a popular one in my house is chicken, roasted peppers, mozzarella (or any cheese, really) and pesto.

    2. Aravisea RE: Perilagu Khan May 11, 2010 09:01 AM

      Related panini question: do you two use panini presses or just brown the sides in a standard skillet? Is a panini press worth investing in or not really?

      7 Replies
      1. re: Aravisea
        Perilagu Khan RE: Aravisea May 11, 2010 09:27 AM

        I own something called The Griddler. It's an indoor grill and griddle which also functions as a panini press. I love the thing, but it was a gift so not sure how expensive it is.

        PS--I'm sort of homing in on smoked chicken breast, roasted chilaca peppers, Swiss cheese and BBQ sauce for the upcoming panini.

        1. re: Perilagu Khan
          nofunlatte RE: Perilagu Khan May 11, 2010 09:36 AM

          How well does the griddle part of the griddler work? I just started a thread over on cookware, but thought I'd ask you here, since your brought up the Griddler. I'm thinking of giving this as a gift.

          1. re: nofunlatte
            Perilagu Khan RE: nofunlatte May 11, 2010 09:42 AM

            It works quite well. The only glitch--and it's a pretty minor one--is that the heat is not completely uniform across both cooking surfaces. Certain spots seem to be a bit hotter than others. But once you suss it all out it's not a problem. In summary, I'd recommend this product.

            1. re: Perilagu Khan
              nofunlatte RE: Perilagu Khan May 11, 2010 09:52 AM

              Thanks--looks like that is what I'll get him. BTW, I like provolone, pesto, and salami panini!

              1. re: nofunlatte
                iL Divo RE: nofunlatte May 11, 2010 06:02 PM

                oh gad that sounds good. the prov/pesto/salami

        2. re: Aravisea
          mcsheridan RE: Aravisea May 11, 2010 10:06 AM

          I just use a skillet and cover the sandwich with a foil-wrapped brick. :)

          1. re: Aravisea
            c oliver RE: Aravisea May 11, 2010 05:00 PM

            I've had an electric panini grill for several years and use it so much it rarely gets put away. Breakfast, lunch and dinner. Love it.

          2. s
            Schout RE: Perilagu Khan May 11, 2010 09:11 AM

            Breakfast, lunch, dinner and dessert:


            1. JerryMe RE: Perilagu Khan May 11, 2010 09:34 AM

              Just made sliced turkey, gouda, sliced avocado. Wish I had some sun dried tomatoes - that would have put it over the top.

              1. Gio RE: Perilagu Khan May 11, 2010 10:36 AM

                I was just reading a blog, Appetite for China, and the Marco Polo Cafe in the East Village serves what the Sicilian-American and mainland Chinese husband-and-wife couple who own the place call: Moo Goo Gai Panini.

                ...chicken and shiitake mushrooms, with teriyaki and ginger flavors, sliced cucumbers and onions, topped off with a generous serving of melted fontina.


                For myself, I like the combination of prosciutto, tomato, Gruyere and chipotle mayo. I use the George Forman Grill...

                1 Reply
                1. re: Gio
                  southernitalian RE: Gio May 11, 2010 10:45 AM

                  I use my GF grill too. In fact, it's really all I use it for anymore.

                2. Perilagu Khan RE: Perilagu Khan May 11, 2010 11:17 AM

                  Of emmenthaler, raclette, gruyere and jarlsberg, which has the lowest melting point? My guess would be raclette, but that's only a guess.

                  1. m
                    maxie RE: Perilagu Khan May 11, 2010 12:03 PM

                    I like the standard caramelized onion and Gruyere on bread sliced from a sourdough batard. Also prosciutto and fig jam with asiago.

                    1. Aravisea RE: Perilagu Khan May 11, 2010 12:43 PM

                      I like stone-ground Dijon plus whatever jam is in the fridge for the spread. Caramelized onions, arugula, tomato...meat optional. Grilled chicken is good, but the sandwich really doesn't need it if the tomatoes are ripe and fresh.

                      1. Axalady RE: Perilagu Khan May 11, 2010 12:45 PM

                        Our favorite panini is sliced turkey breast, pesto and roasted red pepper. I make panini's on our large Foreman grill.

                        1. nofunlatte RE: Perilagu Khan May 11, 2010 02:57 PM

                          Well, I did make a Peeps-nini once for my Easter dinner. Peanut butter and Peeps on ciabatta, then grilled. Here's a pic before I put the top piece of bread on and grilled it. Definitely an acquired taste.

                          1. b
                            bluemoon4515 RE: Perilagu Khan May 11, 2010 05:39 PM

                            I like turkey breast with brie and sliced apples...or goat cheese with roasted red pepper and arugula.

                            1. iL Divo RE: Perilagu Khan May 11, 2010 05:50 PM

                              I'll post then read the others. In Italy, we'd stop at the many many AutoGrills for our panini's.
                              They were unusually simple to me anyway, I expected them chalk full of everything imaginable. But we'd always get the same kind, the boring ole same kind, was it speck or thinly sliced ham and white cheese, maybe it was provalone. Grilled quick on the machine, delish.

                              Ok, now I'll read the posts

                              Show Hidden Posts