It is suitable for making Panini with bread slices. Panini made in the skillet shouldn't have fillings that slide and fall easily. Use grated cheese, sliced deli and bacon. Heat butter or olive oil in the pan and let the Panini reach a golden brown colour. The cheese will start to melt. Carefully change the side and let it get crisp on the other side. Enjoy it right after it gets off the pan. The pan is not suitable for thick breads or slippery fillings and will not give grill marks.
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It makes the Panini in the same way as the frying pan and is also suitable for bread slices. It is a little easier to use as a griddle does not have sides so the Panini is easier to flip. Heat a little butter in the griddle and grill your Panini on both sides for crispy results. Do not use dense breads or baguettes.
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The grill pan also serves the same purpose and should be used for bread slices instead of dense breads. It has one advantage that it makes grill marks. This will give a more authentic feel of a Panini as commercial market Panini has marks over them. To get good results, do not use fillings like cucumber or shrimp which might slip out.
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A toaster oven can be used for all sorts of breads. You can either bake the regular white bread or your favourite loaf. Fillings that are good for baking should be used like juicy meat, vegetables or cheese. Do not use turkey as it might get dry. It will also give grill marks. Put the Panini in a preheated oven and check for crispness after five minutes.
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