Panini Press Innovations (Printable)

Creative sandwich combinations pressed to golden perfection with crispy exteriors and melty, flavorful fillings.

# What You Need:

→ Classic Caprese

01 - 8 slices sourdough or ciabatta bread
02 - 4 tablespoons basil pesto
03 - 8 oz 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 - 4 oz 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 - 4 oz 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

# How-To Steps:

01 - Preheat your panini press according to the manufacturer's instructions until ready for use.
02 - Lay out two slices of your chosen bread for each sandwich you plan to assemble.
03 - Spread the appropriate sauce (pesto, cranberry sauce, hummus, or BBQ sauce) on the inner sides of both bread slices.
04 - Assemble each sandwich by layering the specified cheese, meats, vegetables, and greens evenly between the bread slices.
05 - Close each sandwich and lightly brush the outer sides with olive oil or spread with butter to ensure golden crisping.
06 - Place sandwiches in the preheated panini press. Cook for 4 to 6 minutes until bread achieves golden crispness and filling is thoroughly heated.
07 - Remove cooked sandwiches from the press, slice diagonally, and serve immediately while hot.

# Expert Suggestions:

01 -
  • You can use up almost anything lurking in your fridge and make it feel gourmet in under ten minutes.
  • The crispy, toasted exterior gives every bite a satisfying crunch that cold sandwiches just cannot match.
  • Each combination here is flexible enough to swap ingredients based on your mood or what is on hand.
  • These panini work equally well as quick weeknight dinners or fancy appetizers when friends drop by.
02 -
  • Do not skip preheating the press, or your bread will steam instead of crisp and you will end up with a soggy sandwich.
  • If your fillings are cold, warm them slightly before assembling so the cheese melts evenly and the sandwich heats through faster.
  • Press gently at first to avoid squeezing out all the fillings, then let the machine do the rest.
  • If you do not have a panini press, use a grill pan and press down with a heavy skillet wrapped in foil.
03 -
  • Pat vegetables and greens dry before layering them to prevent the sandwich from becoming soggy as it cooks.
  • If your panini press does not have adjustable heat, keep a close eye on the sandwiches to avoid burning the bread before the cheese melts.
  • Let the sandwiches rest for a minute after pressing so the cheese sets slightly and does not ooze out when you slice them.
  • Use parchment paper on the press plates if your fillings tend to stick or if you are working with particularly cheesy combinations.
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