Panini bread

“Panini” means sandwiches in Italian; panini bread is bread chosen for pressing, rather than one fixed recipe. It is often a sturdy roll with a soft centre and a crust that turns crisp on the grill.

Heat the press to medium-high, lightly brush the cut sides of the bread with oil, then press the filled sandwich for about 3–5 minutes, until the outside is crisp and the centre is hot. Avoid overfilling: cheese and wet ingredients can squeeze out or make the bread soggy.

Try mozzarella, tomato and basil; ham and cheese; or roasted vegetables with pesto. Pat juicy ingredients such as tomato or grilled aubergine dry first, and put cheese next to the bread so it helps hold the filling together as it melts.

Yes. Cook it in a lightly oiled frying pan over medium heat, pressing it with a second heavy pan; turn it after 2–3 minutes and cook until both sides are crisp and the cheese has melted.

Keep it in a sealed bag or bread bin at room temperature and use it within a few days, before the crust goes soft or the crumb dries out. For longer storage, freeze it; thaw at room temperature or toast it from frozen.

Yes: ciabatta is a popular choice because its open crumb and firm crust hold up well in a press. Slice it horizontally and use a moderate amount of filling, as its large holes can let sauces and melted cheese escape.

Keep wet fillings away from the cut surfaces: drain mozzarella, pat tomatoes dry and spread pesto or other sauces thinly. Put leafy salad in after grilling, rather than pressing it inside.

A firm bread roll, ciabatta or sourdough slices all work in a sandwich press. Choose bread that is thick enough to hold the filling but not so crusty that pressing it makes it hard to bite.