One of the most popular kitchen countertop appliances in recent years has been the electric hinged grill, also known as a contact grill. (Many people still fondly refer to it using the name of a widely known boxing champion who helped make these devices famous.) I have my own special version of the appliance, which always excites viewers whenever I cook with it during my regular appearances on the Home Shopping Network.
It’s no wonder people love hinged grills. They make meal-preparation extra fast, cooking food from both sides at once, while delivering great results. Their hot ridged plates help seal in juices while searing surfaces to a deliciously caramelized deep-brown color and a crispy texture. They don’t cost much and have a relatively compact size that doesn’t take up too much counter space, so they’re easy to store. And they work great for any relatively thin piece of food, from burgers to fish fillets, boneless steaks to sliced vegetables.
One of my favorite uses for a hinged grill, though, isn’t for the dinner-style items I just mentioned but for a lunchtime favorite: grilled sandwiches widely known today by their Italian name, panini, which means “little breads.” Originally, the term referred in Italy to any sandwich, especially one made on a small, individual-portion roll. But over the years, it referred to those cooked in a hot pan or on a griddle, and then even more specifically to those cooked with a panini press that toasted the sandwiches on both sides at once.
As you probably know, you can actually buy panini makers, as if you need such a highly specialized device for making one kind of recipe. A hinged grill will do the job just as well. By the same token, you can cook many different kinds of items on most panini makers too.
Let me start you off with one of my favorites, a combination of sliced roast beef, quickly caramelized shallots and a creamy horseradish sauce, assembled on pieces of French baguette. Once you’ve tried it, start coming up with your own combinations, using a good-quality bread of your choice, a main filling ingredient, plus condiments and garnishes, and some sort of cheese that will melt during cooking to help seal the sandwiches together.
Panini are especially good for a casual lunch. Children love them. And sometimes, when you need a quick, delicious dinner, they can provide a perfect solution.
ROAST BEEF PANINI WITH ROQUEFORT, CARAMELIZED SHALLOTS AND HORSERADISH CREAM
Serves 4
Ingredients:
1/2 cup heavy cream, well-chilled
1 to 1 1/2 tablespoons drained prepared horseradish
Kosher salt
Freshly ground black pepper
2 medium-sized baguette loaves
3 tablespoons unsalted butter
6 large shallots, thinly sliced
1 pound thinly sliced medium-rare roast beef
1 cup finely crumbled Roquefort cheese
Directions:
First, prepare the horseradish cream: In a clean mixing bowl, whip the cream using a hand-held electric mixer or a wire whisk just until the cream is thick enough to hold very soft peaks when the beaters or whisk are lifted out. Then, stir in the horseradish to taste, and season to taste with salt and pepper.
With a sharp bread knife, carefully cut each baguette loaf crosswise into two halves to make a total of 4 portions. Then carefully use the knife to cut each portion horizontally lengthwise in half to form top and bottom pieces for each panini sandwich.
Preheat a double-sided hinged countertop electric grill or a panini maker.
Meanwhile, in a small saute pan over medium heat, melt the butter. Add the shallots, season with salt and pepper to taste, and saute, stirring frequently, until the shallots turn caramel brown, 5 to 7 minutes. Transfer the shallots to a small bowl, and set aside.
Spread the cut side of each piece of bread with horseradish cream. Arrange the roast beef slices evenly on the bottom pieces. Evenly distribute the shallots and then the Roquefort cheese on top of the roast beef. Neatly place the top pieces on each of the sandwiches.
Place each baguette sandwich in the hot hinged grill or panini maker, taking care not to overcrowd the cooking surface. Lower the top half onto the sandwiches, and press down gently to compact them evenly, taking care that the sandwich halves don’t separate. Cook the panini until the sandwiches are deeply browned on both sides and the cheese has melted and sealed the sandwiches, about 4 minutes.
Using tongs or a spatula, carefully remove the panini, transferring them to a cutting board. Carefully use the bread knife to cut each panini crosswise in half. Transfer to plates, and serve immediately.