Panini Sammich

Updated at: Thu, 17 Aug 2023 06:06:02 GMT

Step 1

Line your panini maker or indoor electric grill (I use a George Foreman) with parchment paper for easy cleanup. Spread potato dough out evenly on the bottom grill plate, do not make it too thick or it will be gooey in the middle, aim for a maximum 1⁄4-inch thick. Fill the entire bottom grill plate. Close the lid and turn on.

Step 2

Not all machines have a temperature option, most default to around 400°F / 200°C. Every machine is different so it will take some experimenting on your part to get this right but generally speaking, it will take a minimum of 30 minutes for the potato dough to crisp up. Be patient, no peeking!!

Step 3

If it’s your first time, the sight of steam may alarm you as it looks a lot like smoke. Use your nose to tell the difference between steam and smoke. The best way to know if it’s done is when there is very little to no steam coming out.

Step 4

If you are in the mood for a hot sandwich, water sauté all your veggies (except for the romaine lettuce and pickles) on a non- stick pan over medium-high heat. Otherwise set veggies aside.

Step 5

Remove the potato panini from the grill and cut in half. Generously spread the Potato Cheeze sauce on one half of the panini, then veggies and mustard and top with the other half of the panini. Serve and enjoy!

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