Panini Press Sandwich Combos (Printable)

A collection of golden, pressed sandwiches with tasty fillings, perfect for quick lunches or snacks.

# What You'll Need:

→ Classic Caprese

01 - 8 slices sourdough or ciabatta bread
02 - 4 tablespoons basil pesto
03 - 225 grams (8 oz) fresh mozzarella, sliced
04 - 2 medium tomatoes, sliced
05 - Fresh basil leaves, as needed
06 - Olive oil for brushing

→ Turkey & Cranberry

07 - 8 slices multigrain bread
08 - 115 grams (4 oz) sliced turkey breast
09 - 4 tablespoons cranberry sauce
10 - 4 slices Swiss cheese
11 - Baby spinach leaves, as needed
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 - 115 grams (4 oz) crumbled feta cheese
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

# Method:

01 - Preheat panini press according to the manufacturer's instructions.
02 - Lay out two slices of chosen bread per sandwich.
03 - Spread the chosen sauce (pesto, cranberry sauce, hummus, or BBQ sauce) evenly on the inner sides of bread slices.
04 - Layer cheeses, meats, vegetables, and greens as specified for each combination, distributing ingredients evenly.
05 - Close sandwiches and lightly brush the outer sides of the bread with olive oil or spread with butter.
06 - Place sandwiches in the panini press and cook for 4 to 6 minutes until bread is golden and crispy and fillings are heated through.
07 - Remove sandwiches, slice as desired, and serve immediately while hot.

# Expert Advice:

01 -
  • Four completely different flavor profiles mean you'll never get bored, and each one actually tastes like it belongs in a real restaurant.
  • The whole process is genuinely faster than waiting in a lunch line, but tastes like you spent way more time than you actually did.
  • Crispy bread that doesn't fall apart, melted cheese that stays inside where it belongs, and warm fillings that actually taste fresh—it's the trifecta.
02 -
  • Moisture is your enemy—if your vegetables or fillings are wet, pat them dry first or your beautiful panini will turn into a steam pocket that makes the bread chewy instead of crispy.
  • Cheese placement matters more than you'd expect; putting it against the bread helps it create a seal that keeps everything else from sliding around and also helps it melt more evenly into every bite.
  • Not all panini presses cook the same speed, so the first one you make is basically a test to figure out your specific timing—don't assume five minutes is perfect for yours.
03 -
  • Prep your fillings before you fire up the press so everything happens fast—timing matters when a press is heating, and you don't want to scramble mid-assembly.
  • If your panini press has adjustable temperature, find the sweet spot through trial and error; too hot and bread burns before cheese melts, too cool and you get compressed bread instead of crispy exterior.
  • Leftovers actually work okay cold the next day, but they're genuinely better eaten fresh while the bread still has that crispy-outside-warm-inside thing happening.
Return