Favorite Tratorria Panini
Panini are sandwiches in Italy, served cold or hot. Although the term “panini sandwich” is used throughout the United States, the correct term is "panino," or “little bread,” with panini being the plural. The name comes from the little bread that is traditionally used for Italian sandwiches, a rustic loaf, usually a ciabiatta.
All over Italy panini are available in bars, trattorias and even on the Autostrade, Italy’s superhighway. Panini are available cold or hot, any hour of the day.
Although a panini grill will give you the characteristic grilled marks and quick cooking time, you can also use a heavy, cast-iron pan to cook your panini. Panini should not be overstuffed sandwiches. Concentrate on always using the freshest ingredients and top-quality meats and cheeses with sweet or savory fillings.
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In recent years, these pressed sandwiches have exploded in popularity. Applying pressure to the outside while you cook them creates a crispy exterior, and a warm, gooey interior.
Panini are sandwiches in Italy, served cold or hot. A good panino is made from the freshest ingredients and top-quality meats and cheeses with sweet or savory fillings.
For the past several years, street side cafes across the country have been serving up delicious grilled sandwiches called "panini" sandwiches. Panini sandwiches first became popular in Italy, where coffee cart vendors would grill sliced focaccia breads stuffed with Italian meats and cheese, fresh herbs, and fresh vegetables.
Panini sandwiches are a relatively new and very popular menu item at many American restaurants. Italian in origin, these grilled sandwiches are usually filled with meats and / or vegetables and cheeses, which are pressed tightly together, causing the ingredients to interact, which produces an intensely flavorful sandwich.
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