Panini: Fill ‘Em Up!

Sandwiches are one of my passions. Made right, they are as gratifying as the most elaborate meal. Among my favorite sandwiches are grilled panini--thin, crisp and delicious. Consider the following panini recipes, inspired by the sandwiches served at Chicago’s Corner Bakery.

Once you’ve got the panini formula down, almost any combination of fillings is possible. The bread is key. A large round classic peasant-style sourdough loaf is ideal. Otherwise, look for a crusty loaf with an irregular and porous texture. Soft, mushy bread won’t work. The full sandwich width is 8 by 4 inches. Slices should be a scant 3/8-inch thick. For smaller slices, make the necessary adjustments in filling.

The outsides of these grilled panini are brushed with oil, butter or mayonnaise so that they crisp on the grill. When using oil, be sure to heat it until hot so it will brush on thinly; this way you can use less.

Medium barbecue heat is best so that sandwiches heat through completely. But preheat the grill well so that the bread gets attractively grid-marked. As the panini cook, lightly press with a spatula to compact them.

Because it’s thin, the filling should be flavorful. Make sure that each thin layer of ingredients covers the entire bread surface. Lowfat cheese can be used, as well as grilled or oven-dried vegetables. Be sure that the cheese melts well and that the vegetables are dried out enough to keep the sandwich from becoming soggy.

PANINI CLUB

1 tablespoon low-fat mayonnaise

2 large slices crusty textured country sourdough bread, about 8x4-inches, 3/8-inch thick

4 to 5 thin slices white Cheddar cheese

4 to 5 thin slices smoked turkey

4 to 5 thin tomato slices, blotted dry with paper towels

2 strips bacon, cooked until crisp

Salt and freshly ground pepper

Spread mayonnaise on 1 side of both bread slices. Cover other side of 1 bread slice with half of cheese, piecing together as necessary to cover entire surface. Layer turkey over cheese and then top with tomato slices, again covering surface. Lightly season with salt and pepper. Top with remaining cheese, covering surface. Close sandwich with remaining bread slice, mayonnaise-side out. Gently press sandwich together.

Grill on medium barbecue grill until browned on both sides and well heated through, about 8 to 10 minutes total. Use spatula to gently press sandwich together as it cooks. Serve warm or at room temperature.

Makes 2 servings.

Each serving contains about:

242 calories; 587 mg sodium; 33 mg cholesterol; 11 grams fat; 21 grams carbohydrates; 13 grams protein; 0.17 gram fiber.

PANINI SALAMI

1 clove garlic, split

1 teaspoon hot olive oil (or 2 teaspoons melted butter)

2 large slices crusty textured country sourdough bread, about 8x4-inches, scant 3/8-inch thick

4 to 5 thin slices provolone cheese

4 to 5 thin slices hard salami

6 oven-dried plum tomato slices or sun-dried tomatoes in oil

Salt and freshly ground pepper

Rub cut garlic over 1 side of both bread slices. Brush 1 side of both bread slices with oil or butter. Cover other side of 1 slice with half of cheese, piecing together as necessary to cover entire surface. Layer salami over cheese and then top with tomato slices, again covering surface. Lightly season with salt and pepper. Top with remaining cheese, covering surface. Close sandwich with remaining bread slice, oiled-side out. Gently press sandwich together.

Grill on medium barbecue grill until browned on both sides and well heated through, about 8 to 10 minutes total. Use spatula to gently press sandwich together as it cooks. Serve warm or at room temperature.

Makes 2 servings.

Each serving contains about:

264 calories; 919 mg sodium; 32 mg cholesterol; 14 grams fat; 24 grams carbohydrates; 11 grams protein; 0.10 gram fiber.

* Note: To oven-dry plum tomato slices, arrange tomato slices in single layer over parchment paper-lined baking sheet. Lightly season with salt and pepper. Bake in 200-degree oven for 1 1/2 to 2 hours, turning midway, until little excess moisture remains. They can be refrigerated up to 3 days, wrapped in foil.

PANINI PASTRAMI

1 teaspoon hot oil

2 large slices crusty textured country sourdough bread, about 8x4-inches, scant 3/8-inch thick

2 tablespoons low-fat mayonnaise mixed with 3/4 teaspoon white horseradish

4 to 5 thin slices Swiss cheese

4 to 5 thin slices pastrami

2/3 cup sauerkraut, rinsed, blotted dry with paper towels

Salt and freshly ground pepper

Lightly brush oil on 1 side of both bread slices. Spread horseradish mayonnaise on other side of both slices. Cover mayonnaise side of 1 bread slice with half of cheese, piecing together as necessary to cover entire surface. Layer pastrami over cheese and then spread sauerkraut in 1 layer, again covering surface. Lightly season with salt and pepper. Top with remaining cheese, covering surface. Close sandwich with remaining bread slice, oiled-side out. Gently press sandwich together.

Grill on medium barbecue grill until browned on both sides and well heated through, about 8 to 10 minutes total. Use spatula to gently press sandwich together as it cooks. Serve warm or at room temperature.

Makes 2 servings.

Each serving contains about:

290 calories; 1,158 mg sodium; 27 mg cholesterol; 16 grams fat; 25 grams carbohydrates; 10 grams protein; 0.92 gram fiber.