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Old 09-01-2006, 11:32 AM   #11
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I use a two burner grill and a covered brick. I don't even heat the brick. I do side one and turn over the sandwich and do side two. Grill marks on both sides, everything melted and gooey on the inside.
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Old 09-01-2006, 01:53 PM   #12
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The company I work for promotes the use of brick in building. I'm going to have to tell them about the wrapped brick for use in making a pannini ~ they will love it.
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Old 09-01-2006, 01:58 PM   #13
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I've made them using 2 various forms and each method gives great results:


1. 2 cast iron skillets one on the stove upright....add sandwich and then place another cast iron skillet upside down on top of the sandwich.

2. Cast iron skillet and a brick thats been wrapped in aluminum foil.

I've opted not to purchase a p-grill because I don't want to take up cabinet space.
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Old 09-01-2006, 06:47 PM   #14
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Your humble waffle maker will also do an adequate job
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Old 09-01-2006, 10:35 PM   #15
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I have a BreadMan Panini Grill. I think I got it at Target. It was only around $40. Does a great job - I'm very happy with it.
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Old 09-01-2006, 10:40 PM   #16
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I had a Puck, but gave it away and got a Villaware model 2160. It has an adjustable temperature control and if I were to get another the only thing I would look for besides the adjustable temp would be removable plates for cleanup. I've cooked steaks, pork chops, chicken breasts and of course sandwiches on it.
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Old 09-02-2006, 05:55 PM   #17
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I know Andy and the rest of you logical and creative chefs are right about getting a panni sandwich made right but I want to perform. I'll take my Cuisinart out from its honored place of storage, prepare the facachia style bread I just made by scooping out most of the interior bread, slathering it with homemade dressing, then carefully placing kraut, corned beef, and swiss cheese on the bottom piece of bread place. As my family watches in rapt attention I'll place it on the grill side on my shinning Cusinart and put the top piece of bread in place. I'll gently drop down the top of the griller on my sandwich and as the bread toasts give it a professional squeeeeeeeeze!
My wife and kids will cheer and I'll perform sandwich making well into the night.
Can't do that with a brick and two skillets practical as they may be.
Only another appliance freak can understand the obsession.
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Old 09-02-2006, 06:03 PM   #18
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Quote:
Originally Posted by BCEagle
Only another appliance freak can understand the obsession.
I'm right there with you babe!!!
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Old 09-02-2006, 06:22 PM   #19
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Quote:
Originally Posted by jpmcgrew
Your humble waffle maker will also do an adequate job
I inherited a wonderful waffle maker that came with two plates to insert for making grilled sandwiches... (that was back before someone gave them the name of "panini," which, in Italy, are not necessarily grilled but are always sandwiches.
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Old 09-02-2006, 09:27 PM   #20
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Quote:
Originally Posted by ChefJune
I inherited a wonderful waffle maker that came with two plates to insert for making grilled sandwiches... (that was back before someone gave them the name of "panini," which, in Italy, are not necessarily grilled but are always sandwiches.
I have one of those also and they make great grilled sandwiches, but do not open enough for the big bread panini.
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