Dive into a world where healthy meets delicious with these 20 panini recipes! Whether you’re craving a quick weeknight dinner, a seasonal favorite, or some wholesome comfort food, we’ve got a sandwich for every occasion. Get ready to transform your lunch game—these easy, mouthwatering ideas are sure to inspire your next kitchen adventure. Let’s start stacking!
Grilled Chicken and Avocado Panini
A grilled chicken and avocado panini is the culinary equivalent of a warm hug—it’s cozy, satisfying, and guaranteed to make your taste buds do a happy dance. Imagine juicy, herb-kissed chicken, creamy avocado, and melty cheese all pressed between golden, crispy bread… basically, a flavor party you’re invited to host. Let’s get this sandwich soirée started!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Chicken & Marinade:
– 2 boneless, skinless chicken breasts (about 6 oz each)
– 2 tbsp olive oil
– 1 tbsp fresh lemon juice
– 1 tsp dried Italian seasoning
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
For the Assembly:
– 4 slices sourdough bread (about 1/2 inch thick)
– 1 ripe avocado, pitted and sliced
– 4 slices provolone cheese
– 2 tbsp mayonnaise
– 1 tbsp unsalted butter, softened
Instructions
1. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, 1 tsp dried Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper until combined.
2. Add 2 boneless, skinless chicken breasts to the bowl, turning to coat them evenly in the marinade. Let them marinate at room temperature for 10 minutes. Tip: Marinating at room temperature helps the flavors penetrate faster without making the chicken tough.
3. Preheat a grill pan or skillet over medium-high heat until a drop of water sizzles on contact, about 3 minutes.
4. Place the marinated chicken breasts on the hot grill pan. Cook for 5-6 minutes per side, or until the internal temperature reaches 165°F on an instant-read thermometer and the exterior has visible grill marks.
5. Transfer the cooked chicken to a cutting board and let it rest for 3 minutes. Tip: Resting allows the juices to redistribute, keeping the chicken moist when sliced.
6. While the chicken rests, spread 1 tbsp unsalted butter evenly on one side of each of the 4 slices of sourdough bread.
7. Slice the rested chicken breasts thinly against the grain.
8. On the unbuttered side of two bread slices, spread 1 tbsp mayonnaise each.
9. Layer each mayonnaise-spread slice with 2 slices of provolone cheese, half of the sliced chicken, and half of the sliced avocado.
10. Top with the remaining bread slices, buttered sides facing out.
11. Preheat a panini press or a large skillet over medium heat. If using a skillet, place a heavy pan or foil-wrapped brick on top to press the sandwich.
12. Place the assembled sandwiches in the press or skillet. Cook for 3-4 minutes, or until the bread is golden brown and crispy and the cheese is fully melted. Tip: Press gently to avoid squeezing out the fillings—you want compact flavor, not a messy escape!
13. Remove the paninis from the heat and let them cool for 1 minute before slicing diagonally.
Mouthwatering results await: each bite delivers a crunch from the toasted sourdough, a creamy contrast from the avocado, and a savory punch from the juicy, herbaceous chicken. Serve it alongside a crisp salad or dunk it in a side of marinara sauce for an extra zesty twist—this panini is versatile enough to steal the spotlight at any meal.
Mediterranean Veggie Panini
Ditch the bland lunch routine and meet your new best friend: a Mediterranean Veggie Panini that’s so packed with flavor, it might just make your boring old sandwich weep with envy. Imagine a warm, crispy hug of bread cradling tangy, herby veggies and melty cheese—this isn’t just a sandwich; it’s a vacation for your taste buds!
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- For the veggie filling:
- 1 red bell pepper, thinly sliced
- 1 small zucchini, thinly sliced into half-moons
- 1/2 red onion, thinly sliced
- 1 cup baby spinach
- 1 tbsp olive oil
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp black pepper
- For assembly:
- 4 slices sourdough bread
- 4 slices provolone cheese
- 2 tbsp sun-dried tomato pesto
- 1 tbsp butter, softened
Instructions
- Heat a large skillet over medium-high heat and add 1 tbsp olive oil.
- Add the sliced red bell pepper, zucchini, and red onion to the skillet.
- Sprinkle with 1/2 tsp dried oregano, 1/4 tsp salt, and 1/4 tsp black pepper.
- Sauté the veggies for 5-7 minutes, stirring occasionally, until they are tender and lightly charred. Tip: Don’t overcrowd the pan—cook in batches if needed for that perfect caramelization!
- Add 1 cup baby spinach to the skillet and cook for 1 minute, just until wilted, then remove from heat.
- Spread 1 tbsp sun-dried tomato pesto evenly onto two slices of sourdough bread.
- Layer 2 slices of provolone cheese onto each pesto-covered bread slice.
- Divide the cooked veggie mixture evenly over the cheese on both sandwiches.
- Top each with the remaining bread slices to form sandwiches.
- Spread 1/2 tbsp softened butter evenly on the outer side of each bread slice. Tip: Softened butter spreads easily without tearing the bread—microwave for 5-10 seconds if it’s too firm!
- Preheat a panini press or a grill pan to 375°F. If using a grill pan, place a heavy skillet on top to press the sandwich.
- Place the sandwiches in the press or pan and cook for 3-4 minutes, until the bread is golden brown and crispy and the cheese is melted. Tip: No press? Use a George Foreman grill or wrap a brick in foil for a DIY weight!
Craving something crunchy and gooey? This panini delivers with a satisfying crisp exterior that gives way to a warm, melty center bursting with herby, tangy veggies. Serve it sliced diagonally for maximum Instagram appeal, or pair it with a simple side salad for a lunch that feels downright gourmet without the fuss.
Spinach and Feta Panini
Venture beyond the sad desk sandwich and meet your new lunchtime hero—a spinach and feta panini that’s so melty and satisfying, it might just convince you that your panini press is the most important appliance in your kitchen (sorry, coffee maker). This handheld delight packs a flavorful punch with minimal fuss, proving that gourmet doesn’t have to mean complicated.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
For the Filling:
– 2 cups fresh baby spinach leaves
– 1/2 cup crumbled feta cheese
– 1/4 cup sun-dried tomatoes in oil, drained and chopped
– 1 tbsp olive oil
For Assembly:
– 4 slices sourdough bread
– 2 tbsp unsalted butter, softened
Instructions
1. Heat a medium skillet over medium-high heat and add 1 tbsp olive oil.
2. Add 2 cups fresh baby spinach to the skillet and sauté for 2–3 minutes, until wilted and bright green—Tip: Don’t overcrowd the pan to avoid steaming instead of sautéing.
3. Remove the skillet from heat and stir in 1/2 cup crumbled feta cheese and 1/4 cup chopped sun-dried tomatoes until just combined.
4. Preheat your panini press to 375°F—Tip: If you don’t have a press, use a heavy skillet and weigh it down with a foil-wrapped brick or canned goods for that signature crisp.
5. Lay out 4 slices of sourdough bread and evenly spread 2 tbsp softened unsalted butter on one side of each slice.
6. Divide the spinach-feta mixture between two slices of bread, placing it on the unbuttered side, then top with the remaining slices, buttered sides facing out.
7. Place the sandwiches in the preheated panini press, close the lid, and cook for 4–5 minutes, until the bread is golden brown and crispy and the cheese is visibly melted—Tip: Check at 4 minutes; press times can vary, so adjust to avoid burning.
8. Carefully remove the panini from the press, let them cool for 1–2 minutes, then slice diagonally with a serrated knife for clean cuts.
Enjoy that first bite where the crunchy sourdough gives way to a warm, tangy feta and earthy spinach filling, with sun-dried tomatoes adding a sweet, chewy surprise. Serve it alongside a simple tomato soup for dunking, or pack it for a picnic where it’ll hold up beautifully without getting soggy.
Turkey and Cranberry Panini
Mmm, nothing says ‘holiday leftovers with a glow-up’ like a Turkey and Cranberry Panini—it’s the cozy, melty sandwich that turns your fridge treasures into a crispy, gooey masterpiece in minutes. Let’s get grilling!
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
For the Sandwich Fillings:
– 2 cups shredded cooked turkey (about 8 oz)
– 1/2 cup whole-berry cranberry sauce
– 4 slices provolone cheese
– 4 slices sourdough bread
For Cooking:
– 2 tbsp unsalted butter, softened
Instructions
1. Preheat a panini press or a large skillet over medium heat to 375°F—if using a skillet, place a heavy pan on top to press the sandwich.
2. Spread 1/2 tbsp of softened butter evenly on one side of each slice of sourdough bread.
3. Place one slice of sourdough bread, buttered-side down, on a clean surface.
4. Layer 1 slice of provolone cheese on the bread to create a melty barrier that prevents sogginess.
5. Evenly distribute 1 cup of shredded cooked turkey over the cheese.
6. Spoon 1/4 cup of whole-berry cranberry sauce over the turkey, spreading it lightly to cover.
7. Top with another slice of provolone cheese to seal in the flavors.
8. Place the second slice of sourdough bread on top, buttered-side up, to form the sandwich.
9. Transfer the sandwich to the preheated panini press or skillet and cook for 3–4 minutes until the bread is golden brown and crispy, and the cheese is fully melted—press firmly if using a skillet.
10. Remove the panini from the heat, let it rest for 1 minute to set the fillings, then slice diagonally with a serrated knife for clean cuts.
11. Repeat steps 2–10 to make the second sandwich.
Crunchy sourdough gives way to a warm, savory-sweet filling where the turkey stays juicy and the cranberry adds a tangy pop. Serve it with a side of crispy sweet potato fries or dunk it in leftover gravy for an extra indulgent twist!
Caprese Panini with Balsamic Glaze
Feast your eyes on this Italian-inspired masterpiece that’s about to make your taste buds do a happy dance—it’s the ultimate upgrade to your sandwich game, perfect for a cozy holiday evening like today! Forget boring lunches; this Caprese Panini with Balsamic Glaze is a flavor-packed hug in crispy bread, ready to save you from last-minute meal stress with its simple, swoon-worthy charm.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the Panini:
– 4 slices of sourdough bread
– 8 ounces fresh mozzarella cheese, sliced into ¼-inch thick rounds
– 2 medium ripe tomatoes, sliced into ¼-inch thick rounds
– ¼ cup fresh basil leaves
– 2 tablespoons extra-virgin olive oil
For the Balsamic Glaze:
– ½ cup balsamic vinegar
– 1 tablespoon honey
Instructions
1. Preheat a panini press or a large skillet over medium-high heat to 375°F—if using a skillet, place a heavy pan on top to press the sandwich later.
2. In a small saucepan over medium heat, combine the balsamic vinegar and honey, stirring constantly with a whisk until the mixture thickens to a syrup-like consistency, about 5-7 minutes; remove from heat and set aside to cool slightly. Tip: Watch closely to avoid burning, as the glaze can go from perfect to burnt quickly!
3. Brush one side of each slice of sourdough bread lightly with extra-virgin olive oil using a pastry brush.
4. On the unoiled side of two bread slices, layer the mozzarella cheese slices evenly, followed by the tomato slices and fresh basil leaves.
5. Top with the remaining bread slices, oiled sides facing out, to form two sandwiches.
6. Place the sandwiches in the preheated panini press or skillet, pressing down firmly if using a skillet with the heavy pan, and cook for 3-4 minutes until the bread is golden brown and crispy and the cheese is melted. Tip: Check halfway through to ensure even browning—adjust heat if needed to prevent sogginess.
7. Remove the sandwiches from the heat and let them rest on a cutting board for 1 minute to set the fillings.
8. Drizzle the balsamic glaze generously over the top of each sandwich just before serving. Tip: For extra flair, serve the remaining glaze on the side for dipping!
Get ready to bite into a symphony of textures: the crispy, golden sourdough gives way to gooey, melted mozzarella and juicy tomatoes, all brightened by that sweet-tangy balsamic glaze. Serve it sliced diagonally with a side of mixed greens for a light dinner, or pair it with a warm soup to turn this panini into a comforting feast that’ll have everyone asking for seconds!
Roasted Red Pepper and Hummus Panini
Kick off your lunch game with a sandwich so good, it’ll make your boring old PB&J weep with envy. This roasted red pepper and hummus panini is the crispy, creamy, veggie-packed hero your taste buds have been begging for—no cape required, but a napkin is highly advised.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 8 minutes
Ingredients
For the filling:
– 1 cup store-bought or homemade hummus
– 1 large red bell pepper, roasted, peeled, and sliced into strips (about ½ cup)
– 4 slices provolone cheese
– 4 slices sourdough bread
For assembly and cooking:
– 2 tbsp olive oil
– 1 tsp dried oregano
Instructions
1. Preheat a panini press or a skillet over medium heat to 375°F—if using a skillet, place a heavy pan on top to press the sandwich.
2. Spread ½ cup of hummus evenly on two slices of sourdough bread.
3. Layer ¼ cup of roasted red pepper strips over the hummus on each slice.
4. Top the peppers with 2 slices of provolone cheese per sandwich.
5. Place the remaining bread slices on top to form two sandwiches.
6. Brush the outer sides of each sandwich lightly with 1 tbsp of olive oil total, using a pastry brush for even coverage.
7. Sprinkle ½ tsp of dried oregano over the oiled surface of each sandwich for a herby kick.
8. Place the sandwiches in the preheated panini press or skillet and cook for 4 minutes, pressing down firmly if using a skillet, until the bread is golden brown and crispy.
9. Flip the sandwiches if using a skillet, or remove from the press, and cook for an additional 4 minutes until the cheese is fully melted and bubbly.
10. Remove from heat, let cool for 1 minute to avoid a mouth-scorching situation, then slice diagonally with a sharp knife for maximum aesthetic appeal.
Perfectly crispy on the outside with a gooey, savory center, this panini delivers a flavor punch that’s both smoky from the peppers and tangy from the hummus. Serve it alongside a crisp salad or dunk it in a side of marinara sauce for an extra indulgent twist—your lunch break will never be the same again!
Grilled Eggplant and Pesto Panini
Veggie lovers, rejoice! This grilled eggplant and pesto panini is about to become your new favorite sandwich crush—it’s so good, you might forget there’s no meat involved. Imagine smoky, tender eggplant slices hugging a vibrant basil pesto, all pressed between toasty bread until golden and gloriously melty. Trust me, your lunch game just leveled up.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Eggplant:
– 1 medium eggplant, sliced into ½-inch rounds
– 2 tablespoons olive oil
– ½ teaspoon salt
For the Pesto:
– 2 cups fresh basil leaves, packed
– ¼ cup grated Parmesan cheese
– ¼ cup pine nuts
– 2 cloves garlic, peeled
– ½ cup olive oil
For Assembly:
– 4 slices sourdough bread
– 4 slices provolone cheese
Instructions
1. Preheat a grill or grill pan to medium-high heat (about 400°F).
2. Brush both sides of the eggplant rounds evenly with 2 tablespoons olive oil and sprinkle with ½ teaspoon salt.
3. Place the eggplant slices on the hot grill and cook for 4–5 minutes per side, until tender with visible grill marks.
4. While the eggplant grills, make the pesto: In a food processor, combine 2 cups fresh basil leaves, ¼ cup grated Parmesan cheese, ¼ cup pine nuts, and 2 cloves garlic.
5. Pulse the mixture until finely chopped, then slowly drizzle in ½ cup olive oil while the processor runs until smooth.
6. Remove the grilled eggplant from the heat and set aside.
7. Lay out 4 slices of sourdough bread and spread a generous layer of pesto on each slice.
8. Top two slices with grilled eggplant rounds and 2 slices of provolone cheese each.
9. Close the sandwiches with the remaining bread slices, pesto-side down.
10. Heat a panini press or skillet over medium heat and lightly brush the outside of the sandwiches with olive oil.
11. Press the sandwiches in the panini press for 3–4 minutes, or cook in a skillet, weighing them down with a heavy pan, until the bread is golden and the cheese melts.
12. Slice the panini in half diagonally and serve immediately.
Yes, that first bite is pure magic—crispy bread gives way to creamy pesto and smoky eggplant, with the provolone pulling everything together in a gooey embrace. Try pairing it with a simple arugula salad for a light dinner, or pack it for a picnic where it’ll steal the show without breaking a sweat.
Turkey and Apple Panini with Honey Mustard
Venture beyond the basic sandwich and meet your new lunchtime hero—a panini that’s so good, it might just make your toaster jealous. This Turkey and Apple Panini with Honey Mustard is the perfect mash-up of savory, sweet, and tangy, all hugged by crispy, golden bread. It’s the culinary equivalent of finding a twenty-dollar bill in your winter coat—unexpectedly delightful and guaranteed to brighten your day.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the Honey Mustard Sauce:
– 2 tablespoons Dijon mustard
– 1 tablespoon honey
For the Panini Assembly:
– 4 slices sourdough bread
– 1 tablespoon olive oil
– 6 ounces sliced roasted turkey breast
– 1/2 medium apple, thinly sliced (about 1/4-inch thick)
– 2 slices sharp cheddar cheese
– 2 tablespoons unsalted butter, softened
Instructions
1. In a small bowl, whisk together the Dijon mustard and honey until smooth to make the honey mustard sauce.
2. Lay out the 4 slices of sourdough bread on a clean work surface.
3. Brush one side of each bread slice lightly with the olive oil using a pastry brush.
4. Flip the bread slices over so the oiled sides are facing down.
5. Spread the honey mustard sauce evenly over the unoiled side of all 4 bread slices.
6. Divide the sliced roasted turkey breast evenly between 2 of the bread slices, placing it on top of the sauce.
7. Arrange the thinly sliced apple evenly over the turkey on those same 2 slices.
8. Place 1 slice of sharp cheddar cheese on top of the apple on each of those 2 slices.
9. Top each with the remaining 2 bread slices, sauce-side down, to form 2 sandwiches with the oiled sides facing outward.
10. Spread the softened unsalted butter evenly over the top outer side of each sandwich.
11. Preheat a panini press or a large skillet over medium heat to 350°F; if using a skillet, preheat it for 3 minutes until hot.
12. Place 1 sandwich, buttered-side down, into the press or skillet, then spread butter on the top outer side.
13. Cook for 4-5 minutes in a panini press until the bread is golden brown and crispy, or in a skillet, pressing down with a spatula and flipping halfway through until both sides are golden brown.
14. Remove the first sandwich and repeat steps 12-13 with the second sandwich.
15. Let the paninis rest for 2 minutes on a cutting board before slicing diagonally with a serrated knife.
Heavenly bites await with that irresistible crunch giving way to tender turkey, sweet apple, and melty cheese. The honey mustard adds a zesty kick that ties it all together—perfect for a cozy lunch or a quick dinner upgrade. Try serving it with a side of crisp pickles or a simple green salad to round out the meal.
Black Bean and Corn Panini
Feast your eyes, friends, because we’re about to turn a humble can of beans and some corn into a panini that’s so good, it might just make you forget your name for a second. This Black Bean and Corn Panini is the ultimate fridge-raid hero, ready to save your lunch from a sad sandwich fate with minimal effort and maximum flavor payoff.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the Filling:
– 1 (15-ounce) can black beans, rinsed and drained
– 1 cup frozen corn kernels, thawed
– 1/2 cup shredded pepper jack cheese
– 1/4 cup finely chopped red onion
– 2 tablespoons chopped fresh cilantro
– 1 tablespoon lime juice
– 1/2 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon salt
For Assembly & Cooking:
– 4 slices sourdough bread
– 2 tablespoons softened unsalted butter
– 1 tablespoon olive oil
Instructions
1. In a medium bowl, combine the rinsed black beans, thawed corn, shredded pepper jack cheese, chopped red onion, chopped cilantro, lime juice, ground cumin, smoked paprika, and salt. Gently stir until everything is evenly mixed. Tip: Rinsing the beans well removes excess sodium and that starchy liquid, giving you better flavor control.
2. Spread 1/2 tablespoon of softened unsalted butter evenly on one side of each slice of sourdough bread.
3. Divide the black bean and corn mixture evenly between two slices of bread, placing it on the unbuttered side and pressing it down slightly. Top each with the remaining bread slices, buttered sides facing out.
4. Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium heat until it shimmers, about 2 minutes.
5. Carefully place the assembled sandwiches in the hot pan. Cook for 4-5 minutes, pressing down gently with a spatula, until the bottom bread is deeply golden brown and crispy. Tip: Don’t move the sandwiches around too much while cooking—this lets that perfect crust form.
6. Flip the sandwiches using the spatula. Cook for another 3-4 minutes on the second side until equally golden brown, the cheese is fully melted, and the filling is heated through. Tip: If your panini is browning too quickly, reduce the heat to medium-low to prevent burning while the filling warms up.
7. Transfer the panini to a cutting board, let them rest for 1 minute, then slice each in half diagonally.
Zesty, creamy, and with a satisfying crunch in every bite, this panini is a flavor fiesta. The melted pepper jack adds a gentle kick that plays perfectly with the smoky cumin and bright lime. Serve it with a side of cool salsa or a simple green salad for a lunch that feels anything but simple.
Grilled Salmon and Dill Panini
Tired of the same old lunchtime blues? Let’s shake things up with a grilled salmon and dill panini that’s so good, it might just make your boring sandwich weep with envy. This flaky, herby, crispy delight is the hero your taste buds deserve, turning a simple sandwich into a gourmet escape without the fuss.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Salmon:
– 2 salmon fillets (about 6 oz each)
– 1 tbsp olive oil
– 1/2 tsp salt
– 1/4 tsp black pepper
For the Dill Spread:
– 1/4 cup mayonnaise
– 1 tbsp fresh dill, finely chopped
– 1 tsp lemon juice
For Assembling the Panini:
– 4 slices sourdough bread
– 1/2 cup arugula
– 4 slices Swiss cheese
– 2 tbsp butter, softened
Instructions
1. Preheat a grill pan or skillet over medium-high heat (about 400°F).
2. Brush the salmon fillets with 1 tbsp olive oil, then season both sides evenly with 1/2 tsp salt and 1/4 tsp black pepper.
3. Place the salmon skin-side down on the hot grill pan and cook for 4 minutes without moving it to get a nice sear.
4. Flip the salmon carefully using a spatula and cook for another 3–4 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork. Remove from heat and let it rest for 2 minutes.
5. While the salmon rests, in a small bowl, combine 1/4 cup mayonnaise, 1 tbsp fresh dill, and 1 tsp lemon juice to make the dill spread. Mix until smooth.
6. Spread the softened butter evenly on one side of each slice of sourdough bread.
7. On the unbuttered side of two bread slices, layer 2 slices Swiss cheese, one cooked salmon fillet (skin removed), 1/4 cup arugula, and a generous dollop of the dill spread.
8. Top with the remaining bread slices, buttered sides facing out.
9. Heat a panini press or a clean skillet over medium heat. Place the assembled sandwiches in the press or skillet and cook for 3–4 minutes, pressing down gently if using a skillet, until the bread is golden brown and the cheese is melted.
10. Remove the panini from the heat, slice diagonally, and serve immediately.
Gorgeously golden and packed with flavor, this panini delivers a satisfying crunch from the sourdough that gives way to tender, flaky salmon and a creamy dill kick. For a fun twist, serve it with a side of sweet potato fries or a crisp salad to balance the richness—it’s a meal that’s as impressive as it is easy to devour.
Portobello Mushroom and Swiss Panini
Fancy a sandwich that’s so satisfying it might just make you forget about the holiday rush? This Portobello Mushroom and Swiss Panini is here to rescue your taste buds from the ordinary—think juicy, meaty mushrooms and melty cheese hugged by crispy, golden bread. It’s the ultimate cozy-up-on-the-couch meal that’s ridiculously easy to whip up, even if your kitchen skills are more ‘microwave maestro’ than ‘culinary wizard.’
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the filling:
– 2 large Portobello mushroom caps (about 4 inches wide)
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 slices Swiss cheese
For assembly:
– 4 slices sourdough bread
– 2 tablespoons butter, softened
Instructions
1. Preheat a panini press or a large skillet over medium-high heat to 375°F.
2. Clean the Portobello mushroom caps by wiping them with a damp paper towel to remove any dirt.
3. Brush both sides of the mushroom caps evenly with 1 tablespoon olive oil.
4. Season the mushroom caps with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Place the mushroom caps on the preheated panini press or skillet, gill-side down, and cook for 4 minutes until they release moisture and start to soften.
6. Flip the mushroom caps and cook for another 3 minutes until tender and lightly browned.
7. Remove the mushroom caps from the heat and let them cool slightly on a cutting board for 1 minute to prevent steaming the bread.
8. Slice the mushroom caps into 1/2-inch thick strips.
9. Spread 1 tablespoon softened butter evenly on one side of each slice of sourdough bread.
10. Place 2 slices of Swiss cheese on the unbuttered side of two bread slices.
11. Divide the sliced mushroom caps evenly over the cheese on those two bread slices.
12. Top with the remaining 2 slices of Swiss cheese and the other two bread slices, buttered sides facing out.
13. Place the assembled sandwiches on the panini press or skillet and cook for 3–4 minutes, pressing down gently, until the bread is golden brown and crispy and the cheese is fully melted.
14. Remove the panini from the heat and let them rest for 1 minute on a wire rack to keep the crust crisp.
15. Slice each panini in half diagonally with a serrated knife for clean cuts.
16. Serve immediately while hot and gooey.
Delight in every bite as the earthy, umami-rich mushrooms meld with the nutty, creamy Swiss cheese, all encased in a bread that’s perfectly crisp on the outside yet tender within. For a fun twist, dunk it in a side of marinara sauce or pair it with a crisp apple salad to balance the richness—it’s a sandwich that’s hearty enough to be a meal but elegant enough to impress even the pickiest eaters.
Greek Chicken Panini with Tzatziki
Just when you thought your panini press was destined for a life of boring ham-and-cheese duty, this Greek Chicken Panini with Tzatziki swoops in to save lunchtime from monotony. It’s a Mediterranean vacation between two slices of bread, packed with flavor that’ll make your taste buds do a little Sirtaki dance.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Chicken & Marinade
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 tbsp lemon juice
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp salt
– 1/4 tsp black pepper
For the Tzatziki Sauce
– 1 cup plain Greek yogurt
– 1/2 cup grated cucumber, squeezed dry
– 1 tbsp fresh dill, chopped
– 1 tbsp lemon juice
– 1 clove garlic, minced
– 1/4 tsp salt
For Assembly
– 4 ciabatta rolls, sliced
– 1/2 cup crumbled feta cheese
– 1/4 cup sliced Kalamata olives
– 1 cup baby spinach
Instructions
1. In a medium bowl, whisk together 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp salt, and 1/4 tsp black pepper to create the marinade.
2. Add 1 lb boneless, skinless chicken breasts to the marinade, turning to coat evenly, and let sit for 10 minutes at room temperature.
3. While the chicken marinates, prepare the tzatziki by combining 1 cup plain Greek yogurt, 1/2 cup grated cucumber (squeezed dry to avoid a watery sauce), 1 tbsp fresh dill, 1 tbsp lemon juice, 1 clove minced garlic, and 1/4 tsp salt in a small bowl; mix thoroughly and refrigerate.
4. Heat a grill pan or skillet over medium-high heat until a drop of water sizzles immediately.
5. Cook the marinated chicken breasts for 5-6 minutes per side, or until the internal temperature reaches 165°F and the exterior has visible grill marks.
6. Transfer the cooked chicken to a cutting board and let it rest for 3 minutes before slicing thinly against the grain for maximum tenderness.
7. Slice 4 ciabatta rolls in half and lightly toast them in a toaster or on the grill pan for 1-2 minutes until golden.
8. To assemble, spread a generous layer of tzatziki on the bottom half of each toasted roll.
9. Top each with 1 cup baby spinach, sliced chicken, 1/2 cup crumbled feta cheese, and 1/4 cup sliced Kalamata olives.
10. Place the top half of the roll on each sandwich and press in a panini press for 3-4 minutes until the bread is crispy and the cheese starts to melt. (No press? Use a heavy skillet to weigh it down!)
Let’s be real: the magic here is in the contrast—crispy, golden ciabatta gives way to juicy, herb-kissed chicken, while the cool tzatziki cuts through the salty feta and briny olives like a flavor referee. Serve it with extra tzatziki for dipping, or get wild and pair it with a simple Greek salad for a full-on taverna experience at your kitchen table.
Sweet Potato and Kale Panini
Raising the bar on lunchtime boredom, this Sweet Potato and Kale Panini is the cozy, veggie-packed hug your taste buds didn’t know they needed—perfect for when you’re craving something hearty but still want to feel virtuous (or at least pretend to). Think crispy bread, melty cheese, and a sweet-savory filling that’ll make you forget all about that sad desk salad.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 medium sweet potato (about 1 cup cubed)
– 1 tbsp olive oil
– 1/4 tsp salt
– 1/4 tsp black pepper
– 2 cups chopped kale
– 1/4 cup shredded sharp cheddar cheese
For assembly:
– 4 slices sourdough bread
– 2 tbsp softened butter
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Peel the sweet potato and cut it into 1/2-inch cubes.
3. Toss the sweet potato cubes with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on the baking sheet.
4. Roast the sweet potatoes for 15 minutes, or until they are fork-tender and lightly browned at the edges.
5. While the sweet potatoes roast, remove the tough stems from 2 cups of kale and chop the leaves into bite-sized pieces.
6. Heat a skillet over medium heat and add the chopped kale, cooking for 3–4 minutes until wilted but still bright green.
7. Remove the roasted sweet potatoes from the oven and let them cool slightly.
8. In a bowl, gently mix the roasted sweet potatoes, wilted kale, and 1/4 cup shredded cheddar cheese.
9. Spread 1/2 tbsp of softened butter on one side of each of the 4 slices of sourdough bread.
10. Divide the sweet potato-kale mixture evenly between two slices of bread, placing it on the unbuttered side.
11. Top with the remaining bread slices, buttered sides facing out.
12. Heat a panini press or a skillet over medium heat and cook each sandwich for 3–4 minutes per side, pressing down gently, until the bread is golden brown and the cheese is melted.
13. Let the paninis rest for 2 minutes before slicing diagonally.
Witness the glorious contrast of crispy, buttery sourdough giving way to a soft, savory-sweet filling that’s both comforting and fresh. Serve it with a side of tangy pickles or a drizzle of hot honey for an extra kick that’ll have you plotting your next sandwich adventure before the last bite.
Grilled Shrimp and Mango Panini
Mmm, is that the scent of tropical vacation wafting from your kitchen, or did you just discover the secret to making your panini press jealous? This isn’t your average grilled cheese—it’s a sunny, sweet-and-savory escape that turns lunch into a fiesta, no passport required. Let’s get that grill sizzling and your taste buds dancing.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the shrimp and mango filling:
– 12 large raw shrimp, peeled and deveined (about ½ lb)
– 1 ripe mango, peeled and thinly sliced
– 2 tbsp olive oil
– ½ tsp smoked paprika
– ¼ tsp salt
For assembling the panini:
– 4 slices sourdough bread
– 4 slices pepper jack cheese
– 2 tbsp softened butter
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. In a bowl, toss the shrimp with 1 tbsp olive oil, smoked paprika, and salt until evenly coated.
3. Heat a grill pan or skillet over medium-high heat until a drop of water sizzles immediately.
4. Place the shrimp in a single layer on the hot pan and cook for 2 minutes per side, until opaque and lightly charred.
5. Remove the shrimp from the pan and set aside on a plate.
6. Brush the mango slices with the remaining 1 tbsp olive oil.
7. Grill the mango slices on the same pan for 1 minute per side, just until grill marks appear and they soften slightly.
8. Preheat your panini press or a heavy skillet to 375°F.
9. Lay out the sourdough slices and place 1 slice of pepper jack cheese on each.
10. Divide the grilled shrimp and mango slices evenly between two of the bread slices.
11. Top with the remaining bread slices, cheese-side down, to form two sandwiches.
12. Spread the softened butter evenly on the outer sides of each sandwich.
13. Place the sandwiches in the preheated panini press and cook for 4–5 minutes, pressing down firmly, until the bread is golden brown and the cheese is fully melted.
14. If using a skillet, cook for 3–4 minutes per side over medium heat, pressing with a spatula.
15. Remove the panini from the press and let them rest for 1 minute before slicing diagonally.
So, you’ve just crafted a masterpiece where the juicy mango melts into the smoky shrimp, all hugged by crispy, buttery sourdough and gooey pepper jack. Serve it with a zesty lime wedge for a bright squeeze, or pair it with a chilled avocado salad to keep those tropical vibes rolling strong.
Vegan Tofu and Veggie Panini
Kick your lunch game up a notch with this vegan panini that’s so good, even your carnivore friends will be asking for a bite. We’re talking crispy, golden bread hugging a savory, melty filling that comes together faster than you can say “extra pickles, please.” It’s the ultimate plant-based comfort food that proves you don’t need cheese to achieve sandwich greatness.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the tofu filling:
– 1 (14-ounce) block extra-firm tofu, pressed for 10 minutes and crumbled
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/4 tsp salt
For the veggies and assembly:
– 1/2 red bell pepper, thinly sliced
– 1/2 cup sliced mushrooms
– 1/4 red onion, thinly sliced
– 4 slices sourdough bread
– 2 tbsp vegan mayonnaise
– 1 tbsp Dijon mustard
Instructions
1. Heat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally, until it starts to brown lightly.
3. Stir in 1 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp salt, and cook for 2 more minutes to toast the spices—this deepens the flavor. Remove tofu from skillet and set aside.
4. In the same skillet, add sliced red bell pepper, mushrooms, and red onion. Cook for 4–5 minutes, stirring often, until veggies are tender and slightly caramelized.
5. While veggies cook, spread 1 tbsp vegan mayonnaise and 1/2 tbsp Dijon mustard evenly on two slices of sourdough bread each.
6. Preheat a panini press to 375°F (or heat a skillet over medium-high if using a heavy pan to press).
7. Layer the cooked tofu and sautéed veggies evenly on two bread slices, then top with the remaining bread slices.
8. Place sandwiches in the preheated panini press and cook for 3–4 minutes, pressing down gently, until bread is crispy and golden with visible grill marks. Tip: If using a skillet, weigh sandwiches down with another heavy pan and flip halfway through.
9. Remove sandwiches from the press and let them rest for 1 minute before slicing—this helps the filling set so it doesn’t spill out.
10. Slice each panini diagonally and serve immediately.
Who knew vegan could be this indulgent? The tofu gets wonderfully crispy and savory, while the veggies add a sweet, tender bite that melds perfectly with the tangy spread. Try serving it with a side of sweet potato fries or a crisp salad for a meal that’s as satisfying as it is simple to make.
Chicken Caesar Panini
Sick of sad desk salads? Let’s transform that classic Caesar into a handheld masterpiece that’s crispy, creamy, and guaranteed to banish lunchtime boredom. This Chicken Caesar Panini is your permission slip to eat a salad with your hands, and it’s gloriously messy in all the right ways.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Chicken & Assembly
– 2 boneless, skinless chicken breasts (about 6 oz each)
– 1 tbsp olive oil
– 1/2 tsp garlic powder
– 1/2 tsp black pepper
– 4 slices sourdough bread
– 2 tbsp softened unsalted butter
– 4 slices provolone cheese
– 2 cups chopped romaine lettuce
For the Caesar Dressing
– 1/4 cup mayonnaise
– 2 tbsp grated Parmesan cheese
– 1 tbsp fresh lemon juice
– 1 tsp Dijon mustard
– 1/2 tsp Worcestershire sauce
– 1 small garlic clove, minced
– 1 anchovy fillet, minced (optional for purists)
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with the garlic powder and black pepper.
3. Heat the olive oil in a skillet over medium-high heat until it shimmers, about 1 minute.
4. Cook the chicken for 5-7 minutes per side, or until the internal temperature reaches 165°F and the exterior is golden brown. Tip: Don’t move the chicken for the first few minutes to get that perfect crust.
5. Transfer the cooked chicken to a cutting board, let it rest for 5 minutes, then slice it thinly against the grain.
6. While the chicken rests, make the dressing: In a small bowl, whisk together the mayonnaise, grated Parmesan, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, and minced anchovy (if using) until completely smooth.
7. Spread the softened butter evenly on one side of each slice of sourdough bread.
8. Place two bread slices, buttered-side down, on a clean surface. Layer each with one slice of provolone cheese, half of the sliced chicken, a generous drizzle of the Caesar dressing, and 1 cup of chopped romaine.
9. Top each with the remaining slice of provolone and the second slice of bread, buttered-side up.
10. Preheat a panini press to 375°F. If you don’t have a press, heat a heavy skillet over medium-low heat.
11. Carefully place one assembled sandwich in the press and cook for 3-4 minutes, or until the bread is deeply golden and crispy and the cheese is fully melted. Tip: Press down gently but firmly for maximum crunch.
12. Repeat with the second sandwich. Tip: Let the panini rest for 2 minutes before cutting to prevent the filling from gushing out.
Venture into a world where every bite delivers a satisfying crunch from the toasted sourdough, followed by the warm, savory chicken and the cool, tangy punch of the homemade dressing. The romaine stays surprisingly crisp, making this the ultimate sophisticated sandwich that’s perfect for a quick dinner or slicing into strips for a fun party appetizer.
Grilled Zucchini and Goat Cheese Panini
Veggie lovers and sandwich skeptics, unite! This grilled zucchini and goat cheese panini is about to make your taste buds do a happy dance while convincing even the staunchest carnivore that vegetables can be the star of the show. It’s the perfect way to use up that summer squash glut or just feel fancy on a Tuesday—no judgment here.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the zucchini:
– 1 medium zucchini, sliced into 1/4-inch thick rounds
– 1 tablespoon olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
For assembly:
– 4 slices sourdough bread
– 2 ounces goat cheese, crumbled
– 1/4 cup sun-dried tomatoes in oil, drained and chopped
– 1 tablespoon balsamic glaze
Instructions
1. Preheat a panini press or a large skillet over medium-high heat to 375°F.
2. In a medium bowl, toss the zucchini rounds with olive oil, salt, and black pepper until evenly coated.
3. Place the zucchini slices in a single layer on the preheated panini press or skillet. Cook for 3–4 minutes per side, or until tender with visible grill marks and lightly browned. Tip: Don’t overcrowd the pan—work in batches if needed for even cooking.
4. Remove the zucchini from the heat and set aside on a plate.
5. Lay out the sourdough bread slices on a clean surface.
6. Spread the crumbled goat cheese evenly over two of the bread slices.
7. Top the goat cheese with the cooked zucchini rounds and chopped sun-dried tomatoes.
8. Drizzle 1/2 tablespoon of balsamic glaze over the fillings on each sandwich.
9. Place the remaining bread slices on top to form two sandwiches.
10. Lightly brush the outsides of the sandwiches with any remaining olive oil from the zucchini bowl or a little extra.
11. Place the sandwiches in the panini press or skillet. If using a skillet, press down with a spatula or another heavy pan.
12. Cook for 3–5 minutes, or until the bread is golden brown and crispy, and the cheese is slightly melted. Tip: Check halfway through—if using a skillet, flip the sandwich to ensure even browning.
13. Remove from the heat and let cool for 1–2 minutes before slicing. Tip: This brief rest helps the fillings set so they don’t spill out when you cut into it.
The result? A panini with a satisfying crunch giving way to creamy, tangy goat cheese and tender, smoky zucchini, all tied together with the sweet-tart punch of balsamic. Serve it alongside a crisp salad or dunk it in a side of marinara sauce for an extra cozy twist—it’s basically a hug in sandwich form.
BBQ Tempeh and Coleslaw Panini
Alright, let’s get this sandwich party started! A BBQ Tempeh and Coleslaw Panini is the kind of lunch that makes your taste buds do a happy dance—it’s smoky, crunchy, and ridiculously satisfying. Think of it as a flavor-packed hug between two slices of toasted bread, perfect for when you’re craving something hearty but don’t want to spend hours in the kitchen. Seriously, this sandwich is so good, it might just become your new go-to for quick, delicious meals.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the BBQ Tempeh:
– 8 oz tempeh, sliced into 1/2-inch thick strips
– 1 tbsp olive oil
– 1/2 cup BBQ sauce
– 1/4 tsp smoked paprika
For the Coleslaw:
– 2 cups shredded cabbage
– 1/4 cup mayonnaise
– 1 tbsp apple cider vinegar
– 1 tsp sugar
– Salt and pepper to taste
For Assembling:
– 4 slices sourdough bread
– 2 tbsp butter, softened
– 4 slices cheddar cheese
Instructions
1. Heat a skillet over medium heat and add 1 tbsp olive oil. Once the oil shimmers, add the tempeh strips in a single layer. Tip: Don’t overcrowd the pan—this ensures even browning and prevents steaming.
2. Cook the tempeh for 3-4 minutes per side until golden brown and slightly crispy.
3. Reduce the heat to low and pour 1/2 cup BBQ sauce and 1/4 tsp smoked paprika over the tempeh. Stir gently to coat and simmer for 2 minutes until the sauce thickens and clings to the tempeh. Remove from heat and set aside.
4. In a medium bowl, combine 2 cups shredded cabbage, 1/4 cup mayonnaise, 1 tbsp apple cider vinegar, 1 tsp sugar, and salt and pepper to taste. Toss until the cabbage is evenly coated. Tip: Let the coleslaw sit for 5 minutes to soften slightly and meld the flavors.
5. Preheat a panini press or a grill pan to 375°F. If using a grill pan, place a heavy skillet on top to press the sandwich.
6. Spread 2 tbsp softened butter evenly on one side of each slice of sourdough bread.
7. On the unbuttered side of two bread slices, layer 2 slices cheddar cheese, half the BBQ tempeh, and a generous scoop of coleslaw. Top with the remaining bread slices, buttered side facing out.
8. Place the sandwiches in the preheated panini press or grill pan. Cook for 3-4 minutes until the bread is golden brown and the cheese is melted. Tip: Press down gently to ensure even cooking and a crispy exterior.
9. Remove from heat, let cool for 1 minute, then slice diagonally and serve immediately.
Mouthwatering doesn’t even begin to cover it—this panini boasts a smoky-sweet tempeh that pairs perfectly with the tangy, crunchy coleslaw, all hugged by gooey melted cheese and crispy sourdough. For a fun twist, serve it with extra BBQ sauce for dipping or add pickled jalapeños to kick up the heat. Trust me, one bite and you’ll be planning your next sandwich adventure!
Grilled Pineapple and Ham Panini
A grilled pineapple and ham panini is the sandwich equivalent of a tropical vacation in your mouth—sweet, savory, and utterly irresistible. It’s the perfect way to turn leftover holiday ham into a gourmet lunch that’ll make your taste buds do a happy dance. Trust me, this is the sandwich that will have you questioning why you ever settled for plain old ham and cheese.
Serving: 2 | Pre Time: 10 minutes | Cooking Time: 10 minutes
Ingredients
For the Sandwich
– 4 slices sourdough bread
– 4 slices deli ham (about 4 oz total)
– 4 slices Swiss cheese
– 4 rings fresh pineapple (about 1/2 inch thick)
– 2 tbsp unsalted butter, softened
For the Glaze (Optional)
– 2 tbsp honey
– 1 tsp Dijon mustard
Instructions
1. Preheat a panini press or a large skillet over medium heat to 375°F. Tip: If using a skillet, place a heavy pan on top of the sandwich to press it down.
2. Brush one side of each bread slice evenly with the softened butter.
3. Place the bread slices buttered-side down on a clean surface.
4. Layer 1 slice of Swiss cheese, 2 slices of ham, and 2 pineapple rings on two of the bread slices.
5. Top each with another slice of Swiss cheese and the remaining bread slices, buttered-side up.
6. In a small bowl, whisk together the honey and Dijon mustard until smooth to make the optional glaze.
7. Brush the top of each sandwich lightly with the honey-mustard glaze, if using. Tip: This adds a sweet and tangy crust that caramelizes beautifully.
8. Carefully transfer the sandwiches to the preheated panini press or skillet.
9. Cook for 4–5 minutes, or until the bread is golden brown and crispy and the cheese is fully melted. Tip: Press down gently halfway through to ensure even cooking.
10. Remove the sandwiches from the heat and let them rest for 1 minute before slicing diagonally.
Now, you’ve got a masterpiece with a crispy, buttery exterior that gives way to gooey melted cheese and juicy pineapple. The sweet caramelized fruit plays off the salty ham in a way that’s downright magical. Serve it with a side of sweet potato fries or a simple green salad for a meal that feels fancy without any fuss.
Avocado and Chickpea Panini
Kick your lunch game up a notch with this Avocado and Chickpea Panini—a sandwich so good, it might just make you forget about that sad desk salad. We’re talking creamy avocado, zesty chickpea mash, and melty cheese all hugged by crispy, golden bread. It’s the kind of meal that turns a regular Wednesday into a flavor fiesta.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the chickpea mash:
– 1 (15-ounce) can chickpeas, drained and rinsed
– 2 tablespoons mayonnaise
– 1 tablespoon lemon juice
– 1/4 teaspoon garlic powder
– 1/4 teaspoon salt
For the assembly:
– 4 slices sourdough bread
– 1 ripe avocado, pitted and sliced
– 4 slices provolone cheese
– 2 tablespoons butter, softened
Instructions
1. In a medium bowl, mash the chickpeas with a fork until mostly smooth but with some texture remaining.
2. Stir in the mayonnaise, lemon juice, garlic powder, and salt until fully combined.
3. Tip: For extra creaminess, add another tablespoon of mayonnaise if the mash seems dry.
4. Spread the chickpea mash evenly over two slices of sourdough bread.
5. Layer the avocado slices on top of the chickpea mash.
6. Place two slices of provolone cheese over the avocado on each sandwich.
7. Top with the remaining slices of sourdough bread to form two sandwiches.
8. Spread the softened butter evenly over the outside of both slices of bread for each sandwich.
9. Tip: Soften the butter by microwaving it for 5–10 seconds to make spreading easier.
10. Preheat a panini press or a large skillet over medium heat to 350°F.
11. If using a skillet, place the sandwiches in the skillet and press down with a spatula or another heavy pan.
12. Cook for 4–5 minutes per side, or until the bread is golden brown and crispy and the cheese is melted.
13. Tip: Check the bread after 3 minutes to avoid burning—adjust heat if needed for even browning.
14. Remove the sandwiches from the heat and let them cool for 1–2 minutes before slicing.
15. Slice each sandwich diagonally with a sharp knife.
Packed with a satisfying crunch from the bread and a creamy, tangy filling, this panini is a texture dream. Serve it with a side of sweet potato fries or a simple green salad for a complete meal that’s anything but boring.
Summary
Beyond a doubt, this collection proves healthy paninis can be endlessly delicious and versatile for any meal. We hope you’re inspired to try a few recipes in your own kitchen! Please leave a comment below telling us which one became your new favorite, and if you enjoyed this roundup, we’d be so grateful if you shared it on Pinterest. Happy cooking!
