|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||7%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 65g||23%|
|Dietary Fiber 2g||9%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Panini, those pressed grilled sandwiches loaded with delicious ingredients, are commonly (and accurately) thought of as Italian, but their popularity has spread far and wide. In Casablanca and other urban areas in Morocco, for example, you'll have no trouble finding panini machines for sale alongside coffee makers and other kitchen electronics. Supermarkets and bakeries also sell par-baked panini rolls that you finish baking in your oven at home for making sandwiches.
While it's tempting to yield to the convenience of those store-bought rolls, the taste and texture of homemade panini bread far exceeds the commercial variety. When time allows, you can make your own.
The recipe here yields enough rolls for a family of four; double the recipe if serving a larger group or if you wish to stock your freezer.
4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar
1 tablespoon dry yeast
2 tablespoons very soft butter, or oil
1 1/4 cups warm water
Gather the ingredients.
In a large bowl, combine the flour, salt, and sugar.
Add the yeast, butter, and enough warm water to make a soft, sticky dough. Add a little more flour or a little more water if necessary to achieve that consistency.
Knead the dough by hand or with an electric stand mixer and dough hook for 5 to 10 minutes until smooth and elastic; the dough should remain tacky so you may find that a stand mixer is easiest.
Transfer the dough to an oiled bowl, gather it up into a mound, and turn it over. Cover the bowl with plastic and then a towel and set aside in a draft-free place to rise until doubled, about 30 minutes in a very warm kitchen or an hour or longer in a cool kitchen.
Divide the dough into 10 to 12 plum-sized balls. Set the balls of dough on a lightly floured surface, cover, and leave to rest for 15 to 20 minutes.
Preheat oven to 400 F.
Line one or two baking sheets with parchment paper. Take a ball of dough and gently spread and shape it into a flat, oblong roll about 6 inches in length. Transfer it to the prepared pan and repeat with the remaining dough, allowing space between each roll for expansion. Cover and leave the rolls to rise for 30 to 60 minutes.
Place the panini rolls in the middle of the oven and bake for about 8 minutes, or until set and barely colored. Remove from the oven and allow to cool before slicing lengthwise along one side and building sandwiches.
What Is the Difference Between Panini and Ciabatta
So, not all panini is made with ciabatta, and not all ciabatta is used for panini. To put a finer point on it? Ciabatta is a type of bread, whereas panini just refers to any kind of sandwich, regardless of the bread used, (sliced or a roll)—although it can be and often is ciabatta, along with Italian bread, focaccia, or even in some cases, a baguette will work. As a bread type, ciabatta is made with a stronger flour and uses a much wetter dough than traditional long Italian or French bread loaves.
How to Use Panini Bread
Because it's grilled, it's hard to avoid thinking about the numerous ways that cheese can go into one of these sandwiches. But this method is great for veggies and other ingredients too, because it presses the sandwich together and combines the flavors in a unique way.