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(4) The panini can have those appetizing grill marks, the pocket can have a uniform toasted brown. (2) Since pocket sandwiches are formed in uniform-size cavities, the ingredients have to be skimpy enough to fit inside, but (3) generous enough to force the top layer up against the cooker to toast it properly.
The cover shows a panini-type sandwich, but the text and illustrations are EXCLUSIVELY FOR POCKET SANDWICHES which are pouch-like and sealed around the edges by bread-on-bread pressure contact within the pocket sandwich maker. WARNING: Do not judge this book by its cover.
Some differences between the two types of sandwich makers: (1) Since the pocket sandwich is sealed, it can handle all sorts of goopy ingredients that would escape a panini and burn. The author has a disclaimer on page 1: "Some sandwich makers - or panini makers - do not shape sandwiches in this way [sealed around the edges].
Use common sense in making and adapting your recipes to your own sandwich maker." That should warn panini fans off this book.The book does appear to have good recipes and advice for POCKET sandwich makers. Thus the pocket maker has added versatility in ingredient types, but the panini has added versatility in size, shape and thickness.
Better panini recipes are available elsewhere.
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