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Salt the tomato slices to taste, if desired.
Brush one side of each sourdough slice with balsamic vinegar. Layer one balsamic brushed side slice of bread with two slices of mozzarella cheese, tomato slices, basil leaves, then the remaining slices of mozzarella cheese and top with remaining balsamic vinegar brushed side down on remaining slice of bread.
Heat oil in a skillet and then place the sandwich in the skillet, turn over with a spatula so both sides are coated with olive oil. Weigh down with spatula or a heavy item such as a foil coated brick or a heavy skillet and cook until bread is toasted and golden, about 3 minutes, then flip sandwich, top again with heavy item and cook second side until toasted and golden, about 2 minutes.
By Ann from Richland, WA
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My panini's are singularly unimpressive. Any suggestions? I have a 1200 watt panini maker and have decided to use the bacon press in a frying pan as the former takes a long time to cook. No improvement in taste. Is the whole secret drenching the bread in butter?
I have a Panini grill and love making sandwiches w/ it. I use all different kinds of deli meats and like to use red onions, very thinly sliced, and sliced banana peppers. I use a hearty bread but I have never put any butter on mine. My current favorite is as follows:
Hearty Rye bread, spread on Mayo, hearty mustard, Turkey Pastrami, Smoked Ham, and Turkey, w/ Monterey Cheese and red onions, and Banana peppers. A few sun dried tomatoes and fresh basil are always a nice touch too. Happy grilling.