While the Bon might not be the most gourmet dining experience, it still has a variety of options for students, including expanded offerings this fall. Now, students can become chefs, too, and make their own waffles or paninis, opening up a whole new world of culinary experiences.
The name “panini press” implies that sandwiches are the meal of choice to make with this device, but my mind first went to quesadillas. So, I grabbed a humongous tortilla from the deli station, loaded it with shredded cheese, added some chicken and headed to the panini press.
The panini press is always on at a consistent temperature, so there is no need to do any set-up — just pop your food in and wait. However, I quickly encountered my first problem: it does not stay open on its own, requiring users to either use one hand or have a friend load their food. Despite this, I was able to slide my quesadilla in without too much spillage. Then, I simply just stood next to the press for a few minutes — after which I had a nicely cooked quesadilla. Biting into it was so comforting and the feeling of having made it myself filled me with pride. I would recommend avoiding adding too much cheese, as it will not fully melt, and eating it with lettuce, tomatoes, and hot sauce for a filling meal.
Naturally, I had to try making an actual panini too, which turned out to be just as delicious. I loaded up all of my toppings from the deli bar, making sure to place the cheese on both slices of bread to ensure a melty finish. Again, however, I struggled with putting the sandwich in the maker and lost a tomato along the way. Once cooked, though, the sandwich was amazing, and the warm combination of cheese, ham and vegetables made me feel like I was eating at an artisan sandwich shop — not the Bon. It made for the perfect elevated and filling lunch without too much extra work. In the future, though, I would add butter or mayonnaise to the outside for a crispier finish.
Similarly, the waffle maker was easy to use and allowed for a chef-like experience in a short amount of time. The biggest problem is that you have to correctly estimate the amount of batter to pour into the griddle — you can easily end up with a sad, tiny waffle. However, I have found that if you cover all of the black parts of the griddle, you will have a perfect waffle.
While a waffle might not be a common lunch food, in my experience, it was still excellent as all of the sweet breakfast toppings were still available, and I was able to have a meal different from what I normally eat. Furthermore, making a waffle topped with syrup for lunch fulfilled my childhood dream of doing whatever I wanted when I was an adult. As for the taste, the waffle was a bit chewy, but paired nicely with butter, syrup and jam, it was reminiscent of a complimentary hotel breakfast, which is a very high compliment in my book.
Again, the Bon may not be anyone’s favorite dining destination, but the new additions cultivate culinary creativity and contribute to a sense of home. The ability to cook your own food allows for a myriad of possibilities and brings a sense of satisfaction other options may not. So, if you are feeling displeased by the premade options at the Bon or looking for a source of culinary expression, be sure to check out its newest additions.
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