In my previous article I gave advice on how to choose and use your panini maker. This time let’s explore the endless possibilities of panini construction starting with the bread or I like to refer to as the foundation then we will move on to the many ingredients from meats, cheeses, vegetables, fruits and spread. There are no rules just construct what you like and press on…

When you’re creating your own panini recipes, there’s one important guideline to keep in mind: a good sandwich incorporates a variety of textures, from crusty bread to creamy melted cheese, and from tender sliced meat to crisp, crunchy fruits and veggies.

Breads
In my opinion, the bread is the most important ingredient when it comes to panini — it is, after all, the foundation on which the sandwich is built. And your bread options are limitless: you can use any freshly baked bread of your choice. In my recipes, I use many different types of bread, each with its own personality.

For my first homemade panini, I used the presliced, packaged wheat bread found in the grocery store. This type of bread is very soft, so if you press down on the top plate of your panini maker, you end up with a panini you can practically slide under a door. Ciabatta, the bread traditionally used for panini recipes, is a much denser, harder bread. Recipes often tell you to slice off the domed top of the ciabatta roll; my way of thinking is, make it the way you like it or the way the person eating it likes it. Focaccia, another dense bread, often comes in wonderful flavors that can be used to augment or complement the ingredients inside. Try focaccia flavored with olives, sun-dried tomatoes, flavorful cheese and fragrant herbs. Submarine, hoagie and French rolls will house a large amount of ingredients. If you use a softer bread, such as buttery croissants, be careful not to press hard, or you will have croissant pancakes! Each of my recipes specifies a bread to use, but these are not set in stone. In almost every case, different types of bread will work well. Experiment to find the combinations you like best.

Cheeses
Just about any cheese will work in a panini recipe — soft, hard, semi-hard, you name it. The cheese can be sliced, shredded, grated, crumbled or spread, depending on the type of cheese you use and how much you want it to melt while it is grilling. Just keep an eye on it to make sure it doesn’t melt right out of its crusty foundation onto the grill! You can use a single type of cheese, or a mix of two or more cheeses for a delightful combination of flavours.

Meats and Fish
When you’re thinking of meats to put in your sandwiches, the first thing that comes to mind is probably sliced deli meats or canned fish. And these, of course, are wonderful for their ease of preparation and flavor. But you can also make fabulous panini from meats and fish you’ve grilled or roasted yourself, or from leftovers. When making panini I tested with a wide array of meats and meat alternatives: beef, poultry, pork, specialty meats, fish, seafood, beans and tofu with excellent results in each category.

Fruits and Veggies
The crunch of fresh cucumber, the juiciness of a summer heirloom tomato, the sweet bite of red onion, the heat of jalapeño peppers, the unique texture of alfalfa sprouts — all lend amazing dimension and flavor to panini. You’re probably used to putting sliced veggies in your sandwiches, but don’t forget about fruit! Ripe, juicy pears paired with creamy gorgonzola and crisp apples paired with smoked chicken and cheddar cheese.

Condiments
There are so many options when it comes to condiments for panini recipes. Mayonnaise, mustard and ketchup leap immediately to mind, but also try using jam, flavored cream cheese, salad dressing, marinara sauce, salsa or pesto. For convenience, you can use store-bought spreads or using your favorite recipes. As with all other areas of panini-making, experiment with condiments, using them individually and in combination, and learn what truly delights your taste buds.

Lighten up!
I make it a rule to work out at least 5 to 6 times a week, and I insist on making healthy food choices for myself and my family. Whenever I can, I use lower-fat and reduced-calorie options, such as low-fat mayonnaise and salad dressings, reduced-fat cheeses and lean meats. I also like to double up on veggies, focusing on those that possess a deep, rich color, such as spinach, carrots and beets. I adore every recipe in this book, and I know with a bit of tweaking I can lighten up any recipe!

Tiffany Collins is a nationally recognized culinary professional and currently serves as culinary spokesperson for the Texas Beef Council. Tiffany has taken culinary information and messages directly to consumers, specializing in food, entertaininment and fitness. She has captivated audiences at home shows and has made numerous national media appearances, including Good Morning America, HGTV, Home Shopping Network and E! Entertainment Television. Her new cookbook, 200 Best Panini Recipes, is dedicated to transforming the humble sandwich into something spectacular.

Buy her book today at www.amazon.com