A staple food is a sandwich. What could be better than bread, meat and cheese? It’s a simple meal which’s always good. However, the bread for panini, no matter what the ingredients are, may be a way of lifting up the simple sandwich and turning it into a gourmet feeling. You need to find out more about best bread for panini reviews if you want to get the best food result from your cooking.
In a Panini the ingredients, however, are important, unlike simple sandwiches, nothing more than bread. The bread for panini selection should not only give the general taste but should also be warm enough to be squeezed. These days there are many different bread options, but not every one is produced equal when making panini of quality.
Ultimately, it comes down to the kind of sandwich you are going to produce when it comes to choosing the best Panini bread. In order to pick the perfect bread, you must look at the ingredients in a sandwich. Keep in mind that when you pass through the endless bakery alley.
How Wet Will Your Sandwich Be?
Most meats are quite dry, so you can use a less hearty bread. But you need a bread that doesn’t immediately become moist when pressed when you add wetter ingredients like pesto. Also, when working with fat meats which are fat when heated, such as pepperoni or salami, the same aspect is worth considering.
You can be a little lenient with this. Typically, however, if you make some type of sandwich, the bread is selected because it matches well. Yes, without the rye or torta, a rubber can be made without the bolillo, but often for a reason it is matched. Many breads in their tastes tend to be neutral, if not subtle. Many new artisan breads can be about their flavors in your face, though. These craftsmen’s breads are usually rather dense, making them a natural Panini friend. Sadly, you have to make sure you don’t overwhelm or fight the tastes, which complement the ingredients.
What is The Best Bread For a Dry Panini?
If you are using lean meats, thicker melting cheeses, and very little other wet ingredients, you essentially have a wide world of bread options available to you. Some of the best dry bread for panini options include:
- Thick or thin-cut sourdough
- Brioche (Only with lighter pressures, though)
- Challah (Another light pressure bread, but thicker cuts make it fine for hard presses)
- Thin-sliced flavored artisan bread
What is The Best Bread for a Wet Panini?
You need a more sturdy bread for panini if you use wetter-like ingredients such as fat-filed meats, wet meats such as Italian beef, and other wet ingredients such as tomatoes. The old Panini “denser is better” rule is even more important in weater sandwiches so you do not end up with bread barely toasted and super wet. In the normal case, rolls tend to stick to sandwich elements for these types of panini.
Some of the best wet Panini bread options include:
- Ciabatta (The most popular Panini bread option)
- Thick-cut Sourdough
- Thick-cut artisan bread
- Hard rolls
What Bread Not to Use for a Panini Sandwich?
There are still several options to avoid for all the great bread for panini out there. Your usual pre-sliced white bread, one of the major must-avoid breads. It is light and airy, it’s ideal for a cold sandwich, but it’s not made for the press unfortunately. This bread was probably used by your first Panini at home, and you have suffered from it. In the press, the airiness is pressed down from a bread that literally creates a bread for panini that is as flat as a cracker. It does not fine-tune well and creates an insufficient experience.
The bagel is another choice many believe is great. Oh, yes, from the toaster the bagel is great or even a simple bug, but it’s not a good bread for panini boat. Because of the robust and chewy croast around a bagel, heat is unable to penetrate the bread completely. The hole in the middle heats the ingredients, but the center is cold with your bagel. The search for warmth in the center may also lead to undesirable burning.
Apart from these two examples, most breads are great to try. In essence, you want a dense bread but not tough protective skin like a bagel. You want bread which can fight the press against toast and not just flatten until the sandwich is as thin as the meat. As long as both conditions are met, a big pressed sandwich will end up.
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