Key thing to keep in mind with paninis is minimal fillings and sauce, that will ensure the panini comes out nice and thin. Also, ensure veggies have been well strained to minimize excess moisture. Also, a very soft bread type. (I will update this recipe with additional flavor combinations for paninis as I come up with them).

Suggested ingredient combinations

• Soft Sourdough loaf, Horseradish sauce, roast beef, muenster, red onion, baby arugula
• Soft Italian loaf, Creamy Italian dressing, pepperoni, ham, mozzarella, red onion, baby arugula
• Soft Italian loaf, Pesto, turkey, roasted red bell pepper, provolone, red onion
• Soft Italian loaf, Basil Pesto, Tomato Pesto, Ham, Provolone, red onion, baby arugula

Instructions

1. On two pieces of bread, apply a very thin spread of sauce.
2. Add two pieces max of meat. Top meat with vegetable toppings, then top with cheese.
3. Add second piece of bread.
4. Panini press (or George Foreman) should be preheated. Spray with oil before adding sandwiches. Cook sandwiches for 5 minutes, rotate if necessary to ensure even press, cook for another 5 minutes.

Yield: A very good sandwich

Suggestion: If you have some ingredient in your fridge that you need to use up (horseradish, roasted red bell pepper, Dijon mustard, pesto) just throw in into a food processor with some Duke’s mayo, you will get an basic aioli that will kick your panini up a notch. Personally I recommend roasted red bell peppers, Duke’s mayo, and submarine sandwich vinaigrette from your local grocery.