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We’ve teamed up with Boar’s Head<\/a> to give you the inside scoop on making the best griddled sandwiches at home. Psst: It all starts with using top-notch ingredients, like their Flame Grilled Chicken Breast<\/a>.<\/em><\/p>\n There\u2019s nothing quite like taking a bite out of a perfectly griddled, fully loaded sandwich. With endless flavor combinations to fit every preference and, of course, the crunch factor that comes from the toasty bread, it\u2019s no wonder these sandwiches are so popular. But, like many cooking methods, making griddled sandos at home can have its pitfalls\u2014that\u2019s where we come in. From starting with solid ingredients (like the new Flame Grilled Chicken Breast from our friends at Boar\u2019s Head) to getting a gorgeous golden brown crust to preventing soggy sandwiches, here are five tips and tricks to make your sandwich sing.<\/p>\n The flavor combo possibilities for griddled sandwiches are truly endless. There are classics like the Chicken Pesto Panini<\/a>, made with Boar\u2019s Head Flame Grilled Chicken Breast, herby pesto, fresh mozzarella, peppery arugula, and sun-dried tomatoes. And of course, other tried-and-true combos like the grilled turkey club and Cuban sandwich. For more out-of-the-box ideas, we love the Prosciutto, Nectarine & Fontina Panini<\/a>, Caramelized Kimchi Patty Melt<\/a>, and Spanakopita Grilled Cheese<\/a>. If you\u2019re looking to journey to the sweeter side of sandwiches, we recommend a griddled banana, hazelnut spread, and bacon sandwich (thank you, Elvis).<\/p>\n PLACEHOLDER FOR BOAR’S HEAD CHICKEN PANINI RECIPE MODULE<\/p>\n Once you\u2019ve got your flavor profile picked out, the key to a good griddled sandwich is all in how you layer it. Start with your condiments of choice, like traditional mayo and deli-style mustard, or experiment with other sauces like pesto<\/a>, toum, or romesco<\/a> to bring your sandwich to the next level. If you\u2019re adding cheese, make sure to choose something melty, like Boar\u2019s Head American, cheddar, fontina, Swiss, or Monterey Jack. (While we love Gouda and Manchego, they just don\u2019t melt in the same way.) For juicier ingredients\u2014like tomato slices, roasted peppers, artichoke hearts, and olives\u2014make sure to put them in the middle of the sandwich to prevent them from touching the bread. While we love adding greens to a sandwich, make sure to save them for after the griddle as they\u2019ll wither and brown under the heat.<\/p>\n Not all bread is created equally, at least when it comes to griddled sandwiches. Since your sandwich will be taking the heat (literally), you\u2019ll want to choose a sturdier bread. Ciabatta is a great go-to, but we also love focaccia, a French baguette, sourdough, and even challah. Steer clear of a white sandwich loaf or pita as the bread will fall apart under pressure. You\u2019ll also want to consider how the flavor of the bread will impact your sandwich. If the sandwich is fully loaded, a plainer bread instead of, say, an olive-studded loaf might be your best bet to let the flavors really shine through. Pro tip: Brush a small amount of olive oil or butter on the outside<\/em> of the bread to get an even, golden brown crust once it\u2019s time to griddle.<\/p>\n
\n1. Experiment With Flavor Combos<\/h3>\n
2. Layer Up<\/h3>\n
3. Be Choosy When it Comes to Bread<\/h3>\n
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