When you think about it, the idea of sandwiching incredible ingredients between two pieces of bread and grilling them in a press sounds delicious.
Basically that is what a Panini is. Traditionally made with Italian focaccia bread, Panini become crusty and gooey when heated. What's even better is that you don't necessarily need a Panini press to make these: two cast-iron skillets will work just as well. So grab some slices of your favorite bread—sourdough and ciabatta work incredibly well—and choose your favorite fixings. We love a Smoky Chicken Panini with Basil Mayo, and the Chicken and Fontina Panini.
It is also pretty easy to put Southern twists on Panini: think the Country Ham-and-Peach Panini for the perfect combination of salty and sweet, or the Hot Brown Panini for an unexpected turn on the Kentucky Classic. Trust us, and feel free to try almost any combination of meats, cheeses, and spreads that can become even better when heated. Once you've tasted a Strawberry-Turkey-Brie Panini, you'll want to press your luck.