Panini Sandwich Recipes are ideal for quick lunches and easy dinners. This version is a favorite: crisp bread layered with turkey, pesto, melty provolone, avocado, roasted peppers, and peppery arugula.
Author’s Notes
A Very Long Overdue Panini
I’m a sandwich person through and through. I turn to sandwiches more than I don’t because they’re perfect for lunch and often satisfying for dinner. In colder months I pair one with a warm bowl of soup; in warmer weather I prefer a fresh salad alongside it. This panini is simple to prepare, fills that crave for a warm, savory sandwich, and makes for a reliable go-to when you want something fast and delicious.
Over the years I’ve shared many sandwich ideas—from cold chicken and tuna salads to warm classics like French dips and sliders, and everything in between. Today I’m finally sharing panini sandwich recipes, starting with my absolute favorite.
Different Panini Sandwich Recipes
Once you master the basic panini technique, you can vary fillings and flavors endlessly. Here are some popular combinations to try next:
- Caprese: Fresh mozzarella, ripe tomato, basil, pesto, and a drizzle of balsamic reduction.
- Turkey Club: Sliced turkey, crisp bacon, cheddar, tomato, lettuce, and a smear of mayo.
- Italian: Salami, pepperoni, ham, provolone, roasted red peppers, and a touch of Italian dressing.
- Chicken Bacon Ranch: Grilled or roasted chicken, bacon, cheddar, ranch dressing, and baby spinach.
- BBQ Chicken: Shredded BBQ chicken, cheddar, thinly sliced red onion, and cilantro.
- Breakfast Panini: Scrambled eggs, bacon or sausage, cheddar, and avocado for a savory morning option.
Quick Tip
No panini press? You can make a panini in a cast-iron skillet. Place the sandwich in the hot pan, press it with another heavy skillet or a foil-wrapped brick, then flip and cook until both sides are golden and the cheese melts.
Chelsea’s Notes
Tips For Making Panini Sandwich Recipes
- Start with sturdy bread. Sourdough, ciabatta or focaccia hold up well and crisp nicely without falling apart.
- Butter or oil the outside. A light brushing of olive oil or softened butter on the outer sides yields the best golden crust.
- Don’t overstuff. Too many fillings prevent even heating and make pressing difficult. Keep layers balanced.
- Use thinly sliced cheese. Thin slices melt faster and more evenly than thick cuts.
- Let it rest briefly. Allow the sandwich to cool 1–2 minutes before slicing so the cheese sets slightly and doesn’t run out.
- Press gently. Compress the sandwich so it holds together without being completely flattened.
Storage
Paninis are best served immediately while the bread is crisp and the cheese is molten. If you need to store leftovers, keep them refrigerated and reheat in a hot skillet or panini press to restore crispness.
More Sandwiches To Try
Sandwiches
Grilled Cheese Sandwich Recipe
Sandwiches
Chicken Caesar Sandwich
Sandwiches
Cucumber Sandwich Recipe
Sandwiches
Turkey Sandwich
Panini Sandwich Recipes
Chelsea Lords
15 minutes
5 minutes
20 minutes
1 sandwich (recipe scales easily)
Equipment
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Panini press or see note for stovetop method
Ingredients
- 2 slices sourdough bread or ciabatta or focaccia
- olive oil or softened butter for outer slices
- mayo
- pesto best-quality, see notes
- 4 slices provolone cheese ultra-thin, 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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Heat a panini press according to the manufacturer’s recommendations.
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Lightly brush the outside of both bread slices with olive oil or softened butter.
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Spread mayo on one inside cut side of the bread and pesto on the other.
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Layer ingredients in this order: 2 slices provolone, turkey, roasted red peppers (patted dry), avocado (seasoned with a light sprinkle of salt and pepper), arugula (tossed with a little olive oil if desired), and the remaining 2 slices of provolone. Top with the remaining bread slice.
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Place the sandwich in the heated panini press, close gently, and cook for 3–5 minutes, until the bread is crisp and golden and the cheese has melted.
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Remove the panini, let it rest 1–2 minutes, then slice and enjoy.
Final step! Please let us know how it was by leaving a review in the comments.
Recipe Notes
Note 1: No Panini Press? You can make this sandwich in a hot skillet. Place the assembled sandwich in the skillet, press down with another heavy skillet or a foil-wrapped brick, cook until golden, then flip and repeat to crisp the other side and fully melt the cheese.
Note 2: Use a Good Pesto. A quality pesto elevates this panini—homemade or a favorite store-bought brand will work. Choose one with fresh basil and good olive oil for best flavor.
Quick Tip: Avoid overfilling. Keeping fillings in even, modest layers helps the sandwich press neatly and allows everything to heat through evenly.
Storage: Paninis are at their best hot from the press while the bread is crisp and the cheese is melted. Store leftovers briefly in the refrigerator and reheat in a skillet or press to restore texture.
Nutrition
| Calories: 804 kcal
| Carbohydrates: 69 g
| Protein: 33 g
| Fat: 45 g
| Sodium: 1961 mg
| Fiber: 9 g
Nutrition information is automatically calculated and should be used as an approximation.