|Alternative names||Panini sandwich, panino, panino imbottito|
|Place of origin||Italy|
|Serving temperature||Warm or room temperature|
|Main ingredients||Bread (not sliced bread), filling (salami, ham, cheese, mortadella)|
In many English-speaking countries, a panini or panino (from the Italian panini [paˈniːni], meaning "small bread, bread rolls") 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.
Panini is a word of Italian origin. In Italian the noun panino (Italian: [pa'niːno]; plural panini) is a diminutive of pane ("bread") and 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 began selling panini, with distinctive variations appearing in various cities.
During the 1980s, the term paninaro arose in Italy to denote a member of a youth culture represented by patrons of sandwich bars such as Milan's Al Panino and Italy's first US-style fast food restaurants. Paninari were depicted as right-leaning, fashion-fixated individuals, delighting in showcasing early 1980s consumer goods as status symbols.
A panini press or grill is a contact grill for heating sandwiches, meat products, vegetables, and specialty menu items, nearly always with electric elements, comprising a heated bottom plate that is fixed, and a heated top plate that closes towards the bottom plate 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. melted cheese, crisp finish, grill marks).
Food portal Technology portal
- List of sandwiches
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- 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 (2011). The Everything Panini Press Cookbook. Adams Media. ISBN 9781440527692.