Whole Wheat Flatbread Panini
Panini on Whole Wheat Flatbread
Whereas in the fall and winter I tend to use extra pizza dough to make dinner buns, cinnamon buns or desert pizzas in the summer my favorite use by far is to simply make flatbread to use for making panini.
I think Panini has to be one of the great summer meals combining perfectly with the loads of fresh veggies from the garden, salty preserved meats, and great cheeses – washed down with a nice pint.
My flatbreads are full extraction whole wheat which is not only healthier but also heartier yet won’t leave you feeling like you’ve over indulged.
Toasting the panini on the BBQ side burner
Now, my favorite way to make these is to put my cast iron ridged skillet on the side burner of the BBQ – which ensures you don’t warm up the house – and weigh the panini down with another smaller frypan.
Favorite toppings include veggies like tomatoes, olives, sweet red peppers either preserved in oil or charred, hot pepper rings, eggplant and artichoke hearts, meats like black forest ham and spicy salami and cheeses – particularly Monterrey Jack.
On the side a panini begs for fresh salad with fresh cheeses and salty preserved veggies like sweet pickles and beets as well as pickled pepperocini peppers.
Definitely a meal with merits – and an easy one to produce when the flatbread is on-hand so consider adding it to your meal list this coming week.
Click on the post title for the whole wheat flatbread recipe.
