SC - Bread question--OOP, but yummy

[Sue Clemenger]

It's shaped much like an extra-fat pita bread--flat, maybe 0.5 to 1
inche in width.  I'm assuming that it's a discreet roll or small loaf of
some sort because the exterior of the sandwich doesn't have a crummy/cut
appearance, being fairly flat and smooth, although that could be greatly
affected by the fact that it's grilled, I suppose.  The bread itself
seems to have a little tang to it (but not as much as sourdough), and is
a bit chewy.  Absolutely wonderful, especially when combined with
greens, a little balsamic vinegar, whole toasted walnut halves, some
sort of gingered mayonnaise stuff, tomatoes, and roast beef....drool,
drool....
- --Maire

"Decker, Terry D." wrote:
> 
> Panini means "little bread" or, in other words, an Italian roll.  If it is
> round and has a split in the top it might be "semelle" or "spaccatini."  If
> it looks like a kaiser it could be "rosette Veneziane."  An elongated roll
> with a deep cleft along the long axis is probably a "biove."  The first two
> are regular bread rolls.  The rosettes are enriched and slightly sweetened.
> The biove has a heavier flavor from malt extract.  And those just scratch
> the surface of the panini.  If you can tell me more about the taste and the
> shape, I may be able to get a better fit.
> 
> Bear
> 
> > but they're
> > always served on some sort of bread called "panini." I've never seen the
> > bread
> > anywhere else, but would love to find out more about it (like, recipes
> > <g>).  Do any of you connisseurs and professional food types have any
> > idea about this bread?
> > --Maire
> >
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