Panini

Yes, absolutely. Heat a cast-iron skillet over medium heat, place the sandwich in it, then weigh it down with another heavy skillet or a bacon press on top. Cook for 2–3 minutes per side until the bread is golden and the cheese is melted. The pressure of the weight accomplishes the same flattening and heat distribution as a press.

The Italian classics are prosciutto and mozzarella (as here), caprese (tomato, mozzarella, basil), or mortadella and fontina. In Italy, panini are typically made with a single filling or a few carefully chosen items—avoid overstuffing, which prevents even cooking and makes the bread tear.

Overfilling the sandwich or failing to pat fillings dry (especially tomatoes or peppers), which causes the bread to become soggy and fall apart. Use thin slices, keep fillings light, and always pat vegetables dry.

You can assemble the sandwich up to 1 hour before cooking and refrigerate it, covered. Remove from the refrigerator 10 minutes before cooking so the cheese is not ice-cold, which will extend cooking time and may dry the bread.

Ciabatta is traditional and ideal: it has a sturdy crust and open crumb that toasts beautifully. Focaccia also works very well. Avoid dense sandwich bread, which will become hard and tough. Bread should be fresh but not warm; day-old is perfect.

Panini are best eaten fresh, but leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes until warmed through, or briefly in a skillet over medium heat with a weight on top for 1–2 minutes per side. Do not microwave, which makes the bread rubbery.