For this recipe you'll need a "panini" press, which generally takes the form of an electric or range-top skillet. I happen to prefer my cast iron Le Creuset Panini Press and Skillet Grill, but there's a reason I had to wait until Christmas to get one. You can find more affordable ones like this online or at any department store with a kitchen section.
By the way, the reason I put panini in quotation marks above is because the word is almost always misused. For starters, the word panini is the plural version of panino, the technical definition of which is "little bread" in Italian or, more colloquially, "sandwich." Therefore, it strikes me as a bit of a solecism to say "panini press," which literally translates to "sandwiches press." Certainly a more appropriate English usage would be "panino press," which would translate to "sandwich press."
But that's just the beginning. Gourmet sandwich shops in the U.S. are notorious for advertising things like "panini sandwiches" ("sandwiches sandwiches") or "panini bread," even though neither exists. Assuming we can disregard the fact that the latter literally translates to "sandwiches bread," panini can be made on any type of bread.
Now, while I do my share of reading and writing, I'd hardly consider myself an authority on the English language in general or on grammar in particular. I just figure if I can help clear up some misconceptions about food in addition to providing a delicious recipe, why not do it? Plus, it'll be fun to keep this in mind the next time you're in your favorite sandwich shop. On to the good stuff...
INGREDIENTS
1 loaf sliced Italian pane (not "panini bread")
1 lb. Boar's Head roast beef (thin slice)
1/2 lb. Boar's Head baby swiss cheese (thin slice)
1 white onion, julienne
1 red bell pepper, julienne
3/4 cup prepared horseradish sauce (homemade: stir 1/2 cup mayonnaise with 1/4 cup horseradish)
2 tsp. T-Rev's Stiff Willi Chili Spice Mix
Kosher salt to taste
Olive oil to cook
DIRECTIONS
Cook onion and peppers in saucepan on low heat with 2 tbsp. olive oil, a pinch of salt, and spice mix until soft (about 10-15 minutes). Remove from heat and set aside for use in sandwich assembly. Preheat skillet or sandwich press simultaneously.
Lightly coat one side (grill side) of each slice of bread with olive oil and begin assembling panini on skillet or sandwich press. I do this: bread, cheese, roast beef, onions and peppers, cheese, bread.
Cook for 3-5 minutes, or until bread is crisp and cheese is melted. Serve on plate with a side of horseradish sauce for dipping.
Makes 4-6 servings, depending on how much you stuff your panini and how many slices of bread you start with.
