They make an appearance on almost every restaurant menu — from authentic Italian fare to diner offerings — and come in all combinations, but what exactly is a panini?

"A panini is a pressed sandwich that is heated through to allow the flavors to meld together," said Doreen Landis, co-owner of Chestnut Hill Cafe on West Chestnut Street in Lancaster. "They have a different taste than the typical grilled sandwich."

Many local restaurants offer a variety of panini sandwiches for lunch and dinner. Some have even branched out, creating a breakfast panini of egg, cheese and a meat.

These grilled, pressed sandwiches are thin but are packed with a lot of flavor. A panini starts with a thick bread, such as a ciabatta roll, focaccia or baguette, sliced open and filled with vegetables, cheese or meats, according to Landis. Then it's placed in a two-sided cooking press, compressed and grilled hot and toasted.

The key to a good panini is the bread, according to Landis. It should be a bread that absorbs whatever condiment or seasonings are used in the construction of the sandwich.

"If the bread is too crusty, it won't absorb and you will end up with most of the ingredients melting out of the sandwich," said Andy Yohn of the Alley Kat restaurant on West Lemon Street in Lancaster. "You want something that is kind of porous."

The Alley Kat offers a variety of panini sandwiches, including chicken cordon bleu, roasted turkey and Italian. One of the more popular, the Mediterranean panini, is made with portabella mushrooms, roasted red pepper, hummus, feta, spinach, grilled eggplant, zucchini and smoked mozzarella.

"It's all about what you put in it," Yohn said. "You want a variety, but you don't want one ingredient to overpower another. Put just small amounts of each so that they complement each other and don't fight for your taste buds."

When including vegetables and meats in your paninis, Landis suggests slicing them thin to medium thickness.

"Thick will not work when trying to press your sandwich," Landis said.

The variety of panini presses on the market are as varied as the sandwiches in restaurants. They can range in price from several hundred dollars for a four-grill, stainless steel restaurant-quality maker to $50 for a simple, two-panini press.

The presses work by heating the entire sandwich between two temperature-controlled hot plates. The grills work quickly, with the average panini cooking in three to five minutes. The plates' weight and heat help crisp the bread without the need for extra fat, such as butter. Some panini presses have grooves, which give sandwiches an extra visual appeal.

"You can also use a cast-iron skillet and weight down your sandwich with a smaller skillet," Landis said.

When assembling a panini, Yohn says to think of flavors that go well together and just go from there, but don't overdo it.

"Edit yourself, too much can be overwhelming within the bread," Yohn said. "But spare no expense, and use the best ingredients."

With the cool weather coming, paninis become a favorite with a cup of soup, Landis said.

"Nothing better than a warm, melted sandwich on a cool, fall day," Landis said. "Grilling in all seasons has become really popular, and this allows you to do it in your own kitchen."

Recipes
Tuna and Artichoke Panini
Smoked Gouda and Prosciutto Panini
Prosciutto and Egg Panini

E-mail: cesbenshade@lnpnews.com