Best Bread For Paninis: The Ultimate Guide

Best Bread For Paninis: The Ultimate Guide

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Spinach Panini Recipe EatingWell
Spinach Panini Recipe EatingWell from www.eatingwell.com

Who doesn’t love a crispy, gooey panini? It’s the perfect lunch, dinner, or snack that can be enjoyed all year round. However, the bread you choose can make or break your panini experience. That’s why we’ve put together this ultimate guide on the best bread for paninis. Get ready to take your panini game to the next level!

Why Choosing the Right Bread is Important

Before we dive into the recipes, let’s talk about why choosing the right bread is important. A good panini should have a crispy exterior and a soft, chewy interior. The bread also needs to be sturdy enough to hold all of the fillings without falling apart. Choosing the wrong bread can result in a soggy, disappointing sandwich.

Recipe 1: Ciabatta Bread Panini

Ingredients:

  • 1 loaf ciabatta bread
  • 4 tablespoons olive oil
  • 4 slices provolone cheese
  • 4 slices ham
  • 4 slices salami
  • 4 slices pepperoni
  • 1/4 cup sliced red onion
  • 1/4 cup sliced roasted red peppers
  • 1/4 cup sliced black olives
  • 1/4 cup chopped fresh basil
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Instructions:

  1. Cut the ciabatta bread in half lengthwise.
  2. Brush the cut sides of the bread with olive oil.
  3. Layer the cheese, ham, salami, pepperoni, red onion, roasted red peppers, black olives, and basil on one half of the bread.
  4. Top with the other half of the bread.
  5. Heat a panini press or grill pan over medium-high heat.
  6. Place the sandwich on the panini press or grill pan and cook for 3-4 minutes, or until the bread is crispy and the cheese is melted.
  7. Remove from the heat and let cool for a minute or two.
  8. Slice the sandwich into four pieces and serve.

Nutritional Information:

Calories: 470 | Fat: 26g | Carbohydrates: 36g | Fiber: 2g | Protein: 23g

Cooking Time:

10 minutes

Equipment:

  • Panini press or grill pan
  • Knife
  • Cutting board
  • Brush

Serving Suggestions:

Serve with a side salad or a bowl of soup.

Variations:

Swap out the meats and cheeses for your favorites. Add veggies like sliced tomatoes or arugula for extra flavor.

Substitutions:

Use any sturdy bread like sourdough or focaccia if you can’t find ciabatta.

Storage:

Store any leftover sandwich in an airtight container in the fridge for up to two days. Reheat in a toaster oven or on the panini press.

Tips:

  • Don’t overfill your sandwich, or it will be difficult to eat.
  • Let your sandwich rest for a minute or two before slicing to avoid the fillings spilling out.

Frequently Asked Questions:

Can I make this sandwich without a panini press? Yes, you can use a grill pan or a regular pan to make this sandwich. Just press down on the sandwich with a spatula while cooking to get the same effect.

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Recipe 2: Focaccia Bread Panini

Ingredients:

  • 1 loaf focaccia bread
  • 4 tablespoons garlic butter
  • 4 slices mozzarella cheese
  • 4 slices prosciutto
  • 1/4 cup sliced sun-dried tomatoes
  • 1/4 cup arugula
  • 1/4 cup balsamic glaze

Instructions:

  1. Cut the focaccia bread in half lengthwise.
  2. Spread the garlic butter on the cut sides of the bread.
  3. Layer the cheese, prosciutto, sun-dried tomatoes, and arugula on one half of the bread.
  4. Drizzle the balsamic glaze over the top.
  5. Top with the other half of the bread.
  6. Heat a panini press or grill pan over medium-high heat.
  7. Place the sandwich on the panini press or grill pan and cook for 3-4 minutes, or until the bread is crispy and the cheese is melted.
  8. Remove from the heat and let cool for a minute or two.
  9. Slice the sandwich into four pieces and serve.

Nutritional Information:

Calories: 590 | Fat: 29g | Carbohydrates: 54g | Fiber: 3g | Protein: 28g

Cooking Time:

10 minutes

Equipment:

  • Panini press or grill pan
  • Knife
  • Cutting board
  • Brush

Serving Suggestions:

Serve with a side of chips or a small salad.

Variations:

Try using different meats like ham or turkey. Add sliced onions or roasted red peppers for extra flavor.

Substitutions:

Use any type of cheese or bread that you prefer.

Storage:

Store any leftover sandwich in an airtight container in the fridge for up to two days. Reheat in a toaster oven or on the panini press.

Tips:

  • Make your own garlic butter by mixing softened butter with minced garlic and salt.
  • Don’t overdo it on the balsamic glaze, or it will overpower the other flavors.
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Frequently Asked Questions:

Can I make this sandwich without prosciutto? Yes, you can use any type of deli meat or skip it altogether if you prefer a vegetarian sandwich.

Personal Thoughts and Conclusion

It’s clear that the bread you choose is crucial to making the perfect panini. Whether you prefer ciabatta or focaccia, there’s a recipe out there for everyone. These two recipes are easy to make and packed with flavor. The ciabatta bread panini is perfect for meat lovers, while the focaccia bread panini is a great option for those who love a little sweetness to their sandwich. So next time you’re craving a panini, give one of these recipes a try. Your taste buds will thank you!

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