So much is misunderstood about panini and the most common misconception is that people think a panini is a panini only if it is hot coming out of a panini grill "WRONG ! " Panini is simply the Italian name for sandwich and hot, cold , warm , chilled and dry is still a panini.

Other questions that often asked are:

How hot you make the grill ?
How hard do you press on the panini ?
and How, how , how

let me clear once and for all with this set of rules I have deviced

A) Turn the panini grill on to stand by
B) Move the temperature high according to the panini you are about to heat up.
C) Insert panini in the grill and press down on the handle according to the thickness of the
panini * and the bread used in the panini
D) Keep Pressing for a length of time also according to the thickness of the panini *
E) Release handle and leave panini in grill to finish heating.

* The 2 extremes in the variables are a simple grill cheese where you would use the
atmost gentleness to the thickest baguette where you would use the strongest force.

I hope I have cleared most of the air with this general and particular instructions.Of course
I welcome any calls in this regard for details.

Thank you
Domenic