What makes panini different from other bread?

Shoe, we have a miss conception here, panini (plural more than one), and a panino (singular) is correct being a roll, about the third or a quarter in some cases of that of a baguette. It's fillings are various, but on the main contain prosciutto, salami, mortadella, cheese, usually provolone, sun dried tomatoes etc. There are not heated or toasted. The warm panini or panino, are the ones with warm inclusions, like left over meatballs, eggs and panchetta (italian version of bacon), etc. The process of putting them under a panini press was an American idea or western idea, like doing toasted. sandwiches.

The Italians that work the fields as they say in the campania (maybe spelling is out) didn't have outlets for sandwich makers or so called panini presses, it was just a quick on the go meal, like a panino, some cheese, salami and wine.

Panini is not bread, it is a type of grilled sandwich usually made with foccacia bread, but hero rolls, italian and french bread are often used. The sandwiches are made on a Panini press. Most fillings to contain cheese, veggies and/or meat. You will now find them made in your local coffee shop and diner and in upscale restaurants. Cost is based on the ingredients and the restaurant. You can make a panini at home using your choice of bread and filling using a panini press, sandwich press or frying pan-just weight the sandwich down while cooking.

it means little bread and is nothing else but a bread roll. Try any ciabatta recipe,

Its expensive because it is fashionable. Thirty years ago in Italy you paid a few lira for a panini from a street vendor.

Just think of hot dog rolls. If they become fashionable..they would be more expensive.

A panini is a small Italian sandwich that is served on small, hearty, textured bread. It is generally grilled using a panini press, which pushes down on the bread while it cooks and gives it distinctive grill marks. The term "panini bread" is not an actual bread, rather it refers to the bread most commonly used for making authentic panini sandwiches: ciabatta. Ciabatta bread is thin and chewy with small holes throughoutand can withstand toppings and the panini press without falling apart

How to make panini bread:

Things You'll Need:

Two and three-quarters cups plus two tbsp. all-purpose flour

Three-quarters tsp. active dry yeast

Instant-read thermometer

One and one-quarter cup cold water

Two large bowls

Plastic wrap

Rubber spatula

One and one-half tsp. salt

Two tbsp. olive oil

Cooking spray

Baking sheet

Parchment paper

Read more: How to Make Panini Bread | eHow.com http://www.ehow.com/how_5553820_make-panini-bread....

Add one and one-fourth cups all purpose flour and one-fourth tsp. active dry yeast into a large bowl. Measure out one-half cup cold water and insert an instant-read thermometer to ensure it's between 75 and 78 degrees Fahrenheit, then pour it into the large bowl.

Stir the mixture gently with your hands, then mold it into a ball. Use plastic wrap to lightly cover the top of the bowl and leave it at room temperature for at least 12 hours or until it has small bubbles.

Add another one and one-half cups all-purpose flour and one-half tsp. active dry yeast into a second large bowl, then stir in three-fourths cup cold (75 to 78 degrees) water and the bubbly ball of dough. Combine the mixture with a rubber spatula, wrap with plastic and leave it at room temperature for approximately 20 minutes.

Transfer the dough onto a flat surface and add one and one-half tsp. salt and two tbsp. olive oil on top. Press the heel of your hand into each side of the dough and push the dough in opposite directions so the salt and oil will spread out, then fold the dough in half and repeat the pushing until the dough absorbs all the oil.

Grab the dough and lift it vertically above your flat surface, then use the heel of your hand to press down the bottom portion of the dough so it stretches. Fold the top half down to meet the bottom edge, then repeat the stretching and folding process one more time.

Press the heel of your hand directly into the folded dough, then flip it over and repeat the process for about 10 minutes or until the dough is pliable enough to shape into a ball. Coat the bottom and sides of a large bowl with nonstick cooking spray, then add the dough ball and wrap the bowl with plastic. Leave for about 45 minutes.

Sprinkle your flat work surface and your hands lightly with flour, then add the dough. Stretch the dough ball into a 10 inch long rectangle, then fold it into thirds and then again in half vertically.

Add the folded bread back into the bowl and allow it to sit covered for about an hour and 15 minutes or until it rises and becomes twice as large, then cut it in half and place the pieces back into the bowl covered for another 20 minutes. Shape the pieces into four-inch by six-inch rectangles, then fold them into thirds.

Cover a baking sheet with parchment paper and add the dough, then drape plastic wrap over it and let it rise for another 45 minutes. Turn your oven to 450 degrees Fahrenheit, shape the rectangles into 10-inch by four-inch rectangles and bake for approximately 15 minutes. Insert an instant-read thermometer into the center of the loaves and ensure it reads 205 degrees before slicing.

I must be the odd one out,I've never heard of it!