Panini Sandwich by Bridget

Just before making them to panini sandwich

Just freshly cooked

Finish product

Our yaya still hasn't come back yet from her day off....and the feeding every 2 hours didn't really give me much sleep.  Good thing my sister was into cooking so much.  She made us these yummy BCT (bacon, cheese, tomato) panini sandwiches paired with Italian roast coffee, which was just perfect!  Thank again! =)

Ever since I tried the ham & cheese panini sandwich of Seattle's Best, I've always made my sandwiches this way.  It looks more presentable and much easier to eat, less messy.  I've always wanted to get a panini sandwich maker, but it takes so much space at home so not practical for me to get one until we have a bigger place.  So, here's a tip of how to make a panini sandwich when you don't have a panini sandwich maker.  

Just stack in all the cooked ingredients that you want to be placed inside your sandwich, then use a pan with those lines in them (it's worth getting one, you can also use this to properly mark your steaks).  You know, resto style with all those criss-cross designs to make your food look more elegant and professionally done.   =)  Anyway, going back after stacking the sandwich, use a turner to flatten your sandwich and I use a plate to help it keep it flat.  You should form a "T" with the turner and the plate.  Umm...hope you understand what I mean, feel free to send me a meesage if you don't.  After a minutes, flip the sandwich to properly mark the other side too....and viola! You got yourself a homemade panini!  

This makes your sandwich much presentable!  I usually serve some Original Salted Lays Chips on the side.