If you are using a roll of bread, slice your bread into 3/4 inch thick slices. You can also cut your bread length-wise. [1] X Research source Keep round tops turned in. If you try to grill round-topped bread, like baguettes, you’ll find it can be a real challenge to keep them from rolling over and spilling out the contents of your panini. To solve this problem, turn round-topped bread inside out so that the flat surfaces make contact with the grill.
If you use too much oil, your bread will get soggy!
You can use grated cheese too. If you prefer, you can put cheese just on one side.
You can increase the amount of filling if you prefer a thicker panini.
If you are interested in adding vegetables like lettuce, spinach, or tomatoes to your panini, wait until you have cooked it. This will ensure that the vegetables stay crisp and don’t get soggy.
You can also use margarine.
Cook according to the manufacturer’s instructions until golden and crisp.
Be careful when handling your pan. Cast iron pans can get very hot so you may need to use an oven mitt to grab it once it’s heated.
Use a pan lid for a press. This works best if you cook your panini for a few minutes on each side while pressing down on the lid. [2] X Research source Use a pot. If you have a large spaghetti or soup pot, you can put some rocks inside and press your panini with it. Try out the ultimate makeshift panini press by wrapping a brick in aluminum foil and using it to press down your sandwich. [3] X Research source
Try adding some shaved Parmesan, manchego cheese, or soft goat cheese.
Be careful when adding “wet” ingredients. They might make your sandwich soggy. If you are adding tomatoes, cucumbers, or anything with a high water content, scoop out the seeds first.
Try adding grilled eggplant in place of meat for a delicious vegetarian panini.
Make sure all the meat you add to your panini is fully cooked.
Try pairing a chicken panini with a savory mushroom spread.
Use seasonings sparingly, you can easily overpower your panini with too much salt or garlic.
