Made the lovely Zuni Cafe mock porchetta recipe this weekend and the leftovers would make fabulous sandwiches...but we have moved to a part of the world where panini buns are not easy to come by.
I searched the web, but most sites seem to think that panini buns are the same as focaccio bread: that is not my experience. Focaccio too thin, too 'oily' and the herbs on top of focaccio bread would 'fight' with the porchetta seasoning. The porchetta sandwiches at markets in Italy are served on a true panini bun: dryish, without external decor, crusty, very chewy, hole-y interior.
I don't absolutely HAVE to use my bread machine, but I do find it handy.
Anybody have the answer to my panini prayers?