Whats the deal with Pressed Sandwiches, Panini?

Cafe Society
1

I had never heard of pressed sandwiches until about a year ago.

It seems to be a big fad. The new George Foreman grill offers a panini press feature.
My favorite Deli (Jasons) has started selling pressed sandwiches.

What’s the deal? Why do I want my sandwich squashed and pressed? Is a panini the same as a pressed sandwich? What does it do to the flavor? Are they really that special and wonderful?

I grew up making ham & cheese toasted sandwiches in a skillet. A little butter in the skillet, turn a couple times and eat. How is a pressed sandwich different?

I am interested. I might even upgrade my old Foreman grill if these things are that good. :wink:

Fill me in. Please.

2

I first started seeing Panini back in the mid 1990’s. A local grocery store added them to their deli menu. Prior to that, I’d never heard of them at all. And (at least in my area) they seemed to be a regional thing. Then, about 7-8 years later, they seemed to catch on in restaurants, etc nationwide.

3

The deal is, they are yummy. They’re like a grown up grilled cheese.

4

I, too, remember paninis becoming popular in the 90s.

I, too, have little use for them (although a good Cuban sandwich is a thing of beauty, and Alton’s grilled cheese will be one of the first things I try once I own two cast iron pans).

5

it makes the bread toasty and the cheese melty. it’s also freakin delicious.

6

Sounds good. :wink: I’m starting to get hungry.

7

I should say, though, that I’ve seen cheap-ass versions of things like this since back in the 70s.

8

There may or may not be better options out there (I’ve spent virtually no time looking) but I’m not at all impressed with the Foreman press. My dad has one and I’ve used it a few times for various sandwiches. It doesn’t seem to get hot enough and it doesn’t press evenly enough for me.

9

I hate it when the sandwich is over done, turning the bread into a grating board for the roof of my mouth. Unfortunately, the places I’ve tried them tend to this extreme.

Thanks, but I’ll do without a torn up palate.

10

I hate it when your sandwich is too thick (or it’s not grilled long enough) and the middle is still cold.

11

The Cuisinart Griddler does paninis really well. I’ve done some pretty tasty cuban style sandwiches with mine. It can be used as a grill or a griddle.

12

In Tampa, we’ve been doing this with Cuban sandwiches since before any of us were born. Cuban bread is soft and spongy, so this gives it a nice crustiness, although most cubans don’t get warm enough inside to actually melt the cheese or even warm the meat much.

13

Plus one to the “oozy and toasty” crowd. I bought one on the street in Venice that was the best sandwich I’ve ever had.

14

I first had one in Cyprus in 1991. Halloumi cheese, sliced tomato, and piccalilli. Divine.

They’re shaped like that so you can put them in your back pocket for later.

15

It’s like a home made hot pocket. I had a little press when I was in college in the mid nineties.

16

I’ve never had a panini, but I can tell you Cuban sandwiches are better pressed than cold. Assuming they are worth eating in the first place. (Tampa Cuban sandwiches are worth eating; Miami Cuban sandwiches are not – their idea of “Cuban bread” seems to be shaped loaves of Wonder Bread with added sugar.)

17

We used a hot sandwich press back in the late 70’s, in college. Nothing new.

18

Where have you been?

:smiley:

19

We go get a panini about every Saturday. Chicken, roasted red peppers, tomatoes, cheese, on a pesto or olive oil pressed bun. Yum!

20

I did too, I called it an iron :smiley: