By Ryan McKay
Father’s Day is rapidly approaching, and nothing makes a man smile on this day more than a hot cheese sandwich, aka “the panini.” Now, the panini is considered a sandwich that is pressed everywhere but Italy, where a panini (known as a Panino) is just a sandwich on a roll. Working in the firehouse, I’m sure you won’t have the luxury of having a panini press, so I’ll show you how to work around it using common cast iron pans. I lean toward cast iron pans for the heat retention and weight (and they are just about the best thing to own in your kitchen). But, alas, no classic grill marks.
I’ve added chicken breast and pesto to this recipe, but the panini encompasses just about any protein and cheese. I added roasted red peppers here as well, but tomatoes (fried green, anyone?) are a great replacement. When cooking for the crew (in bulk), you can skip the whole “pressing” and just bake them en mass on a baking sheet in the oven (350°F)till the cheese has melted. Enjoy!
A few after-the-fire critiques: In reference to the baking option, I still use the cast iron pans to weigh down the top baking sheet; works like a charm. You can make your own pesto (as I do when I can), but be forewarned: It’s expensive (pine nuts) and has a short shelf life, so store-bought is good here. Lastly, I’d like you to consider making vinaigrette by adding some of the brine from the roasted red peppers for a side salad. Don’t waste all that flavor.
Happy Father’s Day!
汽油
Chicken Breast (4-5 either sliced in half or pounded out to between ½-¾”)
Pesto (½ Cup)
Mozzarella Cheese (Sliced)
Bread Rolls (8-10 Ciabatta or Torta Rolls)
蛋黄酱（1-2汤匙）
烤红辣椒
Pepper and Salt
Tools
panini按下或两个大大铸铁锅
*烧烤（可选）
Small Bowl
面包刀
Whisk
策略
如果使用燃气烤架，将烧烤架加热至高点10-15分钟，或将2-3杯木炭加热到灰烬颜色，如果使用传统的木炭烤架。让鸡肉到达室温（20-30分钟），用胡椒粉和盐调味，然后直接放在火上，每侧3-5分钟。卸下并保留。同时，将两个铸铁平底锅放在中火上，使其加热（5分钟）。将香蒜酱和蛋黄酱放入一个小碗中，混合在一起。将香蒜酱混合在面包卷的两侧；用胡椒和盐调味；然后加入鸡胸肉，奶酪和胡椒粉。将准备好的三明治放在一个铸铁锅上，然后小心地放置另一个加热的铸铁锅，使锅的重量“按下”。煮至奶酪融化。 Slice in half and serve immediately.
Ryan McKayis a 12-year fire service veteran and a firehouse cook from Atlanta, Georgia. His goal is to bring the fast-paced lifestyle of the fire service with the slow-paced art of cultivating family and crew through the tool that is food. He has made an appearance on NBC’s primetime show “Food Fighters,” is a co-founder of the Metro Atlanta EMS Conference, and works intimately with the SafePath Child Advocacy Center.
