Hot and Crisp: The Art of the Sandwich Press
April 12, 2012
•Le Cordon Bleu
•Boston
• 0 Comments
Hot and Crisp: The Art of the Sandwich Press
Cold cuts are for kids. That’s right. Keep your bologna and pimento loaf. Hot sandwiches are where it’s at – not just any hot sandwich, however, but a grilled sandwich or panini. This isn’t to say that quality cold cuts like mortadella, pastrami, corned beef, and capicola can’t be part of a delicious Panini, because they can, and should be.
It’s just that to get a truly delicious sandwich, you can’t just slap a couple cold slices of meat and cheese between two slices of bread. It takes more time and effort to elevate the sandwich from a brown bag kid’s meal to a work of culinary art.
Thanks to a large Italian population, Paninis are a Boston culinary tradition, and they take them very seriously. Fresh mozzarella, salty prosciutto, spicy capicola and soppressata – all hot and melted – lie between crispy slices of bread. This is a serious sandwich for serious sandwich eaters.
The Right Tool for the Right Job
The first step in that transformation is using the right equipment. Yes, even before quality ingredients, you must have the right equipment to make Paninis. And that means a Panini maker or sandwich press. A sandwich press is a double-sided,electric grill that cooks your sandwich on both sides at once. They are nearly identical to the famous indoor grill promoted by that former heavyweight-boxing champ. You know the one.
The weight of the lid and the higher temperature, from cooking both sides at once, create a delicious and crispy sandwich that is far superior to your average grilled sandwich.
So which sandwich press should you get? The better question is: How much do you want to spend? You can spend as little as $39.99 or up to several hundred dollars. We recommend finding a brand you like and spending between $75 and $100. That amount will give you enough quality and features to make a great sandwich, but won’t break your bank account.
You can also forgo the electric versions and get an old-fashioned sandwich press that consists of an enameled cast iron grill pan with a heavy lid. Both are heated prior to cooking and the lid is placed on top to cook both sides. These aren’t as slick as some of the high-end electric models, but they make excellent sandwiches.
Paninis in Other Cultures
While Paninis are primarily an Italian sandwich, many other cultures have similar sandwiches cooked in a sandwich press. Some of our favorites include the Cuban pork sandwich, the French croque monsieur, and the American MonteCristo.
History of the Panini
Early usage of the word Panini for a grilled sandwich made with a small loaf of bread or ciabatta roll dates back to 16th century Italy. The modern Panini, however, became famous in cafes and bars in Milan in the 1970s and 80s. They were made with salami, ham, mortadella, and cheese. The sandwich soon became popular in the U.S., with regional varieties becoming popular in different areas of the country.
So go out and find yourself a Panini grill and make this Boston culinary tradition at your house. You won’t be disappointed.
This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.
Find disclosures on graduation rates, student financial obligations and more at www.chefs.edu/disclosures. Le Cordon Bleu® and the Le Cordon Bleu logo are registered trademarks of Career Education Corporation. Le Cordon Bleu cannot guarantee employment or salary. Credits earned are unlikely to transfer.