Who doesn’t have touchstone foods from childhood? My aunt Ruth made the best grilled cheese sandwiches, bar none. Decades before most people in this country had ever heard of panini, she used a waffle iron to make them with buttered caraway rye bread and Muenster cheese. This mouthwatering panino was embossed with square dimples, like crisp inverse croutons, encasing cheese that oozed and crisped at the edges. I thought my aunt invented it, but evidently it was a somewhat widespread Midwestern custom. There is no reason not to make it exactly the way she did, but here is the version I prefer these days.
Excerpted from One Good Dish by David Tanis (Artisan Books). Copyright © 2013. Photographs by Gentl & Hyers.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.