TL;DR
A Good Housekeeping report outlines nine ways to use a panini press beyond sandwiches, from crisping hash browns and reheating fully cooked frozen meatballs to making French toast and cookies. The cooking temperatures and times come from tests using one GreenPan grill and griddle, so results may vary by appliance; meat and poultry should reach 165°F internally.
Good Housekeeping has outlined nine ways to use a panini press beyond making sandwiches, including cooking hash browns, halloumi, frozen dumplings, pineapple, French toast and chocolate chip cookies. The suggestions are based on tests by Lizzy Briskin, a contributing analyst in the magazine’s Kitchen & Cooking Lab, using a GreenPan Elite Multi Grill & Griddle.
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The report’s approach centers on the appliance’s heated plates contacting food from both sides, which can crisp or brown items without turning them in a pan. The recommendations range from breakfast staples to dessert, with the report specifying cooking temperatures and times for each item. Those settings reflect the tested appliance and are not presented as a guarantee for every panini press.
For breakfast or sides, the report suggests spreading frozen hash browns over greased plates and cooking them at 450°F for six minutes, until they bind into a crisp pancake. Slices of halloumi are cooked at 350°F for five to six minutes, while leftover cornbread can be pressed between oiled plates at 350°F for five minutes. French toast made with thick challah or brioche is cooked at the same temperature for five minutes.
Other ideas include pressing frozen, fully cooked meatballs at 400°F for about five minutes, and frozen chicken nuggets at 400°F for six minutes. For both, the report says to check that the internal temperature reaches 165°F. Frozen dumplings take about nine minutes at 400°F, or until they reach 165°F. The final suggestions are fresh pineapple rings cooked at 425°F for three minutes and golf-ball-size portions of chocolate chip cookie dough cooked at 350°F for six to seven minutes.
A Small Appliance, More Uses
The report offers readers a way to put an existing countertop appliance to work for more than pressed sandwiches. Several suggestions use frozen or leftover foods, including hash browns, cooked meatballs, nuggets, dumplings and cornbread, making the press a possible option for quick meals or snacks without a separate skillet or oven.
The ideas also show the limits of a press as a multipurpose cooker. Its ridged plates may leave marks and crisp exposed surfaces, but cooking times can depend on the machine, the food’s size and how much is loaded at once. The report’s instructions are specific to the test setup; readers should check their appliance manual and use a food thermometer for meat and poultry rather than relying on time alone.
Products Worth Considering
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Le Creuset Alpine Outdoor Enameled Cast Iron Square Grill Pan, 10.25 in
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How the Nine Tests Were Done
Good Housekeeping identifies Lizzy Briskin as a contributing analyst, writer and recipe developer in its Kitchen & Cooking Lab. The report says she assessed recipes and kitchen equipment and tested the nine uses on a GreenPan Elite Multi Grill & Griddle. It also says she has a culinary degree from Cambridge School of Culinary Arts and has tested a range of kitchen products.
The list is ranked from what the report calls the least to the most surprising use, with hash browns at number nine and chocolate chip cookies at number one. That ranking is an editorial ordering, not a measured rating of cooking performance. The report does not provide side-by-side comparisons with other appliances or testing across multiple panini press models.
Results May Vary by Press
The source does not provide a publication date, detailed testing protocol, number of trials or results from other brands of panini press. It is therefore unclear how consistently the listed times and temperatures perform on machines with different plate sizes, heat settings or pressure. The report also does not specify exact food quantities for several suggestions.
For frozen meatballs, nuggets and dumplings, the report gives a 165°F internal-temperature target; it does not suggest that a set cooking time alone confirms food is safely heated. The article’s examples are not a substitute for appliance instructions or food-safety guidance, and readers should verify the temperature at the food’s center.
Try One Recipe at a Time
The report presents the ideas as practical options for readers to try at home; it does not announce a product launch, follow-up study or further testing. A sensible next step is to begin with a small portion, follow the press manufacturer’s directions and adjust cooking time while checking the result. For meat and poultry, use a thermometer to confirm 165°F internally.
Readers choosing the dessert or fruit ideas can also monitor browning closely, since the listed times may not transfer exactly between appliances. The source gives no additional testing schedule or update, so any broader conclusions about performance across panini press models remain unavailable.
Key Questions
What foods does the report suggest making in a panini press?
The nine ideas are hash browns, halloumi, frozen fully cooked meatballs, cornbread, chicken nuggets, pineapple rings, French toast, frozen dumplings and chocolate chip cookies.
Do the cooking times apply to every panini press?
No. The report’s tests used a GreenPan Elite Multi Grill & Griddle and do not compare other models. Cooking times may vary by appliance and portion size, so follow the manufacturer’s instructions and check food as it cooks.
What temperature should meatballs, nuggets and dumplings reach?
The report specifies an internal temperature of 165°F for frozen fully cooked meatballs, chicken nuggets and dumplings. Use a food thermometer to check the center; the suggested time alone does not confirm that temperature.
How does the press cook French toast and cookies?
The report suggests cooking thick challah or brioche French toast at 350°F for five minutes. Golf-ball-size portions of chocolate chip cookie dough are cooked at 350°F for six to seven minutes, with less time suggested for softer cookies.
Source: goodhousekeeping.com
