Pressing the Panini

Mon, January 22nd of 2007

6:40 pm

isn’t he a beaut?

Over the holidays, I purchase a panini press, one of those sandwich makers with grooved metal plates. This one is from 3D, and it costs me just under P1,500. Sweet. For the more serious, there are pricier, fancier ones available from Krups and DeLonghi, starting from P6,000.

For me, the best food on earth aside from dessert is bread. If butter’s around too, then all the better. Bread and butter, butter and bread. Life is good. But a sandwich is even better. Breaking in my new toy requires some serious ingredients, so I pull out the smoked meats that Ricky (Morelos) has given me. I’ve talked about Ricky before on this website, describing him as the smoked meat god. He has an incredible touch with meat, smoking it for almost a day to coax out its beefy goodness. Ricky also makes his own barbeque sauce, a vermilion, peppery affair with just enough kick to make the sides of my mouth pucker. “Don’t forget the caramelized onions, Lori,” he reminds me.

pulled pork panino served with baby potatoes roasted in goose fat

When making a pulled pork sandwich, Ricky insists that it be made with caramelized onions. Essentially sliced onion rings that are allowed to cook slowly, the low, slow heat brings out the inherent sweetness of the vegetable. I add them to the pulled (shredded) pork that I’ve layered onto a panino (singular; panini: plural). Then, because I have some in the house, I layer some provolone cheese onto the meat along with several squirts of Ricky’s barbeque sauce. Onto the panini press it goes!

Now, I’m not a fan of crunchy sandwiches. I prefer a lot of my food soggy – gross, I know— and that includes french fries, pizza crusts, and yes, sandwiches. So my panino is pressed for just under three minutes, enough time to give it those attractive “striations.” While it heats, I’m tempted to press down on the upper plate. As the seconds pass however, I see that its weight bears down enough on the sandwich, successfully flattening it. (Now if only the same can be done to my stomach). Despite what I think to be an excessive amount of pulled pork, my panini press has ironed my sandwich flat. Well, it’s not called a press for nothing, no?

smoked roast beef panini

I move on to the smoked roast beef that Ricky has also given me. It’s a bit pale in the center so I give it a good pan-fry just to wake it up a bit. Then I layer slices of it onto a soft baguette (an oxymoron, I think), smear some horseradish mustard on as well as thick slices of rosy hydroponic tomatoes. After its time in the panini press, I serve it with a side of green salad and cherry tomatoes. I always try to get my greens in, you know. (wink)

Ricky Morelos (smoked meat god)
36 Times St.
West Triangle, Q.C.
374-2165 / 67

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15 Comments »

Ooooh fantastic Lori! I got one of these babies in my bridal shower and C and I are big fans We do everything from sandwiches to steaks…even fruit! And it’s the bomb for grilled veggies…

[Reply]

Comment by joey — January 22, 2007 @ 10:57 pm

Oh my….that looks so incredibly good! My mouth is watering!

I as actually looking for a panini press this weekend but didn’t get one. I may have to change my mind after seeing these photos.

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Comment by Kristen — January 23, 2007 @ 2:06 am

hi ms lori. do i need to use any oil for caramelized onion? thanks a bunch!

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Comment by Carina — January 23, 2007 @ 10:15 am

I LOVE paninis. But all I have is an old-fashioned cast-iron sandwich press! It does the job beautifully, however.

I can’t wait to try your recipe. Yum. Pork, onions and cheese. Yum.

[Reply]

Comment by Abby — January 23, 2007 @ 10:20 am

Your paninis look great! I’m feeling quite inspired to get a sandwich maker of my own … carb-free diets be damned. The caveat is that grilled sandwiches are only good right after making them (i.e. they can’t be made in the morning and packed for lunch).

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Comment by wysgal — January 23, 2007 @ 12:42 pm

my george foreman grill does it just as well.

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Comment by Timmy — January 23, 2007 @ 5:42 pm

Wysgal! A contact grill/panini press is a great investment, especially if you’re are on some kind of diet…you can grill chicken breasts, prawns, veggies, et al and these non-stick ones will use little or no oil I’m telling you, I am madly in love with mine!

[Reply]

Comment by joey — January 23, 2007 @ 6:42 pm

hi lori! i was just wondering if they serve the pulled pork sandwich anywhere? kasi the address you gave is just a house in times street right? we’ve been ogling the pictures for quite a while now and we really really want our meat! help!

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Comment by sophie — January 24, 2007 @ 12:53 am

hi lori, where can my mom buy that panini grill? i want my hubby to bring it back here to hk. thanks.

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Comment by ragamuffin girl — January 24, 2007 @ 10:47 am

Nice!! WE use the George Foreman grill as a substitute! Haha..

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Comment by canDIshhh — January 24, 2007 @ 11:21 am

Sophie- As far as I know, Ricky is the only person in Manila who serves up pulled pork. The address I’ve given is a house, so you should call first to place your order and then pick it up.

ragamuffin girl You can buy the panini press at any good appliance store like Anson and SM Automatic Center.

[Reply]

Comment by Lori — January 24, 2007 @ 1:57 pm

the george Foreman grills work very well for panini. Sometimes I put a small can of veggies on top of it after closing to give a bit more pressure.

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Comment by Anonymous — January 29, 2007 @ 8:12 am

where did you buy the panini maker ?

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