I love sandwiches, and my love for them is unabashed. The Earl of Sandwich and I are of one mind, because there’s nothing easier or yummier than tasty toppings between two pieces of bakery-fresh bread.
But paninis—oh, paninis take my sandwich-love to the next level. Individually, these sandwiches are called paninos (how cute is that?), and they originated in Italy, although they’re now part of our international foodie vocabulary. Panini are traditionally made on ciabatta or rosetta bread, and Italians like them with a few salty slices of prosciutto and some cheese, but you should absolutely feel free to customize yours with whatever fillings you’d like—fresh seasonal vegetables, a variety of meats, or good old cheese for a global version of everyone’s favorite grilled sandwich.
One of the most recognizable features of panini are their pretty grill marks, and there a variety of manufacturers who make panini-makers now, ranging in price from moderate to high. But fear not: If you don’t have one, you can still get the exact same look, feel and taste from a grill pan—just flip your sandwich over when the bottom side is golden brown and toasty.
Here’s one of my favorite, classic paninos for your tasting pleasure:
Prosciutto, Mozzarella, Tomato and Basil Panino on Ciabatta
½ cup olive oil
3 Tbsp balsamic vinegar
1 large garlic clove, minced
8 oz. thinly sliced prosciutto
10 oz. thinly sliced whole-milk mozzarella cheese
12 tomato slices
12 large fresh basil leaves
1 (16-oz) ciabatta bread, halved horizontally
Whisk olive oil, vinegar, and garlic in a small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over ingredients, then cut equally into four sandwiches.
Prepare your panini maker. Grill sandwiches until bread is golden brown and the cheese melts, pressing occasionally to compact with a large spatula, 3-5 minutes per side.
And you don’t have to limit your panini-making to savory ingredients—I have a recipe for Nutella panini that is to die for and super easy to make. For each panino, simply preheat your panini grill, then slather three tablespoons of that creamy-dreamy chocolate-hazelnut spread, Nutella, onto 2 slices of white sandwich bread. Grill for about three minutes, then remove from the panini grill, remove the bread crusts and cut into triangles. You could serve with some fresh strawberries and a little fresh-whipped cream; I like to add sliced bananas before grilling and then sprinkle with a touch of confectioner’s sugar. Delicious!