Ingredients
Equipment
Method
- Begin by spreading a generous tablespoon of softened butter on one side of each slice of sourdough. The butter will create a beautifully golden crust.
- On the unbuttered side of one slice, spread about ¼ cup of pizza sauce, then layer half of the shredded mozzarella cheese. Sprinkle your pepperoni or any toppings you've chosen, and finish with the remaining mozzarella. Place the second slice of bread on top, buttered side up.
- Heat your skillet over medium heat until it's hot enough that a drop of water dances across its surface.
- Carefully place the assembled panini in the skillet. Cook for about 3-4 minutes, or until the bottom is golden and crispy. Use a spatula to flip it over gently and grill the other side, pressing down slightly with the spatula to ensure even browning.
- After another 3-4 minutes, check to see if the mighty mozzarella has melted into a gooey delight. Look for just a hint of a jiggle in the center—not too stiff, not too oozy.
- Once it’s perfectly grilled, remove the panini from the skillet and let it sit for a minute. This is key, as it allows the cheese to set slightly, making it easier to cut. Slice it in half and enjoy!
Notes
Through this testing, I realized how a simple sandwich can evoke nostalgia and warmth, especially when made with fresh ingredients. There's magic in the act of grilling, transforming humble ingredients into something extraordinary, perfect for fall gatherings.