Panini Cheese Hinge, Internacional


My panini pan is way in the back of a cabinet, so I don’t often think to get it out to preheat on the stove for the ten minutes this takes, but when I do . . . oh, my – what deliciousness!

The picture above looks pretty plain, but hiding inside that beautifully grilled bun is a trio of international cheeses: Swiss, Mexican Hot Pepper, and Provolone. I grilled the buns and cheeses on part of the grill, and browned up the roasted chicken breast on the other part. This gave the chicken a bit of a flavor boost, rather than just plain, cold chicken inside the cheese. I could have maybe marinated the pieces in a little something first, but I didn’t think of that until just now.

This time, instead of just toasting the panini on a dry grill, and since I had just made a new batch of ghee last night, I tried brushing a bit of the ghee on the panini grill before putting the buns on there. I turned the buns over right away, so that some of the ghee would be on the top part of the grill, and that turned out to have been a good thing.

Once the cheese was melted and incredibly gooey, I put the sandwiches out onto plates as you see above, with plenty of choices of things to add. Note that we used both of the new-found pestos – tomato and basil.

The picture below shows what it looked like after I started making a mess with it. This had to have been one of THE most delicious sandwiches we have ever enjoyed.

Note the “cheese hinge” between the two pieces of the bun! ;->



About judilyn

RV'er, foody, caregiver, knowledge seeker
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11 Responses to Panini Cheese Hinge, Internacional

  1. Bev says:

    Good thing for you that I had just finished eating a naan pizza when I read this blog post, or I would be on my way over there right now!


    • judilyn says:

      Gotta be quick; they were gone in a flash! Could be done in a Happy Call, too! Get yours out! ;-> How did you do the naan pizza?


      • Bev says:

        In the oven. I brushed a thin layer of olive oil on a baking pan and sprinkled it with fresh ground pepper. The two naan (naans?) went on top of that. Another light brushing of olive oil on top of the naan followed by some seasonings (pinch of Vege-Sal, Herbes de Provence, and oregano). Then three kinds of cheese: Muenster, Parmesan, and sharp cheddar. On top of the cheese, some chopped onion and Mezzetta roasted red peppers. Another very light sprinkle of shredded cheddar and fresh ground pepper. About 12-14 minutes in the oven at 400 degrees. While they were in the oven, I microwaved three slices of vegetarian bacon until crisp. I crumbled the bacon on top of the naan pizzas when they came out of the oven. Delicious!


  2. LFFL says:

    I love your cheese hinge! All those cheese you loaded on there make me swoon. I love using my Panini maker when I get the chance. Those toasty grill marks make the food that much better.


  3. gypsy97 says:

    My goodness, it is absolutely exquisite! Have you a background as a chef? If not, you certainly should have. I like the way you think outside the box and aren’t afraid to try anything.


    • judilyn says:

      My mother started me cooking as soon as I could reach the counter in the kitchen. I have loved it ever since, and nutrition is VERY important to me. We are certain that this is, at least in part, keeping Gary alive. Cooking is fun and useful; a great creative outlet that is edible! ;-> I rarely make anything that we don’t love, and I can’t remember ever making anything so horrible that it had to be tossed, although I can’t say for sure that this hasn’t happened somewhere along the way. If you like the foods that you have on hand, almost any combination will be tasty. I don’t think I would like to cook as a profession, though.


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