Panini or Po'boy?

[chefairline]

Do you a perference? Or do you mix it up for variety or depending on the mood?

BTW, why the fairly recent infactuation with paninis? I know, their hot (as in warm), so will they be a fad? Where did they originate, probably California? Were they developed our of a secondary use of the George Foreman grill?

Of course, I guess you could always paninizize a po'boy.

[edible complex]

I ate my first panini in Italy and fell in love. nothing better than roast pork w/rosemary and garlic, provolone, and roasted peppers pressed into pure goodness while strolling around Piazza Navona. hardly a fad. and just ask the Cubans about their version...don't press me on more examples.

[justagirl]

...don't press me on more examples.

Love a good pun in the morning. LOL

[hungryone]

I like a good panino just as much as a good poboy. With the decline in quality of poboy bread in this town, I'm liking the panini made with ciabatta rolls from La Boulangerie even more. La Divina's La Bomba sandwich, with goat cheese & hot sauce, is a good one. The prosciutto & fig panino at Gelato Pazzo is my favorite.

[chefairline]

With the decline in quality of poboy bread in this town...

Tell me more.

Any others agree?

[hungryone]

To me, the post-Katrina Leidenheimer's bread isn't quite the same. The crust seems to flake off at the slightest touch...often the loaf is crumbly, not just in the crust, but in the interior as well. Binder's bread is still pretty good, but it has limited distribution. Now that United (how I miss those seeded twists) and Gendusa's are nothing but a memory, I find myself eating short french loaves from Vietnamese bakeries more often than I buy a loaf of Leidenheimer'. Just my 2 cents.

[JudiB]

Hungryone, DITTO!! Binder's is my favorite, but unless I'm willing to get to Dorignac's during delivery, forget it. And can I tell you how often that happens? I still buy Leidenhiemer's - it's just a tiny bit different than it used to be.

I like panini's a lot, and depending on where I am, I get them.

Chef airline, I love that phrase, "paninicize a poboy".... in fact, there's a place near Lee Circle that used to serve a flattened muff on french that was delicious. Sorry can't remember the name of the establishment and have no clue if it's being served postK.