Once again, my name is Carson. I am a radio personality and also a gourmet cook. Today, we’re making Italian Paninis, take your lunch up a notch. I've got a nice little Hamilton Beach Panini Presto that I bought online for like 35 bucks. They're very inexpensive and they make you look like, you know, a professional deli chief.
I am going to wait till heated up. And I am going to take a couple of nice pieces of bread here. I will take my olive oil aerator. And I am going to pop it up a little bit. Then I am going to spray, what's going to be on the bottom on my Panini. There, okay? You can hear its hot.
Next, I'm going to take a couple of slices of tomato. I'm going to take a cup of slices of this beautiful basil. Basil is wonderful. Just as a leaf. Almost like a lettuce on the sandwiches, absolutely terrific as a terrific flavor. Cut this nice turkey. I am going to add and use as much as turkey as we want, a cup of slices of turkey. Add it fairly then slice it. I'm going to take a nice piece of proshute, this is beautiful stuff. It's going to add a terrific flavor. I'm also going to take some of this beautiful basil pesto and I'm going to put it on the inside and use as much you like. You can make your own. You can buy it. I bought this at the store today, but I did not know that it is going to be terrific.
I'm going to put a red onion on and use as much red onion as you like. I'm going to put them on first and then I am going to add my Provolone cheese because I want the Provolone to melt over the onion and hold it in place.
Finally, I'm going to take my Panini bread with my Pesto, put it right there, take my olive oil aerator, we will spray a little bit on this top piece. Now, we are ready to press the Panini. It is a good sound. All right, so with the Panini press, you can leave it in about five minutes or so. Make it as crispy as you would like it. You don’t want to overcook it obviously, but you do want your bread to be toasted and not soggy. You don’t need to press on it either. All you’ll do is press the moisture out and make the cheese spill all over the place.
The Panini presto is weighted, so it’ll just do on its own. I do not know if you could hear this. That is a Panini when it is almost done and it smells incredible. And this is so simple guys. And yet it's going to make you look like you would do really expensive sandwich shop.
Yeah, the Panini is done. It's nice and crisp. Just give a spatula. You obviously can serve it on a plate. I'm going take this to my wife for lunch today. And what I want to do is I'm going to put in a container that it can breathe. You don’t want to wrap this with aluminum foil. You don’t want to put in a plastic bag because the moisture coming off of this is evaporating will just make it soggy. You want to keep it crisp, so put it in a large Tupperware container, let it cool down a little bit then seal it then you can microwave it quickly at work.
Obviously, I plated the Panini with some nice fettuccine which always goes very well. You might try dipping this with a little marinara if you want a little more flavor. Otherwise, absolutely terrific. Just like this.
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