Panini (sandwich)

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"Panino" redirects here. For one of the inhabited localities in Russia, see Panino (inhabited locality). For other uses of Panini, see Panini.
Italiano sandwich 01.jpg
A typical panino with salame, mortadella, tomatoes and lettuce.
Alternative names Panini, panino imbottito
Type Sandwich
Place of origin Italy
Serving temperature Warm or room temperature
Main ingredients Bread (not sliced bread), filling (salami, ham, cheese, mortadella)
Cookbook: Panino  Media: Panino
A tri-tip panini with salad

In many English-speaking countries, a panino (Italian pronunciation: [paˈniːno], from Italian, meaning "small bread, bread roll") is a grilled sandwich made from bread other than sliced bread.

Examples of bread types used for panini are baguette, ciabatta, and michetta. The bread is cut horizontally and filled with deli ingredients such as cheese, ham, mortadella, salami, or other food, and often served warm after having been pressed by a warming grill.


In Italian the noun panino (Italian: [pa'ni:no]; plural panini) is a diminutive of pane ("bread") and literally refers to a bread roll. Panino imbottito ("stuffed panino") refers to a sandwich, but the word panino is also often used alone to indicate a sandwich in general. Similar to panino is tramezzino, a triangular or square sandwich made up of two slices of soft white bread with the crusts removed.


Although the first U.S. reference to panini dates to 1956, and a precursor appeared in a 16th-century Italian cookbook, the sandwiches became trendy in Milanese bars, called paninoteche, in the 1970s and 1980s. Trendy U.S. restaurants, particularly in New York, began selling panini, whose popularity then spread to other U.S. cities, each producing distinctive variations of it.[1]

Panini sandwich grills[edit]

Panini Grill
Classification Cooking Equipment
Industry Various
Application Cooking
Fuel source Electric

A panini press or grill is a type of contact grill designed specifically for heating sandwiches, meat products, vegetables, or specialty menu items. Almost exclusively powered by electric elements, it comprises a heated bottom plate that is fixed, with a heated top plate that closes on, and comes in contact with the food. The function of the Panini grill is to heat food to an appropriate internal temperature with desirable external characteristics (i.e. food safe, melted cheese, crisp finish, grill marks).[2]

Designed for countertop use, these appliances meet the operational need for fast, consistent production of a la carte or small batch cooked products. Commercial Panini grills are a system of three main characteristics: (1) Platen Geometry and Material (2) Electrical Power, and (3) Hinge Mechanism and Contact. The various combinations of these individual aspects affect the performance of the grill. Performance is defined by such aspects as cooking time, finish of the cooked product, ease of operation & maintenance, and durability.[3][better source needed]

Platen geometry, material and finish[edit]

The most important consideration is what the finished food product needs to look like – with grill marks or without. As noted above, distinct grill marks are the hallmark of true panini sandwiches and add aesthetic appeal to meats and other foods. Platens may be available with grooves on both sides, flat on both sides, or with a flat bottom and grooved top. Typical sizes for commercial applications are 14 in (356 mm) square, or double-sized units approximately 28 in (711 mm) wide and 14 in (356 mm) deep with a single bottom platen and [2]

Platen material is the next most important consideration for an operator, with three common choices: cast iron, cast aluminum, and polished aluminum with a non-stick coating.[4]

Cast iron has the highest heat capacity and the greatest mass, and therefore has better heat retention for cooking products that demand a greater heat load, including meats, proteins and frozen products. This material also has three times the weight of an equivalent aluminum platen, which can be useful if it is desirable to ‘press’ the product firmly.[citation needed] A Cuban sandwich is one food product where this is desirable.[citation needed]

Aluminum has the highest heat transfer rate – nearly five times that of cast iron. As a result, the surface temperatures of an aluminum platen will be more consistent, and recovery from load can be more rapid, depending on the type of thermostat controls and the wattage rating of the heating elements. Because aluminum is much lighter than iron, the top platen is not as heavy and will not tend to "press" the product, which is a desirable characteristic for more delicate products like tortillas, quesadillas, burritos, wraps and grilled sandwiches like the Melt and Reuben.[5]

Non-stick coatings such as Teflon are also available for some panini grill platens. These coatings are typically applied to aluminum surfaces for optimal adhesion and durability, and facilitate kitchen cleaning operations. Extra care must be taken to prevent damage to such surfaces, which can be scraped, abraded and flake off if not cleaned properly and consistently.

Electrical power[edit]

Countertop panini grills are most often rated for 120-Volt (common to most homes and businesses in North America), 208-Volt and 240-Volt service. Power is measured in watts (or kilowatts), and is directly related to the applicable voltage and the current draw. Power, in watts, is the product of voltage (in volts) and current (in amperes), so a unit operating at 120 volts and 15 amperes draws 120 x 15 = 1800 watts of power. This can be important in determining operational needs if other factors are equal, as well as the size and rating of wiring and circuit breakers.[6]

Panini grills with aluminum platens often do not require as much power as a cast iron unit with the same geometry.[citation needed] Because of the its high heat-transfer rate, high power draw in an aluminum plate could result in excess temperatures that burn the exterior of a food product before the interior has been heated to the desired temperature. Higher power ratings for the heavier cast iron platens are required due to their greater mass and heat capacity.[citation needed]

Hinge mechanism and contact[edit]

The type of hinge mechanism and the manner by which the top platen contacts the food product is one of the most important characteristics of a Panini grill, though it is often overlooked. The hinge on a Panini must be large enough to accommodate thick bread and tall sandwiches, as well as flat buns and thin cooked products. The hinge mechanism is a common failure point where components tend to degrade and loosen over time.[citation needed] The hinge and platen construction also dictate the manner in which the platen contacts the food – either flat, or at an angle.[citation needed] Both of these factors change operating characteristics and cooking quality of the appliance.

A "floating head" design allows platen heads to self-level when in contact with the food, which reduces the tendency to displace sandwich contents, and generally improves heated contact between top and bottom platens. Level of the top platen will be affected by the food products, and if uneven by geometry or placement, the top platen may still contact at an angle.[7]

Other hinge and platen mechanisms optimize food product contact with a modified lift mechanism that maintains parallelism between the top and bottom platens over a prescribed distance, and then inclining at an angle similar to those of typical designs. This technique ensures consistent contact over the entire surface, and tends to be more durable than other designs due to reduced mechanical stress. Typically used in high-volume applications where these characteristics are important, and offset the increased cost of the construction.[8]

In popular culture[edit]

  • In Rectify S2E4 ("Donald the Normal"), Daniel Holden, recently released after having served 20 years in prison, encounters his first panini bread sandwich while lunching with women he's just met at a museum in Atlanta. He is pleasantly surprised and remarks how good the "unusual bread is, and when his table mate says she is over "panini bread", he remarks that the "palini bread" is unusually fresh.[9]

See also[edit]


  1. ^ Zeldes, Leah A. (October 28, 2009). "Eat this! Panini, Italy's answer to grilled cheese". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc. Retrieved October 30, 2009. 
  2. ^ a b "What is a Panini Press". Retrieved 2014-04-09. 
  3. ^ "What is a Panini Grill". Retrieved 2014-04-09. 
  4. ^ "10 Best-Rated Electric Panini Press & Grill Makers: Review 2013/2014". Retrieved 2014-04-13. 
  5. ^ "Panini Grill". Retrieved 2014-04-14. 
  6. ^ "About Panini Grills". Retrieved 2014-04-13. 
  7. ^ "Double-Sided Cooker Gallery". Food Equipment Reports. 2010-04-01. Retrieved 2014-04-18. 
  8. ^ "Star Mfg. Pro-Lift Hinge". Objex Design. 2008. Retrieved 2014-04-21. 
  9. ^ "Rectify S2E4: Donald the Normal". Netflix. 


  • Katsigris, Costas & Thomas, Chris (2008). Design and Equipment for Restaurants and Foodservice: A Management View (Third ed.). John Wiley & Sons, Inc. ISBN 978-0-470-44082-7. 
  • Strahs, Kathy (2013). The Ultimate Panini Press Cookbook: More Than 200 Perfect-Every-Time Recipes for Making Panini – and Lots of Other Things – on Your Panini Press or Other Countertop Grill. Harvard Common Press. ISBN 978-1-55832-792-4. 
  • Tripodi, Anthony Tripodi (2011). The Everything Panini Press Cookbook. Adams Media.