Monthly Archives: April 2010

Panini! slash UNO Panini Grill Review

I have been anxiously awaiting the deflowering of my panini press virginity and finally tonight, I unwrapped the present my gracious grandparents decided would be helpful in the kitchen, and tried it out. Rachel Ray says that this kind of gadget isn’t necessary. All you need is a foil wrapped brick and a cast iron skillet, she says. Well I don’t have either and I also don’t have a grill at the moment which the press can be as well. Sometime a few months ago, I friend bought me my first panini and therein started a love affair. (With the sandwich). I tried to duplicate that one tonight and it worked out pretty well I think for my first shot.

The only complaint that I have about the UNO Panini Grill is that lifting the top up can be tricky (at least on mine) because it gets stuck on something attached to the bottom. This resulted in a clear demonstration of my stupidity as I just reached down and tried to un-hook it, which obviously ended in my finger getting scorched. Oh well, that seems to be a frequent mistake for me…touching pans and pots that I know have just come directly off of intense heat. It might just be a glitch in my grill specifically, or a glitch in my ability to use the seemingly simple sandwich searer, but either way, it resulted in a blister. I am really excited however to use it in more creative ways since the Panini I made tonight was simple but really delicious. I think it has great potential for amazing pressed bagels and pretzel sandwiches and fake smores and other hot culinary sensations. I wrote up the way I made my panini. It’s pretty standard and it’s also inspired from Kofenya. So thanks Kofenya.

  • One loaf Ciabatta bread
  • Pesto (recipe below)
  • Smoked Mozzarella
  • Shaved Turkey
  • Sun-dried Tomatoes

Pesto

  • Lots of fresh basil
  • Olive Oil
  • Lemon Juice
  • Garlic
  • Pine Nuts
  • Parmesan Cheese

Pesto is really easy to make and there are thousands of recipes online. Basically you just combine a large “bunch” of basil with the juice from half a lemon, about a tablespoon of chopped garlic, a fourth cup of roasted pine nuts (just put the nuts in a pan and heat them on high heat for a minute or so), and a fourth cup of Parmesan cheese. While this is all processing in a processor, just drizzle in olive oil until its the consistency of Pesto.

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