Pastrami and Provolone Panini

It was blazing hot here last week. Some areas set new records. It was too hot to cook; so I ate sandwiches, and that gave me the idea of researching panini, Italian for sandwiches. Grilled sandwiches are delicious. There are dozens of ideas for them on the internet; some simple, some complex. I like simple. So I decided to do some videos about this easy and delightful street food.
There is no recipe on my web site. This is easy: Bread, meat and cheese. Use whichever condiments you like. Add a pickle or a salad. In winter add a bowl of soup. The idea here is to make a quick and easy meal for yourself and those you care about.

[@jcboom6894]

My favorite sandwich...pastrami and provolone! Thank you, Dennis, for showing me a fun way way to make it.

[@MobileHomeGourmet]

I'm glad you like the video. That was a good sandwich. There will be others. Thanks for the feedback. --Dennis

[@DTIII]

Simple yet delicious. Gonna be making these today, thanks for the idea and video sir.

[@angelasheppard7197]

So simple but effective. Thanks

[@MobileHomeGourmet]

Thanks Angela. It works well for being such a basic tool. -Dennis

[@markchermside7420]

Taste buds on fire…. Copied this last weekend. Awesome Dennis 👍⚒

[@MobileHomeGourmet]

Thanks Mark. Glad you enjoyed it. -Dennis

[@jkledis]

What a clever idea. I used to have a Panni Grill but had to downsize it when we moved south.

[@MobileHomeGourmet]

Thanks Jim. I looked at grills but wondered where I would store it. The press stores in a drawer. Much better. -Dennis

[@PirateCommander]

@@MobileHomeGourmet One of mine has a [metal] handle that folds flat.

[@50hellkat2]

those crispy crunch sounds. I go without condiments too....burgers, dogs, ....I guess we are purists.

[@CLOUD_7_7_7_7]

Glad to see you’re still doing well I subbed years back trying to find a recipe 😂

[@MobileHomeGourmet]

For my age, now 71, I'm still doing well enough. Thanks for the interest. -Dennis

[@justice-jb5ld]

Mmmm that looks delicious.

[@MobileHomeGourmet]

Thanks, it was. -Dennis

[@madamem7856]

This looks delicious Dennis! I do love a nice melty sandwich! The crunch when you taste it is top notch! 👍

[@MobileHomeGourmet]

Thanks Mea. Grilled sandwiches are a little new to me. These are easy and satisfying. --Dennis

[@nancymandle5215]

hoping all is well - i so look forward to your bi-weekly blogs and hope you’re just taking a break or maybe my computer is acting up. Be well, dennis.💕💕

[@MobileHomeGourmet]

Thanks for the reminder Nancy. I have been so engrossed in learning the new features of the software, I forgot to publish yesterday's blog. It was written, but forgotten. -Dennis

[@AuntieVeraCharles50]

Down here in Woodland Hills it got to 115. HOLEEEEE PASTRAMI Batman... that looked incredible!!!

[@MobileHomeGourmet]

115 degrees! I never experienced that. And now you want to order one of those grill presses. -Dennis

[@AuntieVeraCharles50]

@@MobileHomeGourmet You and your antics have cost me SO MUCH MONEY!!! ;-) Thank you for the inspiration.

[@gerardjohnson2106]

Yes. The "original" panini press.

[@MobileHomeGourmet]

The "original." Yes. Going back to basics. Thanks. -Dennis

[@PirateCommander]

Yet again you've done it the way I would have. Gourmet you certainly are with your thinking IMO. Why add anything if it has quality components and already tastes great ? In UK that cast iron tool [I have three inc that exact type] would most commonly be known as a bacon press, particularly the rectangular ones. Some are actually cast with a pig in the mould design. I've seen the round ones labelled as burger presses too. They are superb, as you'd therefore imagine, for bacon rashers or gammon rounds out of a frying pan [I suggest season one like you might a new cast skillet]. You can occasionally find them with coiled metal spring grip instead of the wood and then ... oh boy what a wonderful tool you suddenly have, new options in oven / chimnea / on barbeques / open fires and more ... since the handle can't catch. Mind you, for the price of a cheap non pro one, I reckon I'd deliberately burn one off if I didn't have my posh full metal one and could only find the wood version because, if you're into patio / outdoors food [and if you're not hiking far, given their weight], a metal handle one you can safely lift [improvise, a small modified bucket handle or even a formed wire hanger would do for lifting it. Because mine are always handy [a rectangular one and a round one], I also actually use them on [top of] a clam griddle [ie, 'george foreman' type device] if I wan't more sear and even cook than it can always give. With all uses, I add cast iron 0.5 and 1kg weights bar plates on them when I fancy too, unpainted ones of course. I'm sure you'll have great fun with that one anyhow.

[@MobileHomeGourmet]

Ah, another purist who appreciates the flavor of properly made foods that don't need to be smothered with ketchup, mustard, or whatever. Thanks for telling me that. I watched a TV show yesterday, done by a chef, and she stressed the importance of tasting and adjusting food while it is cooking to get everything right before plating. In one restaurant she visited there are no salt shakers on the tables because the chefs perfectly salt the food before it goes out of the kitchen. Adding salt at the table would ruin the balance of flavors. Thanks for the comment. -Dennis

[@danwhaley_]

THE CRUNCH