Panini Sandwich Recipes make for quick, satisfying lunches and can even work for a cozy dinner. This version is a personal favorite: crisp bread filled with turkey, bright pesto, melty provolone, creamy avocado, roasted red peppers, and peppery arugula.
Author’s Notes
A Long-Overdue Panini
I’m a devoted sandwich fan — they’re my go-to for a fast lunch and often the perfect relaxed dinner. In colder months I love serving a warm panini with soup; when it’s warm, a crisp salad complements it beautifully. Over the years I’ve shared many sandwich ideas, from classic cold sandwiches like chicken or tuna salad to hearty warm options such as French dip sandwiches and sliders. Surprisingly, I hadn’t posted a panini recipe until now. This one is my favorite: simple, balanced, and full of contrasting textures and flavors.
This panini features sourdough (or similar sturdy bread), a smear of mayo and pesto for richness and brightness, thin provolone for quick melting, sliced turkey for protein, roasted red peppers for sweet smokiness, thin avocado slices for creaminess, and a handful of arugula for peppery freshness. The outside is brushed with olive oil or softened butter to achieve a golden, crisp crust.
Different Panini Sandwich Recipes
Once you’ve mastered the basic panini technique, you can adapt fillings endlessly. Below are a few favorite combinations to inspire variations or to swap ingredients according to taste and pantry availability.
- Caprese: Fresh mozzarella, ripe tomato slices, basil leaves, pesto, finished with a drizzle of balsamic reduction for brightness.
- Turkey Club: Slices of turkey layered with crispy bacon, sharp cheddar, tomato, lettuce, and a touch of mayo.
- Italian: A melty combination of salami, pepperoni, ham, provolone, and roasted red peppers for a classic deli profile.
- Chicken Bacon Ranch: Shredded or sliced chicken with bacon, cheddar, a drizzle of ranch, and fresh spinach or arugula.
- BBQ Chicken: BBQ-sauced shredded chicken with cheddar, thinly sliced red onion, and cilantro for a tangy, smoky sandwich.
- Breakfast Panini: Scrambled eggs, bacon or sausage, a melty cheese, and avocado for a hearty morning meal.
Quick Tip
No panini press? Use a heavy skillet instead. Place the sandwich in a hot skillet, press it with another heavy skillet or a foil-wrapped weight, then flip and cook until both sides are golden and the cheese is melted.
Chelsea’s Notes
Tips for Making the Best Panini
- Choose sturdy bread: Sourdough, ciabatta, or focaccia crisp up well and hold the fillings without becoming soggy.
- Oil or butter the outside: A light brush of olive oil or softened butter creates a deep golden crust and enhances flavor.
- Don’t overstuff: Keep layers even and modest so the sandwich heats through and presses neatly.
- Use thinly sliced cheese: Thin slices melt faster and more evenly for that perfect gooey center.
- Let it rest briefly: Let the panini sit 1–2 minutes after cooking so the cheese settles and the sandwich slices cleanly.
- Press gently: Apply enough pressure to compress the sandwich without crushing it flat; you want structure and a crisp exterior.
Storage
Paninis are best enjoyed hot from the press, when the bread is crisp and the cheese is melty. If you need to store leftovers, keep the sandwich wrapped in foil and reheat in a skillet or oven to restore the crust. Microwaving will soften the bread and reduce crispness.
More Sandwiches to Try
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Chicken Caesar Sandwich
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Cucumber Sandwich Recipe
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Panini Sandwich Recipes
Video
Equipment
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Panini press or heavy skillet (see notes)
Ingredients
- 2 slices sourdough bread or ciabatta or focaccia
- olive oil or softened butter, for brushing
- mayo
- pesto good-quality
- 4 slices ultra-thin provolone cheese divided
- 4 slices deli turkey
- 1/4 cup roasted red pepper slices pat dry
- 1/2 ripe avocado very thinly sliced
- 1/2 cup arugula (loosely measured)
Instructions
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1. Preheat a panini press according to the manufacturer’s directions. If using a skillet, heat it over medium-high heat.
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2. Lightly brush the outside of both bread slices with olive oil or softened butter for a golden crust.
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3. Spread mayo on the inside of one slice and pesto on the inside of the other for contrasting flavors.
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4. Layer the sandwich as follows: 2 slices of provolone, turkey, roasted red peppers (patted dry), avocado seasoned lightly with salt and pepper, a small handful of arugula lightly drizzled with olive oil, and the remaining 2 slices of provolone. Top with the other slice of bread.
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5. Place the sandwich in the heated panini press. Close gently and cook for 3–5 minutes, or until the bread is crisp and golden and the cheese has fully melted. If using a skillet, press the sandwich with another heavy pan or weight, cook until golden, flip, and cook the second side.
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6. Remove the panini, let it rest 1–2 minutes so the cheese settles, then slice and serve immediately.
Recipe Notes
Use a Good Pesto. A flavorful pesto really lifts this sandwich. Homemade pesto or a high-quality store-bought version will make the biggest difference.
Don’t Overfill. Keep fillings in an even, moderate layer so the sandwich presses neatly and heats through uniformly.
Storage: Paninis are at their best hot from the press. If you must store leftovers, keep them wrapped and reheat in a skillet or oven to help restore crispness.
Nutrition
Nutrition information is calculated automatically and should be used as an approximation.