Creative Panini Press Sandwiches (Print)

Crispy pressed sandwiches featuring savory fillings and artisan breads for easy, flavorful meals or snacks.

# Components:

→ Classic Caprese

01 - 8 slices sourdough or ciabatta bread
02 - 4 tablespoons basil pesto
03 - 225 grams fresh mozzarella, sliced
04 - 2 medium tomatoes, sliced
05 - Fresh basil leaves
06 - Olive oil for brushing

→ Turkey & Cranberry

07 - 8 slices multigrain bread
08 - 115 grams sliced turkey breast
09 - 4 tablespoons cranberry sauce
10 - 4 slices Swiss cheese
11 - Baby spinach leaves
12 - Butter for spreading

→ Mediterranean Veggie

13 - 8 slices focaccia or rustic bread
14 - 1 small eggplant, sliced and grilled
15 - 1 small zucchini, sliced and grilled
16 - 1 roasted red pepper, sliced
17 - 115 grams feta cheese, crumbled
18 - 4 tablespoons hummus
19 - Olive oil for brushing

→ Spicy BBQ Chicken

20 - 8 slices sourdough or country bread
21 - 1 cup cooked shredded chicken breast
22 - 4 tablespoons BBQ sauce
23 - 4 slices pepper jack cheese
24 - 1 small red onion, thinly sliced
25 - Butter for spreading

# Directions:

01 - Warm the panini press according to the manufacturer's instructions before assembling the sandwiches.
02 - Place two slices of chosen bread for each sandwich on a clean surface.
03 - Evenly spread the selected sauces such as pesto, cranberry sauce, hummus, or BBQ sauce onto the inner sides of the bread slices.
04 - Place the corresponding fillings—including cheeses, meats, vegetables, and greens—uniformly over one slice of bread per sandwich.
05 - Close each sandwich, then lightly brush the outer surfaces with olive oil or spread with butter to promote browning.
06 - Position the sandwiches inside the preheated panini press and grill for 4 to 6 minutes until the bread achieves a golden, crisp texture and the fillings are warmed through.
07 - Remove the paninis from the press, slice as desired, and serve immediately while hot.

# Expert Advice:

01 -
  • Your lunch goes from assembly to gourmet in about five minutes flat, no special skills required.
  • Every combination is customizable based on what's actually in your fridge, so you're never locked into one way of making it.
  • The contrast of crispy exterior and melty, warm filling feels indulgent even when you're just using pantry staples.
02 -
  • Moisture is your enemy when pressing—if your vegetables are particularly wet, pat them with a paper towel first, or you'll end up with soggy bread instead of crispy crust.
  • A truly room-temperature filling layer against cold bread creates steam that prevents crisping, so let ingredients come to room temperature or use ones that are already cooked and warm.
03 -
  • Toast your bread lightly before assembling if it's particularly soft—it gives you a little insurance against sogginess without requiring any special technique.
  • If your cheese isn't melting quite right, add a tiny splash of water to your spread layer, which creates a small amount of steam that helps the cheese along without making things soggy.
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