Pin Recipe Rainy weekend afternoons in my tiny apartment kitchen became panini experiments territory. My ancient panini press, rescued from a thrift store, had somehow become the MVP of my cooking routine. The way it transforms humble ingredients into something golden and pressed together never gets old. I started making these for friends who dropped by, and suddenly everyone had a favorite combination they requested.
Last summer my neighbor stopped by while I was making the Mediterranean veggie version. She watched me layer the grilled eggplant and crumbled feta, then admitted she'd been making panini wrong for years by overcrowding them. We sat at my kitchen counter eating these hot pressed sandwiches while rain tapped against the windows, and she texted me three days later saying her family was now obsessed.
Ingredients
- Sourdough or ciabatta bread: These sturdy breads hold up beautifully to pressing and develop gorgeous crispy exteriors without getting soggy
- Basil pesto: The aromatic basil and garlicky pine nuts become even more fragrant when heated through
- Fresh mozzarella: This cheese melts into that perfect stringy consistency while milky flavor balances the bright tomatoes
- Ripe tomatoes: Look for tomatoes that give slightly when pressed and smell distinctly tomatoey
- Fresh basil leaves: Add these after pressing so they stay vibrant and dont wilt into nothingness
- Olive oil: A light brush helps achieve that restaurant quality golden crust
Instructions
- Get your press ready:
- Preheat that panini press while you prep ingredients so its piping hot when sandwiches are ready
- Prep your bread canvas:
- Lay out two slices per sandwich and spread your sauce on the inside faces only
- Layer like a pro:
- Distribute cheese and fillings evenly, then top with second bread slice sauce side down
- Seal the deal:
- Brush or butter the outside slices lightly and avoid going overboard or it will get greasy
- Press to perfection:
- Carefully place sandwiches in the press and cook for four to six minutes until golden
- The moment of truth:
- Remove carefully, let cool for literally thirty seconds, then slice diagonally and serve while hot
Pin Recipe 
Pin Recipe These panini have saved more weeknight dinners than I care to admit. Something about the ritual of layering ingredients and watching them transform under the press feels therapeutic and rewarding all at once.
Bread Selection Secrets
After testing countless bread varieties I have strong opinions about what works best. Sourdough creates the most spectacular crunch while ciabatta stays wonderfully soft inside. Avoid very soft sandwich breads as they will compress too much and lose their structure entirely.
Make Ahead Magic
You can absolutely assemble these sandwiches hours before cooking and keep them wrapped in the refrigerator. The bread actually benefits from a slight rest as it absorbs the flavors. Just brush the exterior right before pressing so it does not get soggy.
Creative Combinations
Once you master the basic technique the sandwich world becomes your playground. Try unexpected ingredients like sliced apples with sharp cheddar or leftover roasted vegetables with goat cheese. The best combinations often come from kitchen experiments.
- Leftover roasted vegetables make incredible panini fillings
- A thin layer of mustard cuts through rich cheeses beautifully
- Fresh herbs added after pressing brighten the whole sandwich
Pin Recipe 
Pin Recipe There is something deeply satisfying about turning simple ingredients into a warm crispy meal. Hope these panini bring as much joy to your kitchen as they have to mine.
Recipe FAQs
- → What type of bread works best for panini press sandwiches?
Sourdough, ciabatta, focaccia, and multigrain breads all perform beautifully. The key is choosing sturdy bread that can withstand pressing without falling apart, while developing a satisfying crunch on the exterior.
- → How long should I press each sandwich?
Press for 4-6 minutes until golden brown with visible grill marks. The exterior should feel crispy while the cheese inside becomes completely melted and hot throughout.
- → Can I make these without a panini press?
Yes—use a cast iron skillet with another heavy pan on top to mimic the pressing action. Weigh down the top pan with canned goods or a brick wrapped in foil for even pressure.
- → Should I butter or oil the bread before pressing?
Either works perfectly. Butter adds rich flavor while olive oil provides a lighter finish and higher smoke point. Brush the exterior generously for maximum crispiness.
- → How do I prevent the fillings from making the bread soggy?
Layer cheese adjacent to both bread slices to create a moisture barrier. Place wet ingredients like tomatoes in the center, and avoid over-saucing. Assemble just before pressing rather than letting sandwiches sit.
- → Can these sandwiches be made ahead and reheated?
Best enjoyed fresh from the press for optimal texture. If necessary, you can assemble components ahead and press just before serving. Reheated panini lose their signature crisp exterior.