The trick is to smoke the meat and not make the meat smoke
Date:July 15, 2007 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Italian bread, ham, salami, cheese, onions, garlic, EVOO, salt, pepper & cilantro
EVOO goes on both sides of the bread, plus salt & pepper
Ham, salami & diced onion on the bottom, cilantro on top.
Last but not least cheese.
The sandwiches are placed in the panini holders...
...and it’s out to the grill for 10 minutes per side.
The grate temperature was just about perfect
The bread was toasted & the innards melted at the same time
NOTE: USE LANDSCAPE MODE ON YOUR MOBILE DEVICE TO BEST VIEW THIS PAGE.
I just picked up a a couple Steven Raichlen’s Panani holders and a great panini recipe book. It had so many great recipes in it, I couldn’t make up my mind. I was so eager to try a panini I just decided to wing it. I through some things I liked: ham, salami, cheese, EVOO, mustard, plus fresh garlic, onion and cilantro. These were assembled into a sandwich which went into my new panini holders. The sandwiches were grilled for 10 minutes a side under medium heat and they came out just right. I can’t wait to see what I’ll turn out using a real recipe