I decided to use the sauce to marinade fresh mozzarella in order to infuse it with the flavor of herbs and garlic. Simply cut a mozzarella ball into slices, pour chimichurri sauce on top, mix everything together and leave in the refrigerator over night.
You will also need French bread (I used a loaf of bread I had in the freezer from my Paul Bakery baking adventure), slices of fresh tomatoes, basil leaves, thinly sliced red onion, and a drizzle of olive oil. Of course don't forget salt for tomatoes!
What I like about this panini grill is that it has temperature control AND allows you to adjust the height of the top panel: this way your food is not going to be completely squeezed. What I wish this grill had are the following two features: the ability to remove the grilling plates and the ability to make the top plate unfold completely. These features, however, are only available for the larger models.
To build my panini, I drizzled each piece of bread with olive oil and put sliced mozzarella, tomatoes, red onions and fresh basil in between the slices. It only took 5 minutes on medium heat to get the results I wanted.
The bread was crispy and golden brown with beautiful grill marks. The cheese just started to ooze out, while the tomatoes still retained their texture.
I was really happy with my first attempt and can't wait to come up with more creative uses for this panini grill. In fact, I was tempted to grill some peaches, but alas had no ice cream to accompany them.
Have you made paninis at home? What's your favorite combination?