Panini grill or cast iron?

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I received a Le Creuset grill pan for Christmas this year, but I'm
trying to decide if I should 1) exchange it for the Cuisinart
"Griddler" panini maker (that does much more than panini) or 2) get the
Le Creuset panini press that matches the grill pan I already have (it's
like the bottom of the grill pan, but you put it on top of whatever you
are cooking in the grill pan itself).

The appliance seems very convenient, but I don't like the idea of
having yet another device to store. The grill pan and press looks
nicer sitting on shelf, but I think it would take considerably longer
to cook with and to clean.

Does anyone have any thoughts about the utility of either one?
Thanks!

C

 

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Panini grills look like a big waste of money to me. Why not just use a
griddle or skillet with a weight on top. A plate will work. If you
want grid marks use a ridged skillet. I'm not sure what to think about
panini. The one commercial panino(?) I've had (on trendoid Robson St.
in Vancouver) was a stingy amount of filling between two cracker-like
slabs. Didn't come close to competing with Cuban sandwiches or
Biloxi-style po'boys. Anyway, give the low-tech method a try and see
how it works out.
D.M.