Randy Chandler
There are many types of cheese that can be used in a panini, and the choice of cheese often depends on personal preference. Some popular options include cheddar, provolone, American cheese, Monterey Jack, mozzarella, gouda, and gruyere. For a hint of bacony flavour, Muenster is a good option. Smoked cheddar or smoked gruyere can add a new dimension to the panini. Blue cheese butter can be spread on bread, along with dijon mustard. For a classic grilled cheese, American cheese slices are a good option as they are engineered to melt quickly and smoothly. When making a panini, it is important to use the right amount of cheese and fillings to ensure the sandwich does not fall apart.
| Characteristics | Values |
|---|---|
| Cheese to use in a panini | Smoked cheddar, Gruyere, Muenster, Blue cheese, Pepper jack, Provolone, American cheese, Monterey Jack, Mozzarella, Gouda, Cheddar |
| Other ingredients | Ham, Tomato, Arugula, Bacon, Basil, Onion, Mustard, Mayonnaise, Olive oil |
| Type of bread | Sturdy, Thick, Homemade, White, Multigrain |
| Cooking equipment | Panini press, Frying pan, Grill pan, Cast iron skillet, Nonstick skillet |
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What You'll Learn
Classic ham and cheese
Ham and cheese is a classic combination for a panini, and for good reason. This simple yet delicious pairing is a favourite for many and can be elevated with a few tasty extras.
To make a classic ham and cheese panini, you will need:
- Panini bread (2 panini bread rolls or 4 slices of your favourite bread)
- Ham (sliced)
- Cheese (sliced)
- Mustard
- Tomatoes (roasted baby tomatoes)
- Arugula
- Olive oil or melted butter
To prepare the panini, start by frying your tomatoes in a drizzle of olive oil over medium-high heat for 3-4 minutes to give them a delicious caramelisation. Next, assemble your panini. Spread 1 tablespoon of mustard on one half of the panini, followed by a few slices of folded ham. On the other half, lay down a couple of slices of cheese, and add the roasted tomatoes. Top the tomatoes with a handful of arugula.
Place the ham halves on top of the cheese and tomato halves, and get ready to press them. If you have a panini press, leave the panini in the press for around 3-5 minutes, and serve sizzling hot. If you don't have a press, you can use a large pan. Heat the pan over high heat and carefully place your panini inside. Use a large kitchen utensil, such as a cooking pot, to apply pressure to the top of the panini. A good indicator that your panini is ready is when the cheese is melting.
The classic ham and cheese panini is a quick, easy, and delicious meal that can be enjoyed by everyone. It is perfect for using up leftover ham and can be packed for lunch or enjoyed as a tasty treat.
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Caprese
A Caprese panini is a delicious take on the classic Caprese salad, made with ripe tomatoes, creamy mozzarella, and fresh basil. This simple yet mouth-watering combination of ingredients transforms a basic grilled cheese sandwich into a flavourful Italian-inspired meal.
To make a Caprese panini, it is recommended to use fresh mozzarella, which comes in balls or logs and is packed in brine. Fresh mozzarella has a mild and milky flavour, a super creamy texture, and an irresistibly stretchy melt, elevating your panini to the next level. When it comes to bread, "crusty" bread works best. Options include ciabatta, Italian bread, focaccia, French bread, or a crusty baguette. You can also use homemade sandwich bread or sourdough.
For the tomatoes, it is best to use ripe, medium-sized tomatoes, sliced about a quarter of an inch thick. If you want to avoid a soggy sandwich, sprinkle the tomato slices with salt and let them rest on paper towels to remove excess water. To add some extra flavour, you can also drizzle the tomatoes with balsamic vinegar or a balsamic reduction.
When assembling the panini, brush the outside of the bread with olive oil instead of butter for a crispy exterior. You can also spread mayonnaise on the inside of the bread, along with basil pesto if desired. Add 2-3 slices of fresh mozzarella cheese, each about a quarter of an inch thick, and 3-4 leaves of sweet basil per sandwich. Finally, cook your panini in a panini press, grill pan, or cast-iron skillet until the cheese is melted and enjoy!
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Blue cheese and mustard
Blue cheese is a popular choice for paninis, especially when paired with steak and roasted bell peppers. The steak is seasoned with salt and pepper and cooked to your desired level of doneness. The blue cheese, which can be crumbled or sliced, is then assembled in the panini with the steak, roasted red peppers, and arugula. This combination of ingredients creates a hearty and indulgent sandwich.
If you're looking for a more complex flavour profile, you can try adding red onion jam to your blue cheese and steak panini. The sweetness of the onion jam complements the sharpness of the blue cheese, resulting in a delicious and unique sandwich.
While blue cheese is a popular choice, it may not be to everyone's taste due to its strong flavour. If you're looking for a milder option, you can substitute cheddar cheese, specifically aged white cheddar, which pairs well with steak and onion jam.
When assembling your blue cheese and mustard panini, it's important to use a sturdy bread that can withstand the heat and weight of the panini press. You can spread the outside of the bread with butter, mayonnaise, or olive oil to enhance the crispness of the crust.
To cook your panini, preheat your panini press for about 7 minutes. Place the sandwich in the press and apply gentle pressure to ensure both sides are in contact with the heated grates. Cook for 5 to 7 minutes, or until the cheese has melted and the bread is golden brown and crispy.
Allow your panini to rest for a few minutes before serving. This helps the cheese thicken and become more flavourful, ensuring that it doesn't ooze out when you cut into your sandwich.
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Cheddar and tomato
A classic panini is a simple yet delicious meal that can be made even more mouth-watering with the addition of cheddar and tomato. This combination is a perfect choice for a panini, with the cheese melting and the tomatoes grilled to perfection.
To make a cheddar and tomato panini, start by frying your tomatoes in a pan with olive oil over medium-high heat for 3-4 minutes to give them a delicious caramelized flavour. You can also grill the tomatoes first, which gives them a nice flavour and ensures you don't lose them down the grill grate.
Next, assemble your panini. Layer two slices of bacon, two grilled tomatoes, and cheddar cheese in between two slices of bread. You can also add ham to make it a heartier sandwich. Brush the outer sides of the bread with melted butter or spread mayonnaise on the outside of the bread for a crunchy texture.
Finally, grill your panini for 5-7 minutes until the cheese is melted and the bread is toasted. If using a panini press, heat it up for about 7 minutes before placing the sandwich inside and pressing the lid down gently. If you don't have a press, use a large pan and apply pressure with a heavy kitchen utensil. Serve your panini hot and enjoy the perfect combination of flavours!
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Mozzarella and basil
Ingredients:
- Fresh mozzarella cheese
- Basil (fresh leaves or pesto)
- Tomatoes (thick slices)
- Bread (white, country, Italian, sourdough, or whole wheat)
- Butter or mayonnaise
- Olive oil
- Salt and pepper (optional)
- Balsamic reduction (optional)
Instructions:
- Start by gathering your ingredients. For the best flavour, opt for fresh mozzarella, either in logs or balls, as it has a superior creaminess.
- Choose your preferred type of bread. It's important to select a sturdy bread that can handle the heat and weight of the panini press. Butter the outsides of two pieces of bread generously, or use mayonnaise for a different flavour profile.
- Spread the insides of the bread with basil pesto if you prefer a more pronounced basil flavour. You can use store-bought or homemade pesto.
- Layer thick slices of mozzarella and tomato on the bread. Season the tomatoes with salt and pepper to enhance their flavour.
- Drizzle a little balsamic reduction over the ingredients for a hint of sweetness and tang.
- Place the second slice of bread on top, with the coated side facing up.
- If using a panini press, grease it with oil and preheat. Place your sandwich inside and gently close the lid, allowing both sides of the sandwich to touch the heated grates.
- Cook for a few minutes until the cheese has melted and the bread is golden and crispy. The ideal cooking time will depend on your panini press and the thickness of your sandwich.
- If you don't have a panini press, use a skillet or a heavy-bottomed pan. Heat it over medium heat and place your sandwich inside. Use a lid or spatula to press down on the sandwich, flattening it slightly.
- Cook each side for about 2 minutes until golden and toasted. Flip the sandwich and repeat for the other side.
- Once both sides are toasted and the mozzarella is melted, remove your panini from the heat. Let it rest for a few minutes before slicing and serving.
Now you're ready to indulge in the ultimate comfort food—a warm, gooey, and flavourful mozzarella and basil panini!
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Frequently asked questions
Some popular cheese options for paninis include cheddar, smoked cheddar, gouda, mozzarella, gruyere, muenster, provolone, American cheese, and Monterey Jack.
It is recommended to use a sturdy, thick bread that can withstand the heat and weight of a panini press. Some options include white bread, French bread, and homemade bread.
You can add a variety of ingredients to your panini, such as ham, tomatoes, bacon, basil, mustard, and onions.
It is important not to overstuff your panini with too much cheese or other fillings, as they may ooze out. The amount of cheese will depend on the size of your bread slices.
If you are using a panini press, cook your panini for around 5 to 7 minutes, or until the cheese has melted and the bread is crispy. If you are using a grill pan or skillet, cook for 3 to 5 minutes per side.
