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Easy to use Simply place your
sandwich inside the
open cavity of the
cooker, close the lid
and place on a grill
or stovetop. After a
few minutes, flip the
Panini Press over and
continue cooking until the sandwich is hot and toasted.
Examples of Traditional Panini:
• Basil, Mozzarella, Tomato, Balsamic Vinegar
• Prosciutto, Goat Cheese, Arugula
• Pesto Mayonnaise, Chicken, Red Pepper
• Tomato, Mozzarella, Coppa Salami
• Ham, Gruyere, Tomato
• Mozzarella, Tomato, Pancetta
• Tuna, Olives, Anchovies
• Roasted Eggplant, Goat Cheese, Basil
MADE IN CHINA BY ROME INDUSTRIES, INC.
Café Quality Panini Sandwiches
With Ease, Style & Verve
•
Made From Heavy Cast Iron To Insure
Uniform Toasting & Solid Pressure
•
Makes Authentic Italian Pressed Sandwiches
On the Stovetop or Barbecue Grill
•
5 year
Warranty
~For The Perfect Italian Sandwich~
Panini Press
Panini Press
IMPORTANT SAFEGUARDS
1) Clean and season your Panini Grill As per below Instructions
2) Do not touch hot surfaces when in use: contact only wood handles
3) Do not set on surface that could be damaged by high heat
4) Close adult supervision is necessary when used near children
5) Cast Iron will remain hot long after it is removed from heat source
6) Do not leave unattended over heat source
7) Do not use Panini Press for other than intended use
8) Do not immerse hot castings into cold water
9) Not intended for use by children
PANINI PRESS INSTRUCTIONS
Seasoning:
Before using the first time, your Panini Press must be cleaned & seasoned. This simple process will give the cast
iron a non stick finish, help prevent rust and make your time spent cooking panini all the more pleasurable.
1) New cast iron cookware is coated at the factory with a thin layer of paraffin wax to prevent rusting. To remove
the coating, unscrew the rods from the Panini Press and then wash the cooker thoroughly with soap and hot water.
Dry castings completely after cleaning.
Alternatively, you may cook the Panini Press castings on a charcoal/gas grill over low heat to melt off the wax. This
can also be done in an oven, making sure to place aluminum foil on a lower rung oven rack to catch the wax
drippings (remove rods and handles before placing in oven.) After heating, allow cooker to cool completely.
Clean with hot, soapy water as per above.
2) Season your Panini Press by coating the castings (inside/out) with a quality vegetable oil or solid shortening (do
not use butter.) Remove rods and handles and place in an oven preheated to 350° (lay both castings flat in the
oven, not closed.) Bake for 1 hour, then turn off oven and let the cast iron cool slowly in the oven before
removing. Your press may also be seasoned on a gas/charcoal grill.
Cleaning & Care Tips:
1) After use, clean your Panini Press with hot water and a soft brush or sponge. A mild soap may be used,
however many cast iron aficionados feel that this may remove the non-stick finish developed from the preseasoning and repeated use. Expect cast iron to become darker with age and usage. This shows that the
castings are becoming well seasoned.
2) Dry completely with a towel after cleaning and apply a light coating of oil to the castings to prevent rust from
developing during storage. You may want to place a paper towel between the two sides of the Panini Press to
keep moisture out of the cooking cavity.
ABOUT PANINI / HOW TO USE / RECIPE TIPS
Italy's greatest cultural export in the last decade has been the seductively simple, yet flavor bursting pressed
sandwiches known as panini. Traditionally found in cafes, bars and trattorias from Firenze to Napoli, Venezia to
Turino, the popularity of the Italian panini has surged across Europe and recently to North American shores.
Panini is simply the Italian name for sandwich*, however it is almost always used in reference to sandwiches that
are placed in a two-sided cooking press that compresses and grills the sandwich until hot and toasted.
Unlike an American style sandwich cooker
or pie iron, a Panini Press is not designed to
crimp the bread of the sandwich. Rather,
the goal is to uniformly compress the
sandwich as it toasts without the ingredients
or bread being trimmed by the edge of the
cooker. The end result of cooking in a
Panini Press is a sandwich with a surprising
depth of flavor and layered composition.
*Ok that's not entirely accurate. Although in
the US the common term used is "panini",
this actually denotes the plural form of
sandwich in Italian with "panino" being the
singular.
Using expressive and fresh ingredients are
key to the traditional panini sandwich. This
starts with quality artisan bread such as ciabatta rolls, foccacia or baguette - sliced open and filled with your
choice of vegetables, cheese or meats. Once the sandwich is composed, lightly oil the outside of the bread,
place in the Panini Press, close the latch and place over medium heat (stovetop, campfire or barbeque grills charcoal or gas.) After about 4 minutes, flip the Panini Press and continue cooking for another 4 minutes or until
the sandwich is hot and toasted. Cooking time varies with the bread and ingredients used so just use this as a
guideline and after you've made a few panini you'll develop a feeling for the cooking time.
Panini can vary from the simple prosciutto, mozzarella & tomato to more complex recipes that involve prep
cooking such as chicken breast with roasted red peppers and pesto mayonnaise (remember that all uncooked
meat such as chicken must be precooked before using in a sandwich.) The diversity in ingredients,
experimentation and creativity used in conjunction with such a simple cooking device is what makes using a Panini
Press so fulfilling.
Remember that the idea is not to overwhelm the sandwich with too many ingredients, but to focus on the balance
of flavors and textures that you want to bring out when the panini is pressed and toasted.
Panini Ideas To Get You Started:
• Ricotta, Roasted Peppers
• Basil, Mozzarella, Tomato, Balsamic Vinegar
• Eggplant Caponata, Roasted Red Peppers, Goat Cheese
• Prosciutto, Goat Cheese, Arugula
• Pesto Mayonnaise, Chicken, Red Pepper
• Ham, Mushrooms, Gruyere
• Tomato, Mozzarella, Coppa Salami
• Ham, Gruyere, Tomato
• Mozzarella, Tomato, Pancetta
• Ham, Emmental Cheese, Basil
• Tuna, Olives, Anchovies
• Roasted Eggplant, Goat Cheese, Basil
• Tuna, Tomato, Olives, Mozzarella
• Gorgonzola, Red Wine Vinegar, Olive Oil, Mixed Greens
We'd like to hear from you with any recipe ideas or tips that you'd like to share with us. Send them to us at
recipes@paninisandwich.com and if we like your recipe or tip we may share it with other panini grillers by posting
it on our website, www.paninisandwich.com. If we use your recipe or tip, we'll credit you on the site (by first name
only to protect your privacy.)
5-YEAR WARRANTY
Rome's Panini Press is warranted against defects in workmanship or material for a period of FIVE YEARS from the date that the product was
originally purchased. If the product becomes defective within the warranty period, the company will repair or replace it. This warranty gives you
specific legal rights and you may also have other rights, which vary from state to state. This warranty does not cover damage to the product
resulting from misuse, accidents or alterations to the product. This warranty does not cover discoloration to the surface. If service becomes
necessary, return the product, postage paid and with a purchase of purchase and description of the claimed defect to the address below. You may
also contact the company concerning the warranty via email at sales@romeindustries.com.
ROME INDUSTRIES, INC.
1703 West Detweiller Drive • Peoria, IL • 61615
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