It’s August — and that means families will be getting back into their school routines.
Besides gearing up in the morning, there’s the evening to think about, too.
As kids get into their extracurricular activities and homework habits, there is usually one part of the day that can get particularly stressful: dinnertime.
We all hear that this should be family time, a time for no TV, a chance to talk about our day and, of course, the meal should be a healthy one.
Having dinner together has a positive impact on a child’s development, but cooking often can take too long to fit into a busy evening of helping with homework, and dropping kids off and picking them up from practice, rehearsals or other activities.
This is where paninis can help save the day.
And, it just so happens that besides being back-to-school time, August is also National Panini Month.
Your experience with paninis may be limited to a sandwich shop, but you can easily make them at home.
They are similar to a sandwich, but are not quite the same.
To make a panini, you press or heat the ingredients to make them blend together in a press machine. You want the panini pressed to the point when the bread can’t be removed from the middle ingredients (meat, cheese and veggies).
If you don’t have a press machine, simply grill the panini on the stove (think grilled cheese) and “press” using a spatula, flip to other side, and repeat.
You can also use the lid to a pan instead of a spatula.
Traditionally, you wouldn’t use every day sliced bread for a panini. Instead, use a baguette, rolls or focaccia-style bread.
It just takes a few minutes to make, and the crispier you like it, the longer you’ll want to press it.
Where did the panini originate?
As you might tell from the name, it is Italian and means “small bread.”
According to Grand Voyage Italy, they became popular in Milan in the ’70s and ’80s for a quick option for people on lunch breaks, and then made their way to New York City at upscale restaurants.
Eventually, the popularity of paninis spread to other cities, adding more varieties and becoming more available at family friendly establishments.
In Italy, they have their own “rules” for paninis. They use only one type of meat and only a few slices of it, and no olive oil and vinegar — they save the dressing for salads.
But, here, there aren’t really any rules. There’s no right or wrong way to make a hot sandwich. Just try to get as many food groups into it as you can (fruit, vegetables, grains, protein and dairy).
By Shari Bresin
Shari Bresin is the Family & Consumer Science Agent for the University of Florida/Institute of Food and Agricultural Sciences Cooperative Extension Pasco County.
Ham and Turkey Panini
Ingredients:
2 slices provolone cheese
1 ciabatta roll, split (or any bread of choice)
2 slices ham
2 slices turkey
½ cup arugula, or spinach
1 medium tomato, sliced
1 bell pepper, sliced
½ small red onion
1 teaspoon olive oil
1 teaspoon red wine vinegar
Salt and pepper to taste
Directions:
Preheat and oil press machine.
Place a slice of cheese on both the top and bottom pieces of bread.
Layer meat slices, arugula, tomato, bell pepper, and onion on bottom slice of bread.
Scatter most of olive oil and vinegar, add salt and pepper to taste.
Place top slice of bread on top and graze with remaining olive oil.
Place sandwich on machine and press shut.
Cook until bread is golden brown and cheese is melted (about 5 minutes).
You can also make it on the stove and use the spatula (or lid of a pan) to press it down a few minutes on each side.
Yield: Makes one sandwich
Published August 07, 2019
