I have a serious question. Why is a sandwich SO much more delicious when it’s hot and smushed together? This is one of life’s great mysteries.

I didn’t know how badly I needed a panini press in my life until I was a proud owner of one.

GAME. CHANGER.

It’s easy to make the perfect panini every time. You only need a few things:

• Panini press (I use this cast iron one that is compact enough to store with my other pots and pans)
• Olive oil or butter (coat your pan and bread easily with an oil mister like this)
• Bread of choice (I prefer a crusty loaf of sourdough from the bakery)
• Sandwich innards (Caprese is my go-to; tomatoes slices, fresh mozzarella, fresh basil, and balsamic glaze if you’re feeling fancy. I also love doing shredded chicken with cheddar)

Then, follow these simple steps:

1. Make things easier by slicing and prepping everything (bread, vegetables, protein, etc.) before you start.
2. Butter or oil your pan and heat is up over medium heat. Butter or oil one side of each slice of bread you are going to use.
3. Put the bottom piece of bread on the panini press oil side down (or multiple pieces, if you are making more than one sandwich), then layer on your goodies. Don’t be afraid to pile them nice and high – you will mush everything down in a minute with the top of the press.

4. Place the top piece(s) of bread oil side up on each sandwich. Use the top to press down firmly.

*DRAMATIC SIZZLE*

5. This is the step where you need to use your best judgment. Every panini press heats differently, and you may like your bread more or less crispy than I do. I flip my panini after 3 or 4 minutes on medium heat, then let it sizzle for 3 or 4 minutes more. I might have to flip it once or twice again if it’s not looking golden brown just yet. Just watch it carefully and take it off when it when you think it looks tasty. I personally love when a little cheese oozes out the side and crisps up along with the bread. MY OH MY.