What cheese for panini?



Thinly sliced mazzerella!


It depends what else you're going to have with it, for example I love mortadella and provelone cheese.


Simple,whatever cheese you like the best will work.


I like Monterey Jack, and in some combinations I like Pepper Jack (small bits of Jalapeno pepper in it). Jack melts very nicely, almost as well as mozzarella but has a better taste for sandwiches. Provolone is also just as nice. I use it for roastbeef, sauteed onion/green pepper, and cheese paninis.


1/2 cup shredded fresh mozzarella cheese (3 ounces) 1/2 cup shredded fontina cheese (4 ounces) 1/4 cup crumbled Gorgonzola cheese (1 ounce) 1/2 cup shredded provolone cheese (3 ounces) 4 ciabatta rolls, halved lengthwise, or 8 slices firm white sandwich bread Step 1 In a small bowl, combine the cheeses. Spread the cheese on the bottoms of the ciabatta rolls, top with 2 arugula leaves and close the panini. Step 2 Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in the skillet and weight them down with a smaller pan. Cook the panini until the outside is crisp and the cheese is melted, 3 minutes per side. Cut the panini in half and serve at once.


The cheese with the holes in.


You literally just asked what kind of cheese to put on your sandwich (that's what a panini is). There are hundreds of cheese combinations you could choose from, depending on what kind of sandwich you're making. Use what you like.


love paninis


I look on panini as a way of completing a sandwich, not as a recipe for specific ingredients. I live near Mayport Naval Base, and number a few ex-Navy retirees among my friends. They often speak of "smashed sandwiches" they enjoyed in Spain. In making panini, match the cheese to the other ingredients. Ham and cheddar is delicious. As is Mortadella with provolone or Prosciutto with Havarti. Make the cheese and filling complement the meat and bread, and toast away.




Depends entirely on the bread and other things you might want on your panini. Are you going to use pancetta or Canadian bacon, or smoked ham or something else entirely. You could use gouda, mozzarella, or even jarlesberg. Again it depends on your palate.