Hi, my name is Carson. I am a radio personality, also a gourmet cook and I'm here to bring couples together in the kitchen and also demystify things that you may have been afraid to try.
Today, we are making Italian Panini. I like to make sandwiches for my wife for lunch and for me at lunch. A lot of times when you go to the store, or you go to a deli, you are going to spend hours on the sandwich that you can easily make at home for a lot less.
Today, we are making Italian Paninis. I got a nice loaf of bread and I had had them slice it at the store today. Normally, when it comes to a big loaf or a brown bread like this, I don’t slice it, we just grab it by hand. But for Paninis, it is a whole new bull game. Bull, that’s a French word for bread.
We also need some fresh basil pesto, some fresh tomatoes and red onion, provolone cheese, proshute, and turkey, as well as fresh basil. Obviously, with the Panini, you're going to need a Panini press. I got this one online for about $35.00. They are very inexpensive. And I am going to tell you, I got in and a little boredom. I started doing Panini with everything because Panini has all the things that you want in good food. It has melty and grill marks. Everything tastes better when it is melty with cheese and with grill marks. And I was like Panini and everything. I use Panini and grilled cheese for my son.
Okay now, obviously, when you're cooking with the Panini press, safety first. It gets really hot, even the outer surface. So do not touch it. Do not let the kids around it. Do not stick your face in it or put your hand in it either, that would be bad form. I got my first basil pesto. I got my olive oil aerator because that is what I am going to do and use so it would not stick to the Panini. Perhaps and also give it some great flavor as well. So, what makes your Panini, gentlemen?
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