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Panini Presses & Cookbooks

Turn your homemade bread made into delicious toasty paninis. To help you, we have listed a number of highly rated panini presses (tools used to turn cold sandwiches into toasty paninis). In addition, we have also listed below a number of very popular panini cookbooks that have tons of amazing panini recipes.

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Panini Presses – Equipment used to make paninis.

  • Breville Duo 1500-Watt Nonstick Panini Press
  • Chefman Electric Panini Press Grill and Gourmet Sandwich Maker
  • Panini Press by Cuisinart, Stainless Steel Griddler, Sandwich Maker & More
  • Elite Gourmet EPN-2976# 2-in-1 Nonstick Panini Press & Indoor Grill
  • George Foreman 4-Serving Removable Plate Grill and Panini Press
  • Hamilton Beach Electric Panini Press Grill

Panini Cookbooks – High rated books with many wonderful panini recipes.

  • Perfect Panini: Mouthwatering recipes for the world’s favorite sandwiches – This book has tons of great panini recipes such as turkey & bacon club panini, turkey, brie & apple panini, grilled chicken, tomato & mozzarella panini and Italian cheesesteak panini.
  • The Ultimate Panini Press Cookbook: More Than 200 Perfect-Every-Time Recipes for Making Panini – This highly rated cookbook has over 200 recipes including recipes for “Croque Monsieur and Reuben panini as well as imaginative creations like a Grilled Asparagus and Prosciutto panini and Chipotle Chicken Quesadillas”.
  • 200 Best Panini Recipes – This cookbook has 200 amazing recipes such as salami, prosciutto, mozzarella panini with roasted red peppers; Philly cheesesteak panini, sweet Italian sausage, provolone and tomato sauce panini; pulled pork panini and Cuban panini.
  • The Everything Panini Press Cookbook – This popular panini book has recipes for making “Eggplant, Peppers, and Pesto Panini”, “Cilantro Lime Tilapia Panini”, “Lamb, Baba Ganoush, and Feta Panini”, etc.

Related Bread Dad Sections

  • Bread Machine Recipes
  • Bread Recipes
  • Bread Making Cookbooks
  • Sandwich Recipe Books

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I want to thank EVERYONE who leaves a comment in our recipe comment sections!! Beginners learn a lot from your tips & recipe variations. Below are some of our recent noteworthy visitor comments.

  • THarris posted some delicious ingredient additions to my Eggless Banana Bread Recipe – “Amazing,delish! Added orange rind, vanilla extract, cinnamon – all one tsp each. Used oil instead of butter.“
  • Jessica made some amazing chocolate chip bagels out of our Bread Machine Bagels recipe and kindly posted some very useful tips – “I experimented with the chocolate chips. So what I did was let the dough cool for a bit after the dough cycle, but before it started rising again was sectioned it into 8 pieces. I gently kneaded in a handful of chocolate chips into the individual pieces. I shaped my pieces into bagels. I was sure to fold in the chocolate chips so none of them were or exposed on the surface of the dough. I then boiled and baked each bagel. They came out perfect. Chocolate chips held up just fine. The bagels tasted great. I ate one immediately after they had baked, and then contemplated eating the whole batch. They were the perfect chewy consistency I was hoping for in a bagel.“
  • Dutch posted a wonderful oatmeal variation of my No Butter Chocolate Chip Cookies – “I reviewed these amazing cookies a few weeks ago, easily giving them five stars, and mentioned that I planned on trying them again with oatmeal. Today is my grandson’s birthday and when asked what he’d like me to make for him, without hesitation, he asked for Bread Dad’s cookies. Just finished making them… adding two cups of regular oats with the chocolate chips, and cutting them into the batter with a spatula. The results were perfect. The cookies had a bit more heft to them AND I got a few more… about 48. Again… I was religious about chilling the dough. Thanks again for the recipe!“
  • PattiAnn posted some great tips on how to make my Bread Machine Italian Bread Recipe in her Breville countertop oven. Please visit the comments section on the recipe page for more of her comment. – “I always use the proof funtion in winter as well as summer. This gives you a constant temp when proofing. Also, most of the time I will lay a piece of foil lightly over the loaf halfway through the baking process. This prevents over browning of the loaf. This happens because your loaf is in a more confined oven and closer to the heating elements.. I also bake in CI, Romatopf, bread bowls, all works. As long as it fits you can use it to bake in. I used an Italian bread pan to bake the Italian loaves.“
  • SamanthaH posted some great “end products” that use my Bread Machine French Bread. I am going to try out her pizza bread idea tonight! – “This bread has been a staple in our home for a couple years now! I make it and freeze so it’s available when needed. Makes amazing garlic bread, bruschetta, pizza bread, or on its own with butter. So impressed with the recipe and the minimal ingredients is a huge plus!!!“

For more visitor tips, recipe variations & humorous baking stories, please visit Bread Dad’s Noteworthy Visitor Comments page.

 

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By utilizing any of the recipes or information on this website, you are agreeing to the terms and conditions in our legal disclaimer.

Be safe when preparing, handling, consuming and storing food. Do not eat or taste raw dough or batter. Our recipes may contain common allergens such as dairy, eggs, wheat, tree nuts and/or peanuts. Always check for potential food allergies before serving food. Use caution with young children as all foods have a potential choking risk. 

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