Has anyone tried Panini on the grill?
I found the grill is better than any sandwich press machine. All you need is a cast iron griddle or a skillet. If your grill has 2 half grates, you can also use on of them as a press.
Here is my favorite Panini:
1 Large Loaf of round Italian bread
I Varity pack of Italian cold cuts (salami, pepperoni, proseiutto,...etc.)
3 slices of provolone cheese
4 Slices Mozzarella cheese-fresh
1 roasted red pepper
3 tbs olive oil
Salt and pepper to taste
Fresh basil- several leaves
Pesto sauce or Steve’s Three-herb Chimichurri sauce
Cut a circle (in a size of a pancake) of the top of the bread. Hollow out the bread. Drizzle the olive oil all over the bread. Arrange the meat, roasted peppers, cheeses and the basil inside the bread and top off with the pesto sauce (as much as you like). Be careful not to over stuff the bread, you don’t want the stuff to spill out and cause a terrible mess.
Replace the bread cap on ant press to seal well.
Heat the grill to medium/ medium high, if you’re using a cast iron griddle or skillet; place them on the grill to heat up as well. You may need two foil wrapped bricks if your griddle or skillet isn’t heavy enough. Brush the outside of the bread with olive oil and place on the grill, then place the cast iron griddle on top of the bread and weigh it down with bricks. Grill until the bread is brown and crusty and the cheeses have melted. Let the sandwich rest for few minutes, and then divide into several triangle wedges.
Sometimes, I put pizza sauce, mozzarella cheese and some topping inside the bread and follow the same process. Of course, the filling is only limited to ones imaginations and taste.