Budget Ground Beef and Cheddar Panini

Steps

1. 1

   Cook ground beef

   • Heat a 10-inch (25 cm) skillet over medium-high heat.
   • Add the ground beef and cook, breaking it apart with a wooden spoon as it browns, about 5–6 minutes.
   • Stir frequently so it cooks evenly and doesn't clump.
   • The meat is done when it reaches an internal temperature of 160°F (71°C) and is in small crumbles with no pink remaining.

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   Ready when: Internal temperature reaches 160°F (71°C); no pink remains; beef is in small, even crumbles

   Tip: Don't press the meat too hard—let it brown naturally for better texture and flavor.

2. 2

   Season and set aside

   • Once cooked through, sprinkle the beef with ½ teaspoon salt, ⅛ teaspoon black pepper, and garlic powder.
   • Stir for 30 seconds until evenly coated.
   • Transfer to a small bowl and set aside.
   • Wipe the skillet clean with paper towels.

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   Tip: Seasoning the meat while it's hot helps the flavors stick.

3. 3

   Caramelize onions

   • Return the skillet to medium heat.
   • Add the sliced onion and a small pinch of salt.
   • Cook, stirring often, for 8–10 minutes until the onion is soft and golden-brown.
   • You're looking for deep caramelization, not just softness.
   • If the pan gets dry, add ½ teaspoon water.
   • Transfer onions to the bowl with the beef.

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   Ready when: Onions are golden-brown and very soft, with dark caramelized edges

   Tip: Don't rush this step—lower heat and patience give sweet, deep flavor. Stir every minute or two.

4. 4

   Assemble filling

   • Combine the cooked beef and caramelized onions in the bowl.
   • Stir in the ketchup until everything is evenly coated.
   • Taste and adjust salt and pepper as needed.
   • You now have enough filling for two generous panini.

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   Tip: Ketchup adds sweetness and binds the filling; don't overmix or it becomes mushy.

5. 5

   Build panini

   • Wipe the skillet clean and return it to the stovetop off heat.
   • Butter one side of each bread slice with about ½ tablespoon soft butter per slice.
   • Place one slice butter-side down in the skillet.
   • Layer half the beef mixture on top, spreading it into an even layer.
   • Top with half the cheddar cheese (about 1.5 oz / 43 g).
   • Place the second bread slice on top, butter-side up.
   • Repeat for the second panini, or make one at a time if your skillet is small.

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   Tip: Butter the outside of the bread, not the inside, so it toasts and crisps on the skillet.

6. 6

   Grill panini

   • Heat the skillet to medium heat with the first panini inside.
   • If you have a panini press, use it now set to medium heat.
   • If using a skillet, place a heavy second skillet or cast iron weight on top of the panini to press it gently.
   • Cook for 3–4 minutes until the bottom bread is golden-brown and crispy.
   • Check once at 2 minutes.

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   Ready when: Bottom bread is golden-brown and crispy

   Tip: Don't press too hard if using a weight—gentle pressure is enough to compress the filling and melt the cheese.

7. 7

   Flip and finish

   • Using a spatula, carefully flip the panini.
   • Press down gently again if using a weight.
   • Cook for another 3–4 minutes until the second side is golden-brown and the cheese has melted inside.
   • You should see cheese at the edges.
   • Transfer to a cutting board and rest for 1 minute before serving.

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   Ready when: Second side is golden-brown; cheese is melted and visible at the edges

   Tip: Let it rest so the cheese doesn't pour out when you bite or cut into it.