Edit ModuleShow Tags
Published:

Up Your Sandwich Game with a Cordless Panini Press



Up Your Sandwich Game with a Cordless Panini Press

Photo: Lagostina USA


Product reviewed: Lagostina Nera Panini Pan & Cast Iron Press


At my house we love paninis, grilled cheese sandwiches, toasted English muffins — you name it. When I received the Lagostina Nera Panini Pan & Cast Iron Press for review, and learned it is used on the stove top and not electric, as I was used to, I was skeptical. But after trying out the press, I am transformed.

How It Works

The Lagostina Nera Panini Pan & Cast Iron Press is a stove-top appliance with two separate parts — a hard, anodized aluminum bottom pan and the heavy, cast-iron press — each with a sleek chromium-finished handle. The weight difference is strategic and practical; the lid must be heavy enough to press down the paninis for cooking, while the skillet is lightweight enough to make the whole product easier to use. There is no assembly required.

My Experience

Due to the size of the panini press, I had to use the biggest heat source on the stove. The pan was warm and ready to go in a couple of minutes. I did a first-run on it by making Turkey Pastrami Paninis (recipe below). It took a total of seven minutes, and the paninis were warm and toasty, like something from an Italian deli, but quickly and easily made in my own kitchen.

Since using the Nera Panini Pan I have retired not only my electric panini press, freeing up some much-needed counter space, but also my toaster. The Nera kitchen tool has proven to be a great toaster for English muffins and toast, and it makes beautiful toast lines without creating a mess of crumbs on my countertop.

Cleaning up the panini press and pan also was very easy — no pieces to take apart or hard-to-reach areas to scrub. And the non-stick anodized surface made cleaning even melted cheese easy.

In summary, this is a high-quality, versatile product that is easy to use and helps make delicious, nutritious meals in minutes.  It saves valuable counter space by doing the job of both a toaster and an electric panini press, and clean-up is easy. What more could you ask for?


Turkey Pastrami Panini

Serves 4

Ingredients

  • 8 slices sprouted 100% whole-wheat bread
  • 4 slices provolone cheese
  • 8 slices turkey pastrami
  • 1 sliced tomato
  • 1 cup fresh baby spinach

Directions

  1. Warm Nera Panini Pan over medium-high heat for 1 minute.
  2. Arrange 4 slices of bread in the skillet and top with cheese, turkey and remaining bread.
  3. Place cast iron press on top of paninis and warm for 4 minutes.
  4. Once the cheese begins to sizzle, remove press, flip paninis , replace the press and toast for 2 more minutes.
  5. Remove from the pan and tuck fresh tomatoes and spinach into paninis. Enjoy!

Sarene Alsharif, MPH​Sarene Alsharif, MPH, is a nutrition educator based in Rockford, Ill. Her Healthy Plate 5 program educates children, families and individuals. Read her blog, Healthy Plate 5, and connect with her on TwitterFacebook and Instagram.

 

Edit Module

More Stone Soup

Beet out Fatigue: Why Beets are Gaining Popularity with Athletes

Beet out Fatigue: Why Beets are Gaining Popularity with Athletes

Beetroots are a natural source of nitrates, which are converted to nitric oxide — a vasodilator that allows increased blood flow throughout the body.
Celebrating the Lessons of Julia Child

Celebrating the Lessons of Julia Child

This past Friday marked the birthday of the wonderful Julia Child — here are five important tips we learned from her.
Give Your Spuds a Swedish Makeover

Give Your Spuds a Swedish Makeover

Hasselback Russet Potatoes are an impressive side dish with a fluttered appearance and pockets stuffed full of garlic, butter and fresh herbs. While these potatoes give the appearance of a complex gourmet recipe, they are easy to make!
Rosewater Raspberry Frozen Yogurt

Rosewater Raspberry Frozen Yogurt

Smooth raspberry, cardamom and rosewater flavored frozen yogurt is topped with fresh raspberries and crunchy almonds.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop