Panini Grill

I got my new Star Panini Grill installed and wired Friday and I love it.
With it set on 10 it is right at 400 degrees and will cook a hot dog or my spicy sausage sandwich in a heart beat. It also leaves really great grill marks on the meat and of course that char taste. Now I have to figure out what kind of bread to use and start making some Cuban Sandwiches.
I had a customer Friday night that had a pretty big order (ribs, chicken etc)and before I started fixing it, he asked if I could fix his kid a hot dog to eat now? I said sure and fixed that first, when I put the dog in the bun I put the grill marks on top then a little mustard. I handed the guy the hot dog the kid took one look at it and said "Look dad it's a tiger dog".
I may change my menu title to tiger dogs. I'll post a picture in a day or so. If those of you selling hot dogs have the room and if your local HD will allow I'd highly recommend a ribbed panini grill.
Jack

Jack I have an event that I play and know a guy that specializes in cuban sandwiches, I can ask what bread he uses. I'll email him and try to find out.

Can you find Cuban bread in your area? It's plentiful here in FL if not use French or an Italian loaf

I received a Panini grill for Christmas. Up until then I was using a brick covered in foil. Anyway, I was grilling steaks outside and ran out of propane, so I pulled out the panini grill. It did the job and pretty tasty too.

quote:

Originally posted by DandyDog
Can you find Cuban bread in your area? It's plentiful here in FL if not use French or an Italian loaf

I just bought some Asiago bread to try this recipe.

Grilled Gruyere on Asiago Bread
Swiss Gruyere is a cow's milk cheese named for the valley of the same name in the canton of Fribourg. We've created the perfect gourmet grilled cheese sandwich by pairing the sweet, nutty flavor of Gruyere with the robust tang of Asiago Cheese bread.

1 Ounce dry white wine
Dijon mustard
4 Ounces Gruyere cheese, sliced
2 Roma tomatoes, thinly sliced
1/2 Small onion, thinly sliced
Freshly ground black pepper, to taste
8 Slices of Panera Asiago Cheese bread, sliced 1" thick

Toast the sliced Asiago bread in a toaster, on the grill, or under the broiler.For each sandwich, moisten the bottom piece of toasted bread with wine using a pastry brush or your fingertips. Next, spread mustard on bottom piece of bread, then add one fourth of the cheese, tomato, and onion. Grind a generous amount of pepper over the
sandwich and top with another slice of toasted bread. Return the sandwich to the grill or broiler until the cheese is melted. Serve immediately. Recipe makes 4 sandwiches

quote:

Originally posted by porkchopexpress
Jack I have an event that I play and know a guy that specializes in cuban sandwiches, I can ask what bread he uses. I'll email him and try to find out.

PC,
Oh hell yes ask him for any tips he has on making them. Is his pork hot or cold, sliced or pulled, what kind of cheese is he using?
Thanks
Jack

Here is one recipe:
4 hoagie rolls
2 tablespoons yellow mustard
1/4 pound baked ham, thinly sliced
1/4 pound roast pork, thinly sliced
1/4 pound provolone cheese, thinly sliced
10 thin dill pickle slices, approximately 2 whole pickles
1 tablespoon unsalted butter, room temperature


Slice the bread horizontally in half, leaving 1 edge intact. Lay the bread open and spread each side with the mustard. Divide the ingredients evenly among the slices of roll. Start with the ham followed by the pork, cheese, and dill pickles. Bring the tops and bottoms together.
Heat your panini maker or sandwich press. Butter each side of the press. Place the sandwiches inside, press down and grill until the cheese is melted and the bread is flat and browned, approximately 10 minutes. If you don't have a sandwich press, you can heat 6 fireplace bricks wrapped in foil, in a 500 degrees F oven for 1 hour and then press the sandwich between them for 10 minutes. Serve warm.

This is the basic recipe but you can change it up. Maybe chipotle mayo or roasting your own pork for 12 hours. However, you can get roasted pork from your deli. remember this was a simple sandwich created by workers. One thing is Ham, pork, mustard, swiss, pickle and a grilled roll....YUM

quote:

Originally posted by Dr of BBQ

quote:

Originally posted by porkchopexpress
Jack I have an event that I play and know a guy that specializes in cuban sandwiches, I can ask what bread he uses. I'll email him and try to find out.

PC,
Oh hell yes ask him for any tips he has on making them. Is his pork hot or cold, sliced or pulled, what kind of cheese is he using?
Thanks
Jack

He uses sliced cold pork and swiss cheese. His bread is shipped from Florida around the Ybor city area.
Alessi Bakery
813-879-4544

La Segunda Central Bakery
(813) 248-1531

His only item is the cuban sandwich and he knocks it out. They are an excellent sandwich

Doc, I'm seeing a fusion sandwich; a CuBQ if you will.

Jack, is the grill electric or gas, how long does it take to get to 400 degrees?

Play around with the bread...I recently used a rustic potato scallion loaf with my cuban on the panini grill.......crazy good

quote:

Originally posted by chewingthefat
Jack, is the grill electric or gas, how long does it take to get to 400 degrees?

It's electric, but I don't know how long it takes to get to 400 degrees I turn it on in the morning and leave it on all day.
Jack

quote:

Originally posted by justtable
Play around with the bread...I recently used a rustic potato scallion loaf with my cuban on the panini grill.......crazy good

That's what I have been doing trying some of this and that, different meats cheese, and breads. I'll try the potato scallion loaf it sounds good.
Jack

Here is a pic of three cheese panini with the Potato scallion...yummy

quote:

Originally posted by Dr of BBQ

I got my new Star Panini Grill installed and wired Friday and I love it.
With it set on 10 it is right at 400 degrees and will cook a hot dog or my spicy sausage sandwich in a heart beat. It also leaves really great grill marks on the meat and of course that char taste. Now I have to figure out what kind of bread to use and start making some Cuban Sandwiches.
I had a customer Friday night that had a pretty big order (ribs, chicken etc)and before I started fixing it, he asked if I could fix his kid a hot dog to eat now? I said sure and fixed that first, when I put the dog in the bun I put the grill marks on top then a little mustard. I handed the guy the hot dog the kid took one look at it and said "Look dad it's a tiger dog".
I may change my menu title to tiger dogs. I'll post a picture in a day or so. If those of you selling hot dogs have the room and if your local HD will allow I'd highly recommend a ribbed panini grill.
Jack

FWIW, the Cuban cuban sandwich places in Miami don't use a grill, they use a smooth sandwich press.

Two things I could not live without, or if I was stranded on a desert island with and electric outlet I would want:

1: Panini grill and press
2: Pressure cooker

On the grill you can make anything! (Just about) Burgers, bacon, vegetables, sausages, dogs, sandwiches, etc...

I use Ciabatta bread. It is almost a sourdough, grill perfectly, nice chewy on the inside, crusted on the outside. A little olive oil give this bread a kick.

If I were running for president, my platform would be to get a panini in ever house!

Laura

Not what you are looking for but great bread for panini

http://gourmetbread.etsy.com

great thread. we just took the plunge again, this time purchasing a (practically closed down) greek mom and pop place, with ideas of converting to a breakfast and lunch cafe. one thing that intrigues me is that presently they serve paninis. i have no experience with a panini grill, so all the tips you all have would be great! so far i have learned that its not just for paninis. you all actually cook burgers and dogs and sausages on there? cool! anyone every tried like waffles or crepes? perhaps french toast? just curious.

i love that three cheese panini... care to share recipe?

quote:

Originally posted by bassrocker4u2
great thread. we just took the plunge again, this time purchasing a (practically closed down) greek mom and pop place, with ideas of converting to a breakfast and lunch cafe. one thing that intrigues me is that presently they serve paninis. i have no experience with a panini grill, so all the tips you all have would be great! so far i have learned that its not just for paninis. you all actually cook burgers and dogs and sausages on there? cool! anyone every tried like waffles or crepes? perhaps french toast? just curious.care to share recipes?

Bassrocker
Welcome back to the business we all love. Your retirement didn't last long did it?

I have been very busy at the stand and have had very little time to play with my new grill, but I already wish I had the smooth top Star Panini Grill instead of the ridged top unit.

Although the ridge top really leaves some impressive grill marks on my dogs and spicy sausage sandwiches. I was thinking about contacting Star about buying the parts to switch it over but I think instead I'll just wait and buy another so I can have both.

I did do a Cuban sandwich of sorts for a couple of friends that stopped by for a late lunch this week using pulled pork, ham, two kinds of cheese and Italian bread, they loved it and I was shocked on how fast the grill cooked the sandwich. Although I used pulled pork out of the steam table so that was already hot but the bread had great grill marks on it and it gave the outside a nice crunchy texture. You know that old thing about eating with your eyes first?

Again welcome back we missed your additions to both of our favorite forums
Jack

quote:

Originally posted by bassrocker4u2

great thread. we just took the plunge again, this time purchasing a (practically closed down) greek mom and pop place, with ideas of converting to a breakfast and lunch cafe. one thing that intrigues me is that presently they serve paninis. i have no experience with a panini grill, so all the tips you all have would be great! so far i have learned that its not just for paninis. you all actually cook burgers and dogs and sausages on there? cool! anyone every tried like waffles or crepes? perhaps french toast? just curious.

i love that three cheese panini... care to share recipe?

Here is a apple puff pastry concoction I make on a panini press
4 granny smith apples sliced 1/8 inch no skin
3 cups orange juice fresh squeezed and strained to remove pulp
¼ cup sugar
½ tsp cinnamon
¼ teaspoon fresh ground nutmeg
Frozen puff pastry
Soak apples in a bowl with orange juice overnight
In a bag put the sugar cinnamon and nutmeg in a large zip lock.
Drain the apple slices well but don’t pat dry. You want them damp but not dripping.
Put the apples in the bag and coat well with the sugar mixture.
Roll puff pastry sheet out to 12 x 12 and cut into 6 inch squares.
Spoon apple mixture into squares and fold and seal with water on the edges.
You should have enough apples for 8 of them
Put what you can on the press and cook at 400 degrees grill for 10 to 12 minutes until done.
Top with Ice Cream and Carmel sauce
Powdered Sugar.

I have tried all kinds of Waffle Recipes. This one by far is my favorite.I use an old commercial waffle iron made by The Carbon Waffle Co.

2 cups flour
1 1/2 tsp instant yeast
1 stick melted butter
2 cups warm milk 110 degrees (Put your finger in and test it should be warm)
2 eggs
2 tsp vanilla
1 tablespoon sugar
1/2 tsp salt

8 to 12 hours prior to making waffles mix dry ingredients in a large bowl. Mix the milk and melted butter. Whisk eggs and and vanilla in seperate bowl. Add the milk and butter to the dry and mix well. Then add the egg and vanilla mixture to the butter and milk mixture. Whisk until well combined. Cover with plastic and place in refrigerator for atleast 8 hours.

After time has elapsed remove from fridge. The mixture will look a little strange. It will look foamy and fluffy. Stir batter to deflate and start making waffles. If you want crispy waffles with with a great center this is it. You can add cooked sausage, bacon, chocolate chips, cheese, canned corn, jalapenos,pecans,fruit, just about anything to waffles.

Good Luck at your new place...Russ

Hi bassrocker,

I make French toast on the Panini. The grill tends to compress (smash) the bread. It does cook to perfection, nice soft crunch on the outside of the bread and soft insides!

Laura

thanks for all the tips! i look foward to trying all fo them. first thing first, i got the green light from the misses, to go smoker shopping tomorrow. we are fortunate to have a huge smoker supply place right down the street. weird, cause there are no smoke food restaurants, save but one, and we wont talk about their food..lol

quote:

Originally posted by Dr of BBQ


I had a customer Friday night that had a pretty big order (ribs, chicken etc)and before I started fixing it, he asked if I could fix his kid a hot dog to eat now? I said sure and fixed that first, when I put the dog in the bun I put the grill marks on top then a little mustard. I handed the guy the hot dog the kid took one look at it and said "Look dad it's a tiger dog". I may change my menu title to tiger dogs.

That's a nice look to that hot dog. Do you keep them warm somewhere, or did you just pull it out of the fridge?

quote:

Originally posted by MiamiDon
That's a nice look to that hot dog. Do you keep them warm somewhere, or did you just pull it out of the fridge?

Straight out of the reach in as ordered. But the gal I have helping part time, gave a half dozen the char effect on the panini grill and put them in the fridge and reheated them in the microwave for an event we did and they looked great no wrinkling, or anything and tasted fine. She was just trying to have a fast start up and we don't normally do them that way.By the way those are the dogs that Sam's club sells, at their concession stands.
Jack

I just picked up a flat panini press. I cooked Hot Dogs on it as stated in this thread. Possibly the best Chicago Dog I have ever had. They cooked perfect...Russ

Any suggestions on cleaning it?

quote:

Originally posted by Russ Jackson

I just picked up a flat panini press. I cooked Hot Dogs on it as stated in this thread. Possibly the best Chicago Dog I have ever had. They cooked perfect...Russ Any suggestions on cleaning it?

I use a bras wire brush on mine but it fits in the groves, so I don't know how to clean a flat panini grill. I would guess just like a standard restaurant grill????
Jack

quote:

Originally posted by Russ Jackson
I just picked up a flat panini press. I cooked Hot Dogs on it as stated in this thread. Possibly the best Chicago Dog I have ever had. They cooked perfect...Russ Any suggestions on cleaning it?

I did some research on your question here is what I found.

My griddle is a lovely black from almost constant use. I rarely do a huge clean-up on it, preferring to use a bit of water on the still hot griddle and simply scrape off the accumulated crud. After almost five years, nothing, absolutely nothing sticks on ole faithful - much like a well-used and much-loved cast iron skillet. The local health dept. hasn't beaten down my door yet and until they do, I'll continue with my benign neglect. OK, I will admit to a very occasional spurt of cleanliness but try to resist these shortcomings by hiding the stone. Love it and use it frequently.

This is from Viking Stove Company

The griddle is NOT SS, it is a more like a "carbon steel skillet" and as such needs to have a seasoning on it or it will rust.

Food can stick to it, especially if the seasoning is not uniform and/or the griddle is used infrequently, so I tell folks that are on the fence about how much they'll use it to consider how often they currently do the sort of cooking best suited to this surface.

Viking sells a kit with some solvent type cleaner in it, for those how want to strip down their griddle an/or have a maid so they try to get everything shiny, but then you have to re-season all over again --
http://www.vikingrange.com/MEDIA_Cust... (last section of PDF is griddle care...)

First time use: Scrub griddle with mixture of one quart warm water and 1#8260;4 cup white vinegar, using blue Scotch-Brite pad. Dry thoroughly. Wash griddle with warm, soapy water. Rinse off and dry thoroughly.

Season griddle by thinly coating the surface with approximately 1#8260;2 to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a paper towel or clean cloth. Let oil sit on griddle for about one hour and then wipe down with a clean cloth to soak up any residual oil. The griddle is now ready to be used.

• It is not necessary to wash your griddle after every use. When light cooking is performed, simply wipe down the surface with a clean cloth or paper towel. The oils in the food in which was cooked on the surface will naturally season the griddle.

• After heavy cooking is done and the griddle is still warm, you can pour some room temperature club soda directly on the griddle. Using a metal spatula, pull oils and excess food towards the grease trap. Wipe entire surface with a paper towel. Follow up with the seasoning process.

• Keeping your griddle well seasoned will prevent your griddle from surface rust. If your griddle is not used for a period of time, it must be re-seasoned. Every time your griddle is washed, it must be re-seasoned.

• It is normal for the griddle to darken over time, possibly unevenly.
• Non-stick cooking sprays are not recommended, considering their high water content they have a tendency to burn on.

• Corn oil is not recommended due to their high sugar level. It will caramelize and burn on the surface making it very difficult to remove.

• After using the griddle, always remove the drip pan located below it. The drip pan needs to be cleaned after each use. Cooked off
grease will drain from the griddle through the drain tube and accumulate in the drip pan. Wash the pan in hot, soapy water. If grease is permitted to accumulate, a fire hazard could occur, since the griddle burners are located directly above the pan.

IMPORTANT: Never flood a hot griddle with cold water. This promotes griddle warping and can cause the griddle to crack if continued
over a period of time.

For heavy duty cleaning, Viking offers a Griddle Cleaning Kit (GCK). This fast and easy commercial grade cleaning system will clean your
griddle in a matter of minutes. To order, contact your local Viking dealer or order on the Viking Web Site at vikingrange.com –
Accessories – Cooking Accessories – Gas and Dual Fuel Accessories.
Char-Grill
Griddle/Simmer Plate

Viking Range Corporation
111 Front Street • Greenwood, Mississippi 38930 • 662-455-1200

quote:

Originally posted by Dr of BBQ

quote:

Originally posted by Russ Jackson
I just picked up a flat panini press. I cooked Hot Dogs on it as stated in this thread. Possibly the best Chicago Dog I have ever had. They cooked perfect...Russ Any suggestions on cleaning it?

I did some research on your question here is what I found.

My griddle is a lovely black from almost constant use. I rarely do a huge clean-up on it, preferring to use a bit of water on the still hot griddle and simply scrape off the accumulated crud. After almost five years, nothing, absolutely nothing sticks on ole faithful - much like a well-used and much-loved cast iron skillet. The local health dept. hasn't beaten down my door yet and until they do, I'll continue with my benign neglect. OK, I will admit to a very occasional spurt of cleanliness but try to resist these shortcomings by hiding the stone. Love it and use it frequently.

This is from Viking Stove Company

The griddle is NOT SS, it is a more like a "carbon steel skillet" and as such needs to have a seasoning on it or it will rust.

Food can stick to it, especially if the seasoning is not uniform and/or the griddle is used infrequently, so I tell folks that are on the fence about how much they'll use it to consider how often they currently do the sort of cooking best suited to this surface.

Viking sells a kit with some solvent type cleaner in it, for those how want to strip down their griddle an/or have a maid so they try to get everything shiny, but then you have to re-season all over again --
http://www.vikingrange.com/MEDIA_Cust... (last section of PDF is griddle care...)

First time use: Scrub griddle with mixture of one quart warm water and 1#8260;4 cup white vinegar, using blue Scotch-Brite pad. Dry thoroughly. Wash griddle with warm, soapy water. Rinse off and dry thoroughly.

Season griddle by thinly coating the surface with approximately 1#8260;2 to 1 teaspoon unsalted vegetable oil. Apply to entire griddle using a paper towel or clean cloth. Let oil sit on griddle for about one hour and then wipe down with a clean cloth to soak up any residual oil. The griddle is now ready to be used.

• It is not necessary to wash your griddle after every use. When light cooking is performed, simply wipe down the surface with a clean cloth or paper towel. The oils in the food in which was cooked on the surface will naturally season the griddle.

• After heavy cooking is done and the griddle is still warm, you can pour some room temperature club soda directly on the griddle. Using a metal spatula, pull oils and excess food towards the grease trap. Wipe entire surface with a paper towel. Follow up with the seasoning process.

• Keeping your griddle well seasoned will prevent your griddle from surface rust. If your griddle is not used for a period of time, it must be re-seasoned. Every time your griddle is washed, it must be re-seasoned.

• It is normal for the griddle to darken over time, possibly unevenly.
• Non-stick cooking sprays are not recommended, considering their high water content they have a tendency to burn on.

• Corn oil is not recommended due to their high sugar level. It will caramelize and burn on the surface making it very difficult to remove.

• After using the griddle, always remove the drip pan located below it. The drip pan needs to be cleaned after each use. Cooked off
grease will drain from the griddle through the drain tube and accumulate in the drip pan. Wash the pan in hot, soapy water. If grease is permitted to accumulate, a fire hazard could occur, since the griddle burners are located directly above the pan.

IMPORTANT: Never flood a hot griddle with cold water. This promotes griddle warping and can cause the griddle to crack if continued
over a period of time.

For heavy duty cleaning, Viking offers a Griddle Cleaning Kit (GCK). This fast and easy commercial grade cleaning system will clean your
griddle in a matter of minutes. To order, contact your local Viking dealer or order on the Viking Web Site at vikingrange.com –
Accessories – Cooking Accessories – Gas and Dual Fuel Accessories.
Char-Grill
Griddle/Simmer Plate

Viking Range Corporation
111 Front Street • Greenwood, Mississippi 38930 • 662-455-1200

Excellent article Thank You ....Russ

I was using water and non stick spray.
Guess I wont be doing that anymore.

I make my panni sandwiches very low tech: heat up my ridged cast iron grill pan, lay down the sandwich, top with a small heavy cast iron skillet, grill on first side until crusty and well marked, lift skillet, turn sandwich over, grill second side until done.

Of course, this is in my home kitchen, not a restaurant setting. ;o)

This combination makes a very good sandwich, colorful, "healthy" (the spinach dontcha know):
Parmesan Peppercorn mayonnaise, sliced provolone, sliced deli smoked turkey, a few spinach leaves and roasted red peppers strips (bottled). The mayo is simply good mayonnaise blended with some fresh grated parmesan cheese and a few grinds of fresh black pepper.

I've also made my own herb rolls to make panni sandwiches.