31 Best Panini Recipes Full Of Grilled Melty Goodness

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Vegan Eggplant Sandwich

Vegan Eggplant Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 sandwiches’]

This vegan eggplant sandwich is so delicious that you’ll keep making it over and over again. Layers of smoky and fresh vegetables are packed in panini bread, then toasted till perfection!

Ingredients

• 1 eggplant (medium size, peeled, sliced and pre-soaked in slightly salted water for 30 minutes)
• 2 ciabatta buns
• 4 tablespoons vegan mayo
• 1 tomato (sliced)
• ½ cucumber (sliced)
• ½ cup arugula
• 1 tablespoon extra virgin olive oil
• 1 tablespoon soy sauce (tamari sauce for gluten-free)
• 1 teaspoon agave syrup or maple syrup
• 1 teaspoon smoked paprika
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

1. To Make the Eggplant Bacon:
2. Mix all of the ingredients in a small bowl, then brush the marinade over the eggplant slices. Bake on a baking sheet at 360°F/180°C for 20 minutes or a bit longer if needed, or shallow fry and pat dry on kitchen towel paper.

To Make the Sandwich:

1. Start by slicing the panini or ciabatta bread in half lengthwise.
2. Spread a layer of vegan mayonnaise, add a layer of smoky eggplant slices, followed by tomato slices, cucumber slices, a sprinkle of salt and pepper, and finally, top with rocket/arugula leaves and cover with the other half of the panini or ciabatta bread.
3. Cover with some foil, then toast the sandwich in a grill. Once you take it out, cut in halves (cut through the foil if you’re going to have it right away. Or leave it packed in foil to take to work, a picnic or just have it later.

2. Fish Panini Sandwich

Fish Panini Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT5M · Yield: [‘1’]

This fish panini sandwich is a perfect way to use leftover fish for a tasty and unique lunch. The warm fish paired with melted cheese between two grilled slices of bread is a crispy, savory treat. This quick and easy recipe makes a delightful sandwich that stands out from the usual deli offerings.

Ingredients

• 2 slices bread
• Fish (a piece of any type of cooked fish)
• 1 slice cheese
• 1 tbsp mayo
• 1 tsp mustard

Instructions

1. Preheat the panini press.
2. Microwave the fish for 30 seconds to warm it up.
3. Spread mustard on one slice of bread and place the cheese on top.
4. Add the warmed fish on top of the cheese.
5. Spread mayo on the second slice of bread and place it on top of the fish to assemble the sandwich.
6. Grill the sandwich in the panini press for about 2 minutes, or until the cheese melts and grill marks are golden brown.
7. Remove from the press, slice in half, and enjoy!

3. Veggie Panini

Veggie Panini (Vegetarian) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT5M · Total: PT20M · Yield: [‘4’, ‘4 sandwiches’]

These Veggie Paninis are made with Italian-inspired flavors. All you need are a few simple pantry staples, fresh basil, and cheese and they’ll come together in minutes!

Ingredients

• 1 clove garlic, peeled
• 1 14-ounce can quartered artichoke hearts, drained
• ½ cup oil packed sun dried tomatoes, drained and sliced or roughly chopped
• 1 small bunch basil, stems removed roughly chopped (.75 ounces)
• Generous pinch coarse kosher salt
• 1 cup shredded fontina, Italian cheese blend or Pizza cheese
• 8 slices Italian bread
• 1 tablespoon extra-virgin olive oil
• 8 thin slices deli provolone

Instructions

1. Preheat panini press to 400 degrees F.
2. Meanwhile, fit food processor with steel blade attachment. With motor running, drop garlic through feed tube and allow to mince.  Remove lid and add artichoke hearts, sun-dried tomatoes, basil and salt. Pulse until evenly chopped into small pieces, but not paste-like. Add shredded cheese and pulse once or twice to combine. Alternatively, mince garlic and chop the other ingredients by hand. Mix together in a medium bowl.
3. Lay bread on work surface. Brush lightly with olive oil. Flip over.
4. Lay a slice of Provolone on each slice of bread. Divide the artichoke heart combination among four slices of bread, about 1/2 cup per sandwich. Close the sandwiches with the remaining four slices of bread.
5. Cook two panini in the panini press at a time until the bread is browned and the cheese is melted, 5 to 7 minutes. Repeat with the remaining sandwiches. Cut in half and serve hot.

4. Pesto Panini with Fresh Mozzarella and Tomato

Pesto Panini with Fresh Mozzarella and Tomato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT11M · Yield: [‘6’]

Pesto Panini with Fresh Mozzarella and Tomato. A toasted buttery panini with basil pesto, melted fresh mozzarella cheese, and juicy tomatoes. 

Ingredients

• 12 Slices Bread ((sourdough, ciabatta, focaccia, or white bakery bread))
• 1 cup Pesto *
• 2 large Tomatoes ((sliced into 1/4″ slices))
• (1) 16-ounce ball Fresh Mozzarella Cheese
• Salt
• Butter

Instructions

1. Preheat panini grill, if using. Spread pesto on each slice of bread.  Place mozzarella slices on top of pesto.  
2. Layer with fresh tomatoes. Sprinkle with salt.  Place the remaining slices of bread, pesto side down, on top.  
3. Spread the top and bottom of bread with softened butter. Grill the sandwiches on panini grill, about 3 minutes per side. The paninis are done when the cheese is completely melted and the bread is toasted and golden. 
4. **If you don’t own a panini grill, you may use a skillet. Heat over medium-low heat and flip after 3-4 minutes.  

5. Chicken Panini

Chicken Panini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT12H · Cook: PT20M · Total: PT12H20M · Yield: 4

This chicken panini recipe is ideal for busy weeknights. Greek yogurt marinated chicken makes this chicken panini sandwich super tasty.

Ingredients

• 4 half chicken breasts (enough to make 4 sandwiches)
• 1 cup low-fat Greek yogurt
• 1/2 cup balsamic vinaigrette salad dressing
• 1 large red pepper, cored, seeded, and cut into 8 strips
• Olive oil cooking spray
• 8 slices bread (whole wheat or gluten free)
• 2 cups shredded Italian cheese blend (1/2 cup per panini)

Instructions

1. Combine the Greek yogurt and balsamic vinaigrette salad dressing in a bowl. Mix thoroughly.
2. Place the chicken on a cutting board. Vigorously tenderize both sides of the chicken with a blade meat tenderizer tool until the meat is as flat and even as you can get it.
3. Place chicken in a large zip-lock plastic baggie. Pour in marinade. Push out extra air and seal.
4. Place the baggie on a tray or large plate (in case of accidental leaks) in the refrigerator up to 12 hours before grilling.
5. Heat grill and coat with cooking spray.
6. Remove chicken from the baggie and throw out the marinade.
7. Place half the pepper strips and one of the chicken half breasts on the countertop grill and close. Cook, until the chicken is completely cooked through – cooking time, will depend on how hot your countertop grill gets. Note that peppers take longer to cook than chicken. Peppers should have nice grill marks and be soft when fully cooked.) Keep cooked chicken warm in the oven.
8. Add another half breast to the grill and repeat process. Remove cooked peppers from countertop grill and place in the oven to keep warm.
9. Repeat the process until all chicken and peppers have been cooked.
10. Wipe down countertop grill with paper towels and coat with cooking spray.
11. Remove cooked chicken and red peppers from the oven.
12. To assemble panini, spray outside of bread with cooking spray. Then lay bread flat and sprinkle 1/4 cup of Sargento Chef Blends Shredded 6 Cheese Italian on one slice of bread. Layer chicken, 2 pepper strips, 1/4 cup of Sargento Chef Blends Shredded 6 Cheese Italian, and the second layer of bread.
13. Carefully lay panini down on the hot surface of your grill. (Depending on the size of your countertop grill, you may want to do two paninis at a time.) Press the lid down firmly and apply gentle pressure. Cook until the bread is golden brown. (Cooking time will depend on how hot your countertop grill gets.)
14. Remove from grill and place on cutting board. Cut chicken panini on a diagonal with a serrated knife and serve immediately.

6. Grilled Vegetable Panini

Grilled Vegetable Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’]

Grilled Vegetable Panini loaded with zucchini, bell peppers and red onion. Topped with mozzarella and an Italian herb olive oil spread. Quick vegetarian meal!

Ingredients

• 1 tablespoon olive oil
• 1/2 medium red onion (cut in half and sliced)
• 1 medium zucchini (sliced lengthwise)
• 3 cups bell peppers (mix of yellow, red and orange quartered)
• salt and pepper
• Italian herb oil (recipe follows)
• 1/2 baguette cut into two sandwiches
• 6 thin slices mozzarella
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried oregano
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• pinch of red pepper flakes
• pinch of salt
• 2 teaspoons extra virgin olive oil

Instructions Grilled Vegetable Panini

1. Toss red onion, zucchini, and bell peppers in olive oil until coated. Season with salt and pepper.
2. Add vegetables to a hot grill or cast iron grill and cook until caramelized and tender. Takes about 5 minutes on each side. Take off of the grill.
3. To assemble your sandwich start by smearing the Italian herb oil on the inside of each baguette.
4. Next layer each sandwich with grilled vegetables and top with sliced mozzarella. Place back of the grill and cook until cheese has melted 2-3 minutes on each side. Weigh the sandwich down with a cast iron skillet or a brick covered in aluminum foil. You can also use a cast iron burger press.

Italian Herb Oil

1. Combine all of the ingredients together in a small bowl. Set aside at room temperature until ready to use.

7. Slow Cooker French Dip Panini

Slow Cooker French Dip Panini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT6H · Total: PT6H25M · Yield: 6

In this Slow Cooker French Dip Panini Recipe, Classic French Dip Sandwiches are converted to a Panini Recipe, crispy sourdough bread being the perfect medium to soak up the delicious au jus.

Ingredients

• 3 pounds beef chuck roast, trim extra fat off
• kosher salt
• black pepper
• 1 tablespoon olive oil
• 2 medium yellow onions, diced
• 8 cloves garlic, minced
• 2 bay leaves
• 4 tablespoons Worcestershire sauce
• 1/4 cup red wine
• 2 tablespoons tomato paste
• 1 3/4 cups beef broth
• 2 sprigs fresh thyme or 3/4 teaspoon dried thyme
• Sourdough bread, sliced thin (I like La Brea loaves or Udi’s Sliced Sourdough)
• Garlic and Herb Boursin Cheese
• Sliced Provolone Cheese

Instructions

1. Add the oil in your slow cooker’s insert if it is stove top safe, if it is not stove top safe, then heat the oil in a cast iron pan or dutch oven. Heat the oil over medium-high heat.
2. Season the beef chuck roast on all sides with salt and pepper.
3. Sear all sides of the meat in the oil over medium-high heat until each side has a nice brown crust. Remove and set aside on a plate.
4. In the same pan, saute the onion for 3 – 5 minutes, until golden, adding more oil if necessary.
5. Then add the garlic and saute for 1 minute.
6. Add the meat and any juices that have collected on the plate along with the onion and garlic to the slow cooker. Add the bay leaves, Worcestershire, red wine, tomato paste, beef broth.
7. If you’re using fresh thyme, add the sprigs during the last 30 – 60 minutes of cooking. If you’re using dried thyme, add it at the same time as the beef broth.
8. Cover with a lid and cook on low for 6 hours, or until the meat easily shreds using a fork.
9. Remove the meat and shred it or cut in into thin slices, however you prefer. Set aside in a bowl.
10. Ladle off excess fat from the top of the au jus and discard the fat. Discard the bay leaves and thyme sprigs.
11. Keep the remaining au jus in the slow cooker to keep warm while you prepare the sandwiches.
12. If desired, you can thicken the jus with flour or cornstarch.
13. After adding flour or cornstarch and whisking to combine, bring the mixture to a rolling boil. Then lower heat to keep warm.
14. Spread the inside of two pieces of bread with Boursin cheese. Top one of the insides with a slice of provolone and then shredded beef, then top the beef with another slice of provolone.
15. Put the remaining slice on top and grill using a panini press or a cast iron skillet.
16. If grilling the panini using a cast iron skillet, press down on the top of the sandwich using a brick covered in foil or a heavy sauce pan.
17. After the first side has toasted and become a golden brown, flip and repeat.
18. Serve with a side bowl of the au jus for dipping.

8. Chicken Pesto Panini

Chicken Pesto Panini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT4M · Yield: [‘4’, ‘4 people’]

A quick and easy meal idea for the family making delicious pesto chicken panini sandwiches.

Ingredients

• 2 boneless chicken breasts
• 1 tbsp Italian seasoning
• salt & pepper to taste
• 4 ciabatta rolls
• 4 tbsp mayonnaise
• 2.5 tbsp pesto
• 4 slices mozarella cheese
• 1 tomato, sliced
• 1 romaine lettuce
• 1 tbsp olive oil

Instructions

1. Slice chicken breasts in half lengthwise to create 2 chicken cutlets. Season both sides of chicken with Italian seasoning, salt, and pepper.
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook chicken on both sides for about 5 minutes, or until the chicken reaches an internal temperature of 165 degrees.
3. Remove chicken from the pan.
4. Assemble the sandwiches by slicing the ciabatta rolls in halves.
5. Spread about 1 tablespoon of mayonnaise on one half of each roll.
6. Spread about 1¼ tablespoons of pesto on the other half of each roll, then add a chicken cutlet to each sandwich.
7. Add 1 slice of mozzarella to each sandwich, followed by a tomato slice and romaine if desired.
8. Top the sandwich with the ciabatta roll with pesto. Lightly brush olive oil on top roll, then return sandwiches to the skillet.
9. Cook each sandwich for 2 minutes per side, or until the mozzarella has fully melted.
10. Serve immediately and enjoy!

9. Roasted Vegetable Pesto Panini

Pesto Veggie Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Our Pesto Veggie Sandwich is full of nutritious sauteed vegetables, pesto sauce, and Monterey jack cheese. This simple recipe makes a perfect weeknight meal that the whole family will love!

Ingredients

• 8 slices French bread (- I use my homemade french bread on this site)
• 1/2 cup pesto sauce (- I use my homemade pesto on this site)
• 2 Tablespoons butter spread
• 4 slices monterey jack cheese (- or any cheese you like)
• 1 Tablespoon olive oil
• 4 cups baby spinach
• 2 cups cherry tomatoes (- halved)
• 2-3 cups sliced mushrooms
• 12 oz. marinated artichoke hearts (- strained and chopped)
• salt and pepper (- to taste)

Instructions

1. Make vegetables. In a skillet, add olive oil over medium-high heat. Add spinach, tomatoes, and mushrooms (salt and pepper to taste) – and sauté for 3-4 minutes or until softened. Then add the chopped artichoke hearts and stir until warm. Remove from heat.1 Tablespoon olive oil, 2-3 cups sliced mushrooms, 2 cups cherry tomatoes, 4 cups baby spinach, salt and pepper, 12 oz. marinated artichoke hearts
2. Prep bread. Slice bread and then spread butter on one side of the bread – and place down on cutting board. Then spread pesto on the side of bread facing up. Lay sliced cheese on top of half of the bread (on top of the pesto sauce).8 slices French bread, 2 Tablespoons butter spread, 1/2 cup pesto sauce, 4 slices monterey jack cheese
3. Add veggies. Carefully add the roasted medley of veggies on top of the bread with cheese, and top with the remaining bread slice.
4. Grill. Carefully place paninis on the panini maker (or use a skillet on medium heat), one or two at a time, depending on how many will fit. Grill for a couple of minutes or until there are nice grill marks and the cheese starts to melt. If using a skillet, carefully flip the sandwiches after a couple of minutes.

10. Turkey Pesto Panini

Turkey Pesto Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

Turkey, fresh pesto, cheese and tomatoes pressed together for a tasty Turkey Pesto Panini. You can make this with leftover turkey or sliced deli turkey — both work great! The instructions here are for one panini, but you can easily scale up this recipe based on the number of sandwiches you would like.

Ingredients

• 1 cup basil
• 2 cloves garlic
• 1/3 cup Parmesan or Pecorino cheese
• 1/2 cup extra virgin olive oil
• 2 tablespoon toasted pine nuts or pumpkin seeds
• 2 slices of bread
• 1 slices cheddar cheese
• 2 slices turkey breast – leftover turkey or deli turkey
• 2 tbsp basil pesto
• handful of spinach
• 1 thin slice of fresh tomato
• 1 tbsp softened butter

Instructions

1. (if you don’t have on hand): Add the garlic to a food processor, and pulse to mince. Add the remaining ingredients, and process on high until everything is well combined. Set the pesto aside.
2. . See notes below for approach without a sandwich press. Spread half the butter on one side of a piece of bread. Spread the remaining butter on one side of the second piece of bread. Place both buttered sides down on a plate.
3. (we use about 2 tablespoons of pesto) on one of the unbuttered sides of bread, and set aside.
4. On the other unbuttered side of bread, add slice of cheese, followed by the turkey. Place the tomato on top of the turkey, then top with the spinach.
5. up by taking the bread with the pesto and placing it pesto side down on the cheese.
6. Carefully move the sandwich and set it in the heated press. Gently press down on the sandwich maker. The sandwich takes about 3 to 5 minutes to get the cheese melted and develop those nice griddle marks. Keep an eye on the cheese as the sandwich heats, you don’t need to cook it much past the point where the cheese has started to melt.
7. When the panini is ready, use a plastic spatula to remove the sandwich from the press. Plate the sandwich, cutting it in half if you like for presentation effects. Serve with an extra dollop of pesto. Enjoy!

11. Mediterranean Turkey Hummus Panini

Mediterranean Turkey Hummus Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT8M · Total: PT13M · Yield: [‘2’]

Mediterranean Turkey Hummus Panini makes a great lunch packing your favorite Mediterranean flavors into a warm, flavorful sandwich. Garlic and Herb hummus is spread on your favorite bread and topped with smoked turkey, roasted red peppers, spinach, sliced tomatoes, artichokes and havarti cheese to create the ultimate sandwich.

Ingredients

• 4 slices bread
• butter
• 4 tablespoons garlic & herb hummus
• 6 slices smoked turkey
• 1 small tomato (thinly sliced)
• 3 ounces roasted red peppers
• 2 handfuls fresh spinach
• 4 slices havarti cheese
• 3 ounces artichoke hearts (chopped, optional)

Instructions

1. Butter one side of each slice of bread. Lay the butter side down on a cutting board. Spread 1 Tablespoon of the hummus on the other side of each slice of bread.
2. Layer the havarti cheese, spinach, tomato, roasted red peppers, artichokes and smoked turkey on one side of the bread and close the sandwich using the other slice of bread.
3. Using a panini maker or a griddle toast each side of the sandwich for about 2-3 minutes, or until the bread becomes crispy and the cheese melts.

12. Chorizo, Queso, and Pepper Panini Sandwich

Chorizo Sandwich Panini with Queso and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 sandwiches’]

Make this Chorizo Panini when you need a quick, delicious lunch or dinner.

Ingredients

• 8 slices Franz Gluten Free Great Seed bread (or your favorite bread)
• 1 tablespoon olive oil
• 1/2 cup thinly sliced red pepper
• ½ cup sliced onions
• 1 minced garlic clove
• 16 slices Chorizo (usually found in your grocery store’s deli department)
• 8 ounces Queso fresco cheese (sliced thinly into 6 slices (can substitute with mozzarella if you can’t find Queso))
• 2 tablespoons olive oil
• 1 tablespoon finely chopped cilantro (can substitute with parsley)

Instructions

1. Heat 1 tablespoon of olive oil over medium heat in a large skillet or sauté pan.
2. Once the pan is hot, add red pepper slices and sauté for 2 minutes, stirring to ensure even cooking.
3. Add onions and garlic to the pan and sauté for 1-2 minutes, just until the onions are soft. Remove from heat.
4. Using the other two tablespoons of olive oil, lightly and evenly oil one side of each of the slices of Franz Gluten Free Great Seed bread. Place oiled side down onto a plate.
5. Set four slices aside to use as the sandwich tops. Onto the remaining four slices of bread, top each evenly with 4 slices of Chorizo.
6. Add two thin slices of Queso fresco cheese evenly over the Chorizo.
7. Top each sandwich filling with an even amount of sliced red peppers, onions, and minced garlic.
8. Sprinkle chopped cilantro (or parsley) on top of each.
9. Then use the remaining slices of bread to top each sandwich.
10. Heat a Panini press or grill pan and grill each sandwich until the cheese has melted slightly, about 4-5 minutes in a Panini press or 5-6 minutes (2-3 minutes each side) on a hot grill pan.
11. Remove, slice each sandwich in half, and enjoy immediately.

13. Roasted Red Pepper Italian Panini

Italian Panini Grill Sandwich (Lots of Melty Cheese!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’, ‘2 sandwiches’]

An easy Mediterranean style Italian panini grill sandwhich that is full of delicious flavor.

Ingredients

• 8 slices mozzarella cheese
• 1/4 cup roasted red peppers
• 1/3 cup canned artichoke slices
• 6 cloves roasted garlic
• 2 teaspoons olive oil
• 4 slices gluten free bread
• 1 teaspoon butter

Instructions

1. First you want to roast your head of garlic. You can do this in the air fryer or oven. Preheat an air fryer to 375º F or an oven to 350º F.
2. Cut off some of the top of a head of garlic. Drizzle the olive oil onto it. Put it on foil.
3. Bake the head of garlic for 25-30 minutes until golden. For the air fryer, cook it for 25 minutes.
4. Preheat the panini press. Butter one side of four slices of gluten free bread.
5. On a cutting board, slice roasted red peppers and artichokes.
6. Place two slices of bread on your panini grill, butter side down on the hot grate.
7. Spread some caramelized garlic onto each slice of bread. Add two slices of cheese on top of the garlic.
8. Next, add roasted red pepper and artichoke slices.
9. Add two more slices of cheese, then put the bread slice on top, butter side facing up towards the heated top grate.
10. Grill until the cheese is melted.

14. Grilled Halloumi Panini

Grilled Halloumi Sandwich (Aubergine & Halloumi Panini) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘2’, ‘2 paninis’]

We love a good toastie here at Somebody Feed Seb. Our Aubergine Parmigiana-inspired grilled is one of our favourite lunches of all time! A real vegetarian treat, our Aubergine & Halloumi Panini features layers of rich tomato (or chilli) paste, squeaky salty halloumi and slightly charred aubergine rounds. We’ll show you how we make it without a panini maker as well.

Ingredients

• 2 tbsp olive oil
• 1 small aubergine (cut into 1cm thick rounds)
• ½ tsp mixed herbs (optional)
• 220 g halloumi (sliced into 8 )
• 2 panini rolls
• 2 tbsp tomato paste
• 2 tbsp mayo
• 2 tbsp red onion chutney
• 20 g parmesan (finely grated, optional)

Instructions

1. Heat 1 tbsp of oil in a large frying pan. Once hot, add the rounds of aubergine and sprinkle with a little salt, pepper and mixed herbs, if using. Drizzle another tbsp of oil all over. Fry for about 8-10 minutes until soft and slightly charred, turning once halfway. Then remove from the aubergine from the pan (reserve it for the next step).
2. Add the halloumi slices to the pan and fry on both sides until browned and crispy.
3. Cut the panini rolls in half. Spread mayo on the bottom and tomato paste on the top half. Lay the halloumi, then aubergine rounds (slightly overlapping), dot the caramelised onion chutney and sprinkle with the parmesan.
4. Heat the reserved pan. Close the sandwiches and add them to the pan. Weigh the paninis down with another heavy pan, or simply place a couple of tins or a cast iron skillet on top or the top pan. Fry for 1-2 minutes. Then flip the paninis and repeat.
5. Perfect served with a green salad for a satisfying lunch!

15. Peach, Prosciutto and Burrata Panini

Peach, Prosciutto and Burrata Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT8M · Total: PT18M · Yield: [‘2’]

This Peach, Burrata, and Prosciutto Panini is the summer sandwich you didn’t know you needed. Juicy peaches, creamy burrata, and salty prosciutto get pressed between crispy, golden bread for the ultimate sweet-and-savory bite. It’s quick, fresh, and perfect for brunch, lunch, or anytime you’re craving something a little special.

Ingredients

• 2 ripe peaches, sliced thin
• ¼ cup extra-virgin olive oil, divided, plus more for drizzling
• 1 tbsp balsamic vinegar
• 4 slices bread (sourdough, multigrain are good choices)
• 4 oz burrata cheese (or two 2-ounce burrata balls)
• Kosher salt and pepper to taste
• 2-4 large fresh basil leaves, sliced thin
• 4 slices prosciutto

Instructions

1. Heat a panini press or grill pan over medium-high heat.
2. Warm the peaches: In a small skillet over medium-low heat, warm the sliced peaches with a drizzle of olive oil and balsamic vinegar for 2–3 minutes, just until softened (do not brown). Set aside.
3. Brush both sides of the bread with olive oil. Spread burrata onto two slices and gently press with a fork to spread and flatten the cheese. Drizzle with a little olive oil, then season with salt and pepper. Layer with peaches (and any remaining pan juices), basil, and prosciutto. Top with the remaining bread to make two sandwiches.
4. Place on the hot panini press or grill pan. Cook until golden and crispy- about 3–4 minutes per side if using a pan (press down with a spatula). Serve warm. Makes 2–4 servings, depending on the size of your bread.

16. Raspberry Chipotle Turkey Melt

Raspberry-Chipotle Turkey Melt is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound sliced turkey breast
• 1/3 cup raspberry jam or preserves
• 1–2 teaspoons minced chipotle peppers in adobo sauce
• 8 slices cheese (Swiss, cheddar, or provolone)
• 8 slices sourdough or whole grain bread
• 2 tablespoons butter, softened

Instructions

1. 1. Mix raspberry jam with minced chipotle to create a tangy glaze.
2. 2. Layer turkey and cheese on bread; spread a thin layer of the glaze on the bread.
3. 3. Close sandwiches and spread butter on the outside.
4. 4. Cook in a skillet or sandwich press until cheese is melted and bread is golden.
5. 5. Slice in half and serve warm.

17. Air Fryer Panini

Air Fryer Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 sandwich rolls or slices of bread
• 8 ounces fresh mozzarella or provolone, sliced
• 1 cup roasted red peppers, sliced
• 1 small zucchini, thinly sliced
• Handful fresh basil leaves
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. 1. Assemble sandwiches with cheese, roasted peppers, zucchini, and basil on bread.
2. 2. Brush outside of sandwiches with olive oil and season with salt and pepper.
3. 3. Preheat air fryer to 360F (180C) or use a hot skillet.
4. 4. Cook sandwiches 6–8 minutes, flipping once, until cheese melts and bread is crisp.
5. 5. Remove, cut in half, and serve.

18. Nutella Dessert Panini

Easy Nutella Dessert Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT7M · Total: PT12M · Yield: [‘2’, ‘2 servings’]

Easy Nutella Dessert Panini is a drippy, gooey dessert that’s perfect on the grill and can be made in minutes!

Ingredients

• 4 slices French bread
• 6 tablespoons Nutella spread
• 6 tablespoons Marshmallow cream
• 1 large bananas (sliced)
• 2-3 tablespoons butter

Instructions

1. Heat your grill, pan or panini press.
2. Prepare sandwiches: Spread Nutella on one side of bread, marshmallow cream on on slie of bread, place sliced bananas on top of marshmallow cream. Sandwich the bread together.
3. Spread butter on outside of bread and cook until bread is toasted and inside ingredients are melted.

19. Ham, Brie, Apple, and Spinach Panini with Honey Mustard

Ham and Brie Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Total: PT4M · Yield: 1

Savor the gourmet delight of our Ham and Brie Panini recipe – a perfect blend of creamy, savory, sweet, and tangy, toasted to perfection!

Ingredients

• 2 slices thick sliced bread
• 4-5 thin sliced ham slices
• Brie, several slices
• 1 apple, sliced thinly
• Baby spinach
• Honey Mustard Dressing
• Olive oil

Instructions

1. Layer ham, brie, apple and spinach on one slice of bread; slather honey mustard on the inside of the second slice.
2. Brush outside of sandwich with olive oil.
3. Place in panini press and cook evenly on both sides until brie has melted.

20. Turkey Quesadilla Panini

Turkey Quesadilla Panini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT1M · Yield: [‘1’]

This turkey quesadilla panini is the perfect combination of a cheesy quesadilla and a crispy panini! Warm turkey and gooey melted cheese are grilled inside a golden-brown tortilla, creating a deliciously satisfying meal. Best of all, this easy panini takes less than five minutes to make!

Ingredients

• 1 flour tortilla
• 2 deli turkey slices
• A handful of shredded cheese

Instructions

1. Preheat the panini press.
2. Sprinkle half of the shredded cheese on one half of the tortilla.
3. Place the turkey slices on top of the cheese.
4. Add the remaining shredded cheese over the turkey.
5. Fold the tortilla in half to form a half-moon shape.
6. Place the folded tortilla into the panini press and close it.
7. Cook for about 30 seconds or until the tortilla is golden brown and the cheese is melted.
8. Remove from the press, let it cool slightly, and enjoy!

21. Tuna Melt Panini

Classic Tuna Melt Panini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’]

Tuna Melt Panini’s are easy to make at home! Make some tuna salad, sandwich with cheese, and toast. Makes a simple lunch or a light dinner.

Ingredients

• 6 oz tuna (*drained)
• 1/3 cup cottage cheese
• 2 tbsp mayonnaise
• 1/4 cup onion (*finely chopped)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 loaf Foccacia bread (*cut into desired size sandwiches, also slice in half to fill with tuna)
• Sliced Cheese (*any works, we use American)

Instructions

1. In a bowl, combine all ingredients minus the bread and cheese.
2. Spoon tuna mixture onto one side of the bread.
3. Place one slice of cheese on top of tuna and cover to create sandwich.
4. Preheat your panini press or griddle.
5. Place sandwich on to press and close lid. Allow to cook for about 4-5 minutes, or until cheese is melted and sandwich is toasted.
6. *If using a griddle or pan, cook on each side for a few minutes, to toast evenly.
7. Remove from griddle/press and serve.

22. Dulce De Leche Dessert Panini

Dulce de Leche Dessert Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘4’]

Dulce de Leche & Strawberry Croissant Panini- layers of decadent dulce de leche (or caramel), gooey marshmallow and freshly sliced berries all in a buttery croissant. This desserts only takes 10 minutes and is OH so good!

Ingredients

• 4 large butter croissants
• 4 tablespoons Dulce de Leche or Salted Caramel Sauce
• 8 strawberries (thinly sliced (or other berry))
• 8 large marshmallows (cut each into 4 slices, or brie)
• Cooking spray

Instructions

1. Slice each croissant in half lengthwise. Spread 1/2 tablespoon of Dulce de Leche spread on each half.
2. On one side, layer strawberry slices (or other berry of choice). On the other side make a single layer of marshmallow slices (or brie).
3. Bring the two sides together to form a sandwich. Heat your panini press.
4. Coat lightly with cooking spray and grill for 2 minutes, or until marshmallow (brie) starts to melt and ooze.
5. Remove with a spatula, cut in half and enjoy your dessert!
6. If you’ve tried this recipe, come back and let us know how it was! 

23. Cuban Panini

Easy Cuban Panini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10H · Total: PT10H30M · Yield: 16

Want to make an authentic Cuban sandwich recipe that’s gluten free? Try grilling up an Easy Cuban Panini.

Ingredients

• 4 pounds boneless pork loin, cut into 3 pieces
• 1 12-ounce bottle Thousand Island dressing (plus extra for dipping)
• 1 tablespoon lemon juice
• 2 tablespoons lime juice
• 1/2 cup honey or agave nectar
• 1 teaspoon dried ground ancho chile pepper
• 1/2 teaspoon ground cayenne red pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon sea salt
• 2 loaves gluten free bread (or bread of your choice)
• 1 small jar yellow mustard
• 1 to 2 large jars whole dill pickles, thinly sliced
• 2 pounds thinly sliced Swiss or baby Swiss cheese
• 2 pounds thinly sliced deli ham
• Olive oil cooking spray

Instructions

1. Place the pork loin in a large slow cooker.
2. In a bowl, combine the Thousand Island dressing, lemon and lime juices, honey or agave, spices, and salt. Pour the dressing mixture over the pork.
3. Cook the pork on low for 8 to 10 hours or High for 4 to 6 hours. Pork is done when it’s tender enough to pull apart with a fork.
4. Pour out all of the liquid from the crock. Otherwise, you’ll have shredded pork soup!
5. Shred the pork and keep warm.
6. Spread a small amount of yellow mustard on both slices of bread.
7. Make the sandwich by layering three pickles, a slice of cheese, a slice of deli ham, and then a generous portion of the shredded pork between the two pieces of bread.
8. Lightly coat the surface of your heated countertop or panini grill with the olive oil cooking spray. Place the sandwich onto the hot surface and press the lid down firmly but gently.
9. Grill for one or two minutes until the bread is golden brown and the cheese has melted.
10. Slice each Cuban Panini in half diagonally and serve.

24. Buffalo Chicken Panini

🥪Buffalo Chicken Panini Recipe (with canned chicken) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 sandwiches’]

This Buffalo Chicken Panini, made on a panini press, is a quick and easy sandwich, using canned chicken breast. It’s perfect for lunch and WW friendly!

Ingredients

• 2 -142 g – can of chicken breast, drained
• 1 tbsp light/low-fat cream cheese
• 3 tbsp buffalo hot sauce
• 4 slices rye bread
• 8 cucumber slices
• 2 tbsp ranch dressing (non- fat)

Instructions

1. Drain canned chicken breast and mix with cream cheese.
2. Add chicken mixture to 1 slice of bread for both sandwiches, then add cucumbers and ranch dressing.
3. Place other pieces of bread on top and place sandwiches on panini press, then lower the top of the press. ** You do not need to add butter or anything else- it will not stick!
4. Cook for 4-5 minutes, approximately (keeping an eye on it) until it has grilled brown ridges (as in photos)

25. Chicken Caprese Panini

Italian Chicken Panini Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’]

Italian Chicken Panini Recipe – Crusty bread filled with gooey mozzarella cheese, roasted red pepper, shredded chicken and lots and lots of garlicky pesto.

Ingredients

• 4 slices Italian bread (, thickly sliced)
• 2 tablespoons pesto
• 1 chicken breast (, cooked and sliced in half lengthwise)
• 2 tablespoons red onion (, slivered)
• 1/4 cup roasted red peppers (, thinly sliced)
• 4 ounces low moisture, part skim mozzarella (, shredded or thinly sliced )
• Cooking Spray

Instructions

1. Slather two slices of 4 slices Italian bread evenly with 2 tablespoons pesto.
2. Top each with one half of the chicken breast and then evenly divide the sliced 2 tablespoons red onion, sliced 1/4 cup roasted red peppers and sliced or shredded 4 ounces low moisture, part skim mozzarella . Top each with another piece of chosen bread.
3. Heat the panini press and coat with the cooking spray.
4. Place the sandwiches inside to press and grill for 3-4 minutes on each side. Time will vary on the thickness of your bread and the press.
5. When sandwich is heated though and the cheese is melted, remove and with a swift hack, chop in half. Serve while hot.
6. If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

26. Italian Panini

Italian Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 1

The Italian Panini…a quick and easy gourmet sandwich packed with deliciousness! Stuffed with layers of prosciutto, mozzarella, and arugula, and served with marinara for dipping, this is the perfect easy dinner recipe when you’re short on time.

Ingredients

• 1/4 cup extra virgin olive oil
• dash of red pepper flakes
• dash of dried basil (on the heavy side)
• dash of dried oregano (on the heavy side)
• Thick slices of bread
• 5 thin slices of mozzarella
• 4-5 slices of proscuitto
• generous handful of arugula
• Bertolli Riserva Marinara with Parmigiano-Reggiano

Instructions 1.

1. Combine herbs with olive oil.
2. Brush outside of bread slices with olive oil mixture
3. Layer 3 slices of mozzarella, proscuitto, arugula, then top with 2 more slices of mozzarella before topping with second slice of bread.
4. Cook on panini maker until bread turns golden and cheese melts.
5. Warm sauce while cooking panini.
6. Serve panini with warm marinara for dipping.

27. Turkey and Bacon Panini with Fig Jam

Mrs. Fancy Pants Turkey Bacon Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’]

Forget boring turkey sandwiches. This one combines turkey, crispy bacon, sweet pear, creamy havarti cheese, fig jam on buttery sourdough bread.

Ingredients

• 8 Slices Sourdough Bread
• 3/4 lb. Turkey Breast
• 8 Slices Bacon (cooked until crisp)
• 4 Slices Havarti or White Cheddar Cheese
• 1 Bosc Pear
• 1/4 cup Arugula
• 4 Tablespoons Fig Spread
• 4 Tablespoons Butter

Instructions

1. Cook bacon until crispy in either skillet or in oven on greased baking sheet at 400 degrees for 20-25 minutes.
2. Spread fig spread on each piece of bread. Layer turkey, bacon, cheese, and pear on bread. Spread butter on each side of bread.
3. Cook the sandwiches in the preheated panini grill or in heated skillet until crispy and golden brown, about 5 minutes. Place arugula in sandwich and serve immediately.

28. Apple Cheddar and Pancetta Panini

Apple Cheddar And Pancetta Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 2

This is definitely a grownup’s version of a grilled cheese sandwich and has definitely become one of my favorites.

Ingredients

• 8 thin slices of pancetta
• 8 thick slices country bread
• whole grain mustard
• 8 slices Cheddar cheese
• 1 tart green apple, thinly sliced (I used Granny Smith)
• 1 tablespoon unsalted butter

Instructions

1. Preheat a skillet over medium heat. Cook the pancetta until it’s nicely browned and crisp. Remove from the skillet and set on a paper towel lined dish to drain.
2. Lay 4 pieces of bread on a counter or cutting board. Spread a thing layer of mustard on each slice. Then top with one slice of cheese. Layer 2 to 3 slices of apple on top, then add 2 slices of cooked pancetta on top of that. Layer another slice of cheese over the pancetta, and finish assembling the sandwiches by adding a slice of bread on top.
3. Heat a cast iron skillet over medium heat. Melt half of the butter in the pan. Place two sandwiches in the skillet and cook until the bottom of the sandwiches are golden and the cheese is beginning to melt, 2 to 3 minutes. Using a spatula, flip the sandwiches over, weigh them down with a heavy bottom pot and cook on the remaining side until it, too, is golden and the cheese is now fully melted, about 2 more minutes. Repeat with the remaining two sandwiches. Serve immediately.

29. Grilled Pesto Panini Sandwiches

Pesto Panini Sandwich Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices Italian bread
• 1 cup fresh basil pesto
• 8 slices fresh mozzarella cheese
• 4 slices ripe tomato
• 12 oz cooked chicken breast, sliced (optional)
• 1 cup baby spinach
• 1-2 tsp olive oil for brushing
• Salt and pepper to taste

Instructions

1. 1. Preheat a grill pan or panini press over medium heat.
2. 2. Assemble each sandwich: spread pesto on the bread, layer mozzarella, tomato, chicken (if using), and spinach; top with remaining bread.
3. 3. Lightly brush the outside of each sandwich with olive oil.
4. 4. Grill 3-4 minutes per side, pressing firmly until cheese melts and bread is golden.
5. 5. Remove from heat, let rest briefly, then slice in half and serve.

30. Tuscan Pesto Chicken Panini

Tuscan Pesto Chicken Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 slices ciabatta or sourdough
• 1 cup pesto
• 12 oz grilled chicken slices
• 6 oz mozzarella, sliced
• 1/2 cup sun-dried tomatoes packed in oil, drained
• 1 cup arugula leaves
• 1-2 tsp olive oil for brushing
• Salt and pepper to taste

Instructions

1. 1. Preheat grill pan.
2. 2. Layer pesto on bread, add chicken, mozzarella, sun-dried tomatoes, arugula; season.
3. 3. Close sandwiches; brush outside with olive oil.
4. 4. Grill 3-4 minutes per side until cheese melts and bread is crisp.
5. 5. Rest 1-2 minutes; slice and serve.

31. Turkey, Bacon, and Avocado Panini

Turkey, Bacon, and Avocado Panini is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘2’]

Turkey, Bacon, and Avocado Panini is a layered sandwich packed with flavor! Whether enjoyed as a lunch, dinner, or snack option..this panini comes together in only a few minutes!

Ingredients

• 2 ciabatta rolls
• sliced turkey
• provolone (*of cheese of your choosing)
• 1 avocado (*mashed)
• 1 tomato (*sliced)
• salt/pepper
• 4 bacon slices (*cooked/crumbled)

Instructions

1. Cut rolls in half.
2. On one side of the roll, place a slice of cheese, sliced turkey, and tomato.
3. On the other side of the roll, spread the mashed avocado.
4. Sprinkle a pinch of salt and pepper on top of avocado.
5. Add some crumbled bacon on top and place two sides of rolls together to create a sandwich.
6. Place sandwiches on preheated panini press and allow to cook for about 5 minutes.
7. *If you do not have a panini press, you can spread a light layer of butter on the outside of the sandwiches and cook them in a skillet, over medium heat.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.