For x-mas, I received the wonderful panini pan that Mario Batali included in his new line of cookware that is available at a couple of different places. Sur la Table (my second favorite cookware store after Pryde's of Westport in KC, MO--don't miss this place if you are traveling through. I promise its worth the stop, but they're not open on Sunday so plan accordingly.) has the line in a warm orange (and espresso) that is perfect for Austin, while Crate and Barrel has it in a bright red. Being a Sooner, I probably should have got the red, but had requested the orange before I even knew they made red. Regardless, it's fantastic: a large, cast-iron pan that is enameled on the outside with those lovely little ridges on the interior that give panini their grilled look, it came with a heavy "lid" that fits down into the pan, squashing and cooking the sandwich from the top. Ingenious. I had to give it spin. I picked up some veggie ham slices, a nice Italian melting cheese, Old Farmhouse Chutney from Stonewall Kitchens and a large loaf of country French bread (slightly softer than a baguette). I brushed the bread with olive oil, assembled the ingredients and heated the pan. It will take some trial and error, but the main lesson I learned from experience number one is that the pan heats beautifully and cooks quickly, so watch those sandwiches! Mine turned out a little darker than desired, but other than that, they were great with a crispy exterior and melted cheese inside. I have some bbq seitan (All hail seitan!) that I think I'm going to try later this week. Next week, perhaps something with fig preserves or maybe mozzarella with basil and tomatoes...the possibilities are endless.
If you need ideas, both of these books look interesting:
Panini by Jo McAuley and Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill and Sandwich Maker by Laura Werlin.
Mangez!