Summer

Why a Panini Press is the Best Tool for Indoor Grilling

May  9, 2017

When I read that Patricia Wells counts a panini maker among her essential pieces of kitchen equipment, I was floored. Praise for a fanciful kitchen accessory coming from the chef whose brilliance lies in her simple preparations of ingredients like lentils, potatoes, zucchini, and asparagus?

But of course the panini press is no one-trick pony for Patricia. Instead, it's "a super user-friendly and versatile kitchen tool" that she employs to replicate the texture, look, and flavor of grilled foods—without the trouble of lighting a grill or cleaning it up.

Who's to say this wasn't grilled? Photo by James Ransom
I adore the panini [press] for all kinds of grilling tasks, from toast to vegetables, so much so that I no longer own a traditional toaster.
Patricia Wells

Patricia uses it for grilling bread, vegetables (she recommends asparagus and eggplant, but we also had success with onions, ramps, and zucchini), and, yes, sandwiches. The machine adds "that hint of charcoal or perfectly toasted crust without all the fuss of an outdoor or stovetop grill, and without the extra fat."

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Her other trick is to sandwich the grilled food between parchment paper for extremely easy cleanup. She puts a sheet of parchment on the press, lays down the food, and then covers it with a second piece of parchment.

Of course, there are caveats: You're not going to get the smoky intensity that comes from grilling over charcoal, and Patricia hasn't had much success using the press for meat, poultry, or fish. You also want to be sure to keep your vegetable slabs rather thick (at least 1/4- to 1/2-inch), as they'll be squashed under the weight of the press; it's hard to achieve beautiful grill marks on thin slices, which will are more likely to melt and disintegrate. And while Patricia doesn't mention oiling the vegetables before she cooks them, a bit of fat will help the vegetables become browner and lusher.

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Top Comment:
“I use the panini grill for chicken and pork loin with great success. I use skinless chunks of chicken breasts and they cook in 4 minutes flat. Both retain their moisture. It's great for me as I am not wanting to go to a great deal of fuss and bother making meals as I live on my own.”
— Gwen
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If you don't have a panini press, get one you can use the same method (parchment paper and all) with a stovetop grill pan, pressing the food into the hot surface with a heavy skillet.


Patricia's Pointers

For more of Patricia Wells' best techniques and recipes, click on the photos below. (Can you tell we're big fans?)

What's your favorite way to "grill" indoors? Tell us in the comments below!

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Any Night Grilling is your guide to becoming a charcoal champion (or getting in your grill-pan groove), any night of the week. With over 60 ways to fire up dinner—no long marinades or low-and-slow cook times in sight—this book is your go-to for freshly grilled meals in a flash.

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6 Comments

Denise N. May 14, 2017
Do you think a waffle iron would work?
 
Phyllis G. May 9, 2017
love the parchment idea! omg!
 
Author Comment
Sarah J. May 9, 2017
A game-changer!!
 
Gwen May 9, 2017
I use the panini grill for chicken and pork loin with great success. I use skinless chunks of chicken breasts and they cook in 4 minutes flat. Both retain their moisture. It's great for me as I am not wanting to go to a great deal of fuss and bother making meals as I live on my own.
 
Jacqueline May 9, 2017
I've thought Patricia Wells a savant in the kitchen for years and this is just another reason why. I love common sense applications to life in general but definitely in the kitchen. My favorite summer go to dish of Ms. Wells' is zucchini carpaccio....it was my first foray into pistachio oil and I've never turned back. Never a panini fan, I guess I may finally be adding one to my kitchen and ditching my sad old toaster.
 
Author Comment
Sarah J. May 14, 2017
She's definitely a trail blazer!