Quick answer
Preheat your griddle over medium heat, place bacon or a assembled sandwich on the surface, and press down firmly with the grill press for 30-60 seconds to ensure full contact. For bacon, cook until deep red and crispy, flipping once; for paninis, press until the bread is golden and the cheese melts. The Nordic Ware Grill Press & Griddle Set gives you both tools to get even browning without a separate panini maker.
Why a grill press and griddle set beats a single pan
A dedicated panini press or a heavy cast-iron skillet can work, but a grill press and griddle set solves two problems at once: the griddle provides a flat, even cooking surface, and the press applies consistent weight. That weight is what turns a thick-cut bacon strip from curled and chewy to flat and shatteringly crisp. It also compresses a panini enough to meld fillings and create those distinctive grill marks. The Nordic Ware set includes both pieces, so you don't need to hunt for a separate weight or use a foil-wrapped brick. The press is designed to press down meats and sandwiches for even browning and searing, and the griddle surface is durable enough for high heat. Because the set is built for outdoor grills and griddles, it also works on a stovetop griddle or a large cast-iron skillet, giving you flexibility no matter where you cook.
Setting up your griddle for bacon and paninis
Before you cook, decide whether you're using an outdoor grill, a stovetop griddle, or a flat-top. The Perforated Grill Topper (product 98115) is a smart add-on if you're working on a grill with wide grates: it keeps smaller foods secure and allows even heat distribution. For bacon, you want a flat surface so the fat renders evenly. If your griddle has hot spots, rotate the food halfway through cooking. For paninis, a flat griddle is essential for an even crust. Always preheat the griddle for 5-7 minutes over medium heat before adding food. A common mistake is rushing this step; a cold griddle will cause bacon to stick and bread to soak up oil instead of toasting.
Step-by-step: crispy bacon and paninis on your griddle set
- Preheat the griddle: Place the griddle over medium heat (or on a preheated grill) for 5-7 minutes. Test by flicking a drop of water; it should sizzle and evaporate quickly. Mistake to avoid: not preheating long enough, which leads to sticking and uneven cooking. A properly heated griddle is the foundation of crispy bacon and golden paninis.
- Arrange bacon in a single layer: Lay bacon strips flat on the griddle without overlapping. If you're cooking a large batch, work in batches to avoid crowding. Mistake to avoid: overcrowding, which steams the bacon instead of frying it. Give each strip space so the fat renders and the edges crisp.
- Press the bacon with the grill press: Place the grill press directly on top of the bacon. Press down firmly for 30-60 seconds, then release. The weight keeps the strips flat and speeds up rendering. Mistake to avoid: pressing too hard and squeezing out all the fat before it can crisp; moderate, steady pressure is enough. Press, don't crush. The goal is full contact, not a flattened mess.
- Flip once and finish cooking: After 3-4 minutes, flip the bacon using tongs. Continue cooking until it reaches your desired crispness, about 2-3 more minutes. Mistake to avoid: flipping repeatedly, which prevents even browning. One flip is usually all you need for perfectly crispy bacon.
- Build your panini: While the bacon rests on a paper towel, assemble your sandwich: bread, cheese, bacon, and any other fillings. Butter the outside of the bread lightly. Mistake to avoid: overstuffing, which makes the sandwich hard to press and causes fillings to spill. Keep fillings moderate so the press can do its job.
- Grill the panini with the press: Place the sandwich on the griddle and set the grill press on top. Cook for 3-4 minutes per side, pressing gently, until the bread is golden and the cheese melts. Mistake to avoid: using high heat, which burns the bread before the cheese melts. Medium heat and steady pressure yield a cafe-quality panini.
- Clean and maintain your set: After cooking, let the griddle and press cool slightly, then wipe with a damp cloth or scrub with a non-abrasive pad. For stubborn residue, soak in warm soapy water. Mistake to avoid: submerging a hot griddle in cold water, which can warp the metal. Proper care keeps your set ready for the next cookout.
Product facts
- Grill Press & Griddle Set: Includes a grill press and griddle for versatile cooking options; helps press down meats and sandwiches for even browning and searing; durable construction. You get both the flat cooking surface and the weighted press in one set, so you can make crispy bacon and paninis without buying separate tools.
- Perforated Grill Topper for BBQ & Outdoor Grills: Perforated surface helps prevent food from falling through grill grates, ideal for vegetables, shrimp, or delicate items; constructed to withstand high heat for outdoor grilling use; fits most grills. If you're grilling bacon or small panini ingredients, this topper keeps them from slipping through the grates and makes flipping easier.
