Don’t have a panini press? All you need is a grill pan, a brick and some foil. How to make a panini sandwich without a panini press.
I don’t own a Panini press, but I do own a grill pan and a brick. HUH?
I saw this on Rachael Ray one day. Take a brick and wrap it in heavy-duty foil and use it for the press. That darn Rachel.
Butter each slice of bread on one side only. On the non-buttered side of each slice, place your sandwich ingredients. Top with the remaining slice of bread and place butter side down on a sizzling grill pan. Place the high-tech panini press on top of the sandwiches and sizzle until browned with nice grill marks, just a couple of minutes… Flip sandwiches over and repeat.
And look! My homemade panini press stores much easier than the store-bought version. If your kitchen is anything like mine, stuffed to the gill with gadgets, you’ll appreciate this. Plus clean-up was a breeze, I just tossed the aluminum foil into the recycle and rewrapped with fresh and it’s ready to go for next use.
- 8 slices country-style bread, each ½ inch thick
- 2 Tbs. unsalted butter, melted
- 10 oz. sharp cheddar cheese, shredded
- 8 bacon slices, fried until crisp
- 4 large tomato slices, each halved crosswise
- 2 tablespoons basil pesto
- Preheat a grill pan over medium high heat.
- Brush one side of each bread slice with the melted butter. Place the slices, buttered side down, on a clean work surface. Spread ½ tablespoon pesto sauce on each slice of bread. Sprinkle 2 Tbs. cheese on each of 4 slices, then top each with 2 bacon slices and 1 tomato slice. Sprinkle the remaining cheese on top, dividing evenly. Top each with one of the remaining bread slices, buttered side up.
- Place 2 sandwiches on the preheated pan. Cook until the bread is golden and the cheese is melted, 5 to 6 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately. Serves 4.
Cheddar, tomato, bacon panini…It’s What’s For Dinner