> wrote in message
oups.com...
> Panini grills look like a big waste of money to me. Why not just use a
> griddle or skillet with a weight on top. A plate will work. If you
> want grid marks use a ridged skillet. I'm not sure what to think about
> panini. The one commercial panino(?) I've had (on trendoid Robson St.
> in Vancouver) was a stingy amount of filling between two cracker-like
> slabs. Didn't come close to competing with Cuban sandwiches or
> Biloxi-style po'boys. Anyway, give the low-tech method a try and see
> how it works out.
> D.M.

A foil-wrapped brick makes a great weight, too. And it's just the right size
for the ciabatta.

Felice