Friday, February 27, 2015
Photo
Barb Cummings, who some in the district just know as “the Panini Lady,” works the panini press during lunchtime at Canfield High School. Students stand and talk as the sandwiches cook for 60 seconds.
By ROBERT CONNELLY
CANFIELD
As several students waited for their panini sandwiches to cook, conversations turned to changes in the Cleveland Browns’ uniforms and to what’s happening in Canfield High School classrooms.
The whole time, Barb Cummings had a smile on her face as she chatted with students during 60-second windows while their food was grilled.
“It’s almost like being a bartender. They tell you which class is bad, who broke up with them,” she noted. After a conversation about a classroom competition, Cummings told the students as she slid the sandwiches onto their plates: “Let me know who wins next week.”
At athletic events, Cummings said, some people just call her “the Panini Lady,” but that’s mostly because of an idea from Terri Hutchison, food-service director for Canfield schools.
Hutchison explained that she often tries different things to keep food offerings fresh and students interested. She paid $100 for a used panini press from someone she knew, and it became a hit with students at the start of the year.
She initially thought it would be a short-lived trend. But it has continued as students have gotten more creative with their sandwiches, from standard bread to pretzel buns, to different meats and cheeses. It’s gotten so popular that she is working with maintenance crews at the high school to get more wiring for a second panini press, valued at $1,100.
“It’s crazy,” Hutchison says. “It just went way beyond my expectation.”
The popularity has led her to seek out bread that holds up better under a press, such as whole-grain bread from Schwebel’s Bakery, and vegetables.
“It’s going to be like pizza. They’re never not going to like it,” Hutchison said.
Panini day is Wednesday at Canfield High School, and after students walked through the deli line, they asked for up to three sandwiches. Hutchison said a panini sandwich and a fruit meet the requirements under stricter food regulations for school districts in recent years, with whole-grain bread, cheese and the piece of fruit.
Another food option that has gained popularity with students is soup. Hutchison said one of her workers uses family recipes, or learned recipes, and incorporates them for students. It’s 75 cents for 8 ounces of soup. Hutchison called the prices “reasonable,” and she stressed the need to be able to not spend too long on making the food during lunch. Three lunch times of 30 minutes means the kids need time to get the food and eat while socializing with classmates.
“It’s very important because they’re very limited with their time,” Cummings said of the 60-second press time.
During Wednesday lunch, seniors Dylan Kuhn and Mike Yourstowsky were anticipating the sandwiches.
“They’re just so good,” Yourstowsky said.
“She should work at Panera, and she adds a dash of love,” Kuhn said with a smile as they walked to enjoy their lunch.