This past week at Le Cordon Bleu I started my baking and pastry class. This is quite a change from the protein class, one day I’m braising lamb and the next baking some brioche. We started off baking french baguettes, brioche rolls, and focaccia. With all of the bread that we made I thought, what better use of the leftovers than to bring it home and make some sandwiches, or in this case a panini.

What you’ll need: Focaccia bread, sliced vine ripe tomato, mozzarella, cooked chicken, basil, olive oil.

To assemble your panini: just layer chicken, tomato, basil and mozzarella, drizzle with a little olive oil and some S&P. Simple as that.

Now here’s the kicker: I do not have a panini press, I do however have a grill pan and a secret weapon. I have a heavy candle dish that I wrapped in foil that will act as my “press,” but if you have a brick laying around at your house, just wrap that sucker up and you’ll be good to go.

On a heated grill pan just add your sammy, and your secret weapon. After about five minutes flip the panini over and cook another five minutes.

You will want to press down a little to help the “press” out.

When the panini is all done you will be left with beautiful grill marks on each side, with a crispy edge. This is just delicious!

I hope you’re having a great Saturday! I’m off to watch the Rebels beat the Tigers.

Hotty Toddy and happy eating!