Panini Sandwich Recipes at Home

Panini Sandwich Recipes are reliable for quick lunches, and this one is my favorite! Crisp bread with turkey, pesto, melty provolone, avocado, roasted peppers, and arugula.

Author’s Notes

A Very Long Overdue Panini

I’m a sandwich girl through and through. I eat them more days than I don’t because they’re reliable for lunch and, honestly, they really hit for dinner sometimes too! When it’s cold outside, It is satisfying to pairing one with a warm bowl of soup. When it’s warm, a fresh salad, ideally one I’ve meal prepped ahead of time, is chef’s kiss alongside it.

I’ve shared dozens of sandwich recipes over the years, from cold favorites like chicken salad and tuna salad to warm ones like French dip sandwiches and sliders. I’ve shared veggie-packed sandwiches, meat-loaded sandwiches, and just about everything in between. Somehow, though, I’ve never shared any panini sandwich recipes.

Well, that changes today, starting with my absolute FAVORITE panini yet.

Different Panini Sandwich Recipes

Once you have the basic method down, the possibilities are endless! Here are some of a reliable panini combinations:

• Caprese: Fresh mozzarella, tomatoes, basil, pesto, and a drizzle of balsamic glaze.
• Turkey Club: Turkey, bacon, cheddar, tomato, lettuce, and mayo.
• Italian: Salami, pepperoni, ham, provolone, roasted red peppers, and Italian dressing.
• Chicken Bacon Ranch: Chicken, bacon, cheddar, ranch dressing, and spinach.
• BBQ Chicken: Shredded BBQ chicken, cheddar, red onion, and cilantro.
• Breakfast Panini: Scrambled eggs, bacon or sausage, cheddar, and avocado.

Quick Tip

No panini press? You can make these panini sandwich recipes in a cast-iron skillet. Press the sandwich with another heavy skillet, then flip and cook until the edges turn golden.

the cook’s Notes

Tips For Making Panini Sandwich Recipes

• Start with sturdy bread. Sourdough, ciabatta, and focaccia crisp up beautifully without falling apart.
• Butter or oil the outside. A light coating gives you the best golden crust.
• Don’t overstuff. Less is more for even heating and straightforward pressing.
• Use thinly sliced cheese. It melts faster and more evenly than thick slices.
• Let it rest. Wait 1–2 minutes before slicing to keep the cheese from oozing out.
• Press gently. You want the sandwich compressed, not completely flattened.

Storage

Panini Sandwich Recipes are best enjoyed hot off the press while the bread is crisp and the cheese is evenly melty.

More Sandwiches To Try

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Grilled Cheese Sandwich Recipe

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Chicken Caesar Sandwich

Sandwiches

Cucumber Sandwich Recipe

Sandwiches

Turkey Sandwich Recipe

Ingredients

• 2 slices sourdough bread (or ciabatta or focaccia)
• Olive oil (or softened butter)
• Mayo
• Pesto (best-quality, see note 2)
• 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))

Method

1. Heat a panini press according to the manufacturer’s directions.
2. Lightly brush the outside of both slices with olive oil or softened butter.
3. Spread mayo on one inside cut side of the bread and pesto on the other.
4. Layer the ingredients in this order: 2 slices provolone, turkey, roasted red peppers (patted dry), avocado (seasoned with a light sprinkle of salt and pepper), arugula (drizzled with a little olive oil), and the remaining 2 slices of provolone. Top with the remaining bread slice.
5. Place the sandwich in the heated panini press. Gently close the press and cook for 3-5 minutes, or until the bread is crisp and golden and the cheese has melted.
6. Remove the panini from the press, let it cool for 1–2 minutes, then slice and enjoy.