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Fresh, quick and easy pannini grilled sandwiches with ingredients you love. I use the George Foreman grill press in my RV, but any double sided grill should work as well. For best results push down on the top of the closed grill until the bread gets a little firm and stops bouncing back as much. I use a dry dish towel to insulate my hand if the cover is too warm to hold down. Be careful. If there is any moisture in the towel it can turn to steam and cause a nasty burn.


 1 sub roll or soft baguette
 Sliced roast beef, ham or turkey
 Sliced cheese
 Vegetables (cucumbers, mushrooms, onions, etc.)


Slice the vegetables in thin, long pieces. Short pieces tend to fall out of the sandwich too easily. Layer all ingredients evenly on the sub roll, lay on the grill, close the lid and press with a relatively firm pressure on the top cover to squeeze the sandwich together until the roll becomes less springy. Sandwich is done when the cheese is melted and meat is hot.

Serves: 2
Beef Ham Turkey Cheese Onions Grill

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.