We've teamed up with Boar's Head to give you the inside scoop on making the best griddled sandwiches at home. Psst: It all starts with using top-notch ingredients, like their FireSmith™ Flame Grilled Chicken Breast.
There’s nothing quite like taking a bite out of a perfectly griddled, fully loaded sandwich. With endless flavor combinations to fit every preference and, of course, the crunch factor that comes from the toasty bread, it’s no wonder these sandwiches are so popular. But, like many cooking methods, making griddled sandos at home can have its pitfalls—that’s where we come in. From starting with solid ingredients (like the new FireSmith™ Flame Grilled Chicken Breast from our friends at Boar’s Head) to getting a gorgeous golden brown crust to preventing soggy sandwiches, here are five tips and tricks to make your sandwich sing.
1. Experiment With Flavor Combos
The flavor combo possibilities for griddled sandwiches are truly endless. There are classics like the Chicken Pesto Panini, made with Boar’s Head FireSmith™ Flame Grilled Chicken Breast, herby pesto, fresh mozzarella, peppery arugula, and sun-dried tomatoes. And of course, other tried-and-true combos like the grilled turkey club and Cuban sandwich. For more out-of-the-box ideas, we love the Prosciutto, Nectarine & Fontina Panini, Caramelized Kimchi Patty Melt, and Spanakopita Grilled Cheese. If you’re looking to journey to the sweeter side of sandwiches, we recommend a griddled banana, hazelnut spread, and bacon sandwich (thank you, Elvis).
2. Layer Up
Once you’ve got your flavor profile picked out, the key to a good griddled sandwich is all in how you layer it. Start with your condiments of choice, like traditional mayo and deli-style mustard, or experiment with other sauces like pesto, toum, or romesco to bring your sandwich to the next level. If you’re adding cheese, make sure to choose something melty, like Boar’s Head American, cheddar, fontina, Swiss, or Monterey Jack. (While we love Gouda and Manchego, they just don’t melt in the same way.) For juicier ingredients—like tomato slices, roasted peppers, artichoke hearts, and olives—make sure to put them in the middle of the sandwich to prevent them from touching the bread. While we love adding greens to a sandwich, make sure to save them for after the griddle as they’ll wither and brown under the heat.
3. Be Choosy When it Comes to Bread
Not all bread is created equally, at least when it comes to griddled sandwiches. Since your sandwich will be taking the heat (literally), you’ll want to choose a sturdier bread. Ciabatta is a great go-to, but we also love focaccia, a French baguette, sourdough, and even challah. Steer clear of a white sandwich loaf or pita as the bread will fall apart under pressure. You’ll also want to consider how the flavor of the bread will impact your sandwich. If the sandwich is fully loaded, a plainer bread instead of, say, an olive-studded loaf might be your best bet to let the flavors really shine through. Pro tip: Brush a small amount of olive oil or butter on the outside of the bread to get an even, golden brown crust once it’s time to griddle.
4. Find the Right Tool for the Job
There are a few options when it comes to griddling gear. The most obvious choice is a panini press, which heats quickly and requires little clean up. That said, how many people actually own a panini press? If the prospect of adding yet another appliance to the counter sounds daunting, don’t worry—there are other ways to get a toasted, melty sandwich in minutes. Place the sandwich in a cast-iron or stainless steel pan and set a weight on top of it. (A weight could be anything from a sandwich press to another heavy pan that can nest inside the larger one.) If you’re looking for those signature griddled markings, try a cast-iron grill pan.
5. Don’t Rush It
Like most things in life, patience is a virtue when it comes to nailing the perfect panini. Let your vessel of choice get moderately heated before adding the sandwich. If the press or pan is too hot, the outside will burn. Instead, let the sandwich slowly heat on both sides so that the cheese melts, the inside fillings get warmed through, and the bread becomes golden brown.
Our friends at Boar's Head have been producing high-quality meats, cheeses, condiments, and more for over 115 years. As master craftsmen in their industry, Boar's Head uses time-honored recipes as well as innovative takes on classics, like their new FireSmith™ Flame Grilled Chicken Breast. Ready to get cooking? Find Boar's Head near you by visiting their site.
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Written by: Alexis deBoschnek
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2 Comments
Consider using mayonnaise for the outside instead of butter - mayonnaise won't scorch as easily as butter, and can be spread even more thinly.
Pickled red onions or pickled shallots (especially well suited to grilled cheese - a Nancy Silverton inspiration, see, "Nancy Silverton's Sandwich Book / Thursday Nights at Campanile") and
Fresh herbs that have been crisped in hot oil for 2 - 3 seconds (easily done by cranking up the heat, adding a bit more oil, after quickly sautéing shallots, also a nice addition to any sandwich - or just crisp up the herbs, as it's well worth the trouble), see, https://food52.com/recipes/87877-turkey-or-chicken-saltimbocca-sandwiches Along those lines, crispy oregano improves any sandwich made with tomatoes and feta, or with just about any grilled vegetable. ;o)
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