Where am I going wrong with my mozzarella paninis?

[QuimReaper]

OK so don't judge me, but my Friday treat is often a mozzarella panini from Costa, I really like them I've had a bash at home a few times but they're always underwhelming. I'm having another go and wondered if anyone has any tips?

I think the problem is they don't really get melts enough. I have a very cheap panini press so maybe it's just that, but the bread seems to get all toasted and crispier than I'd like whilst the inside is still a bit bland. It doesn't have a temperature adjustment. I'm going to try brushing the outside with olive oil tomorrow, but maybe I should try warming it in the oven and then finishing it on the press? Any ideas?

Panini* I do KNOW that's the plural, and paninis isn't a word!

Maybe try toasting the insides first to warm it up from the inside out if that makes any sense.

Your mozzarella might not be cheap and nasty enough I find that mozzarella doesn’t actually really melt. Other cheese is maybe added to get a melty effect? I think olive oil is a great idea. What else goes in it? I hope you’re going to say tomato :)

Ditto toasting the inside. I nearly said that, but I’m not much of a panini eater so I didn’t know if that was a legit thing.

Are you using the cheese from room temperature? Maybe even warm it up slightly first.

Your mozzarella may be lovely and milky inside. Try slicing it in advance so it loses some of its liquid.

Oh thank you all for the great suggestions! Sgt it's that 'Galbani Maxi' stuff which is meant for cooking so I think it's pretty solid, but have now sliced it in anticipation, and Spotted It hadn't occurred to me to let the mozzarella sit at room temp for a bit (duh), it's now on the counter.

Cat haha, you may be right! I'm using Galbani, I don't think of it as being a posh one, but maybe it's too posh to panino I thought about using other cheese too actually, but I never see other places using a mix to get the meltiness. I might just sprinkle with a bit of gouda or something for the hell of it. Oh and definitely tomato and pesto in there too!

Maybe they use the cheapo grated mozzarella, it would melt quicker and be easier for them to make, rather than slicing it.

So, I went to make my panino, and... my mozzarella had gone bad I'm very surprised, it normally lasts a good while unopened in the fridge and I don't think it's been in there all that long! I'll have to get some more now I've defrosted the panini, I know you're all on tenterhooks!

Following. I have cheap tesco bought mozzarella, bought to make pizza but this sounds better.

Brie and bacon Panini I can recommend

I find the dryer grated mozzarella works best for panini

I usually try and squeeze as much water out of the mozzarella ball as possible and then slice thinly and leave on a piece of kitchen roll while I prepare everything else

I find the dryer grated mozzarella works best for panini

Agree - unfortunately the cheap nasty fakey mozzarella is what you want for melty stuff (or perhaps try 50/50)?

The fresh galbani ones are for fresh salads really

Aha! I actually have cheap grated mozzarella! Was going to use it in mac and cheese tomorrow but this might be more important...!

I was using the Galbani Maxi one which is supposed to be for cooking, but I think you're all right, it's still too fresh and wet.

What bread are you using? We normally use ciabatta or at the worst a francesino, which is like a mini baguette. You need to drizzle olive oil on the mozzarella, plus salt and pepper (plus we put tomatoes, lettuce, basil in ours) then really press down in the press. I don’t have a press myself, we use a waffle maker which does get quite hot, not sure if the sandwich press is hotter?

Mind you the mozzarella panini I eat in Italy never have melty mozzarella in it, I guess they use the regular stuff in sandwiches here. If you’re after super melty then it will need to be the pizza block stuff, so the Galbani should work as it’s considered an “industrial” cheese here. Maybe you need to go cheaper?

try bit of both OP!

I often find this with my panini press too, the outside burns before the inside is warm enough. Try putting the two open halves under a hot grill or even in the microwave on medium for a bit first then fold it back up and put it in the panini press.

The ones from
Costa have bechamel sauce in too!

I had a very cheap toasty machine once, that just didn’t get hot enough to melt cheese. Try cutting the mozzarella up into small pieces or grating it first.

Also the cheaper block/waxy/rubbery sort of mozzarella is way better for melting and going stringy than the soft, ball-in-a-bag-of-water stuff, which is lovely raw/fresh but doesn't melt down terribly well in cooked things.

I cut my panini's in half and put the ingredients in - usually ham and grated mozzarella for DC... and cooked chicken, grated mozzarella and BBQ sauce for me.

I then microwave them individually for 1 minute to cook the inside.

Fold over and cook on my George Grill till the outside is toasted

The ones from Costa have bechamel sauce in too!

LIGHTBULB MOMENT! How did I never notice?!

I will try microwaving too, I was wondering if that would be a good idea.

DD works at Costa in her university holidays. I don't think they have a panini press - I think the panini go in a hot oven instead.

Does it just have mozzarella in it? There must be something else?