20 Delicious Panini Recipes for Every Occasion

Who doesn’t love a good panini? Crispy on the outside, melty on the inside, and endlessly customizable, paninis are the perfect meal for any occasion—whether you’re whipping up a quick weeknight dinner, hosting a casual get-together, or simply craving some comfort food. From classic combos to creative twists, we’ve rounded up 20 delicious panini recipes that’ll have you reaching for your press in no time. Let’s get stacking!

Classic Italian Panini

Now, who doesn’t love a good panini? It’s the perfect blend of crispy, melty, and downright delicious. Today, we’re keeping it classic with an Italian twist that’s sure to satisfy.

Ingredients

• Italian bread – 4 slices
• Mozzarella cheese – 4 slices
• Tomato – 4 slices
• Basil leaves – 8
• Olive oil – 2 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a grill pan and a heavy skillet will do the trick.
2. Brush one side of each bread slice with olive oil. This ensures a golden, crispy exterior.
3. Layer mozzarella, tomato, and basil leaves on the unoiled side of two bread slices. Tip: Place cheese next to the bread to help everything melt together beautifully.
4. Top with the remaining bread slices, oiled side up, to form sandwiches.
5. Place the sandwiches in the panini press. Cook for 3-5 minutes until the bread is golden and the cheese is melted. Tip: Don’t peek too often; keeping the press closed ensures even cooking.
6. Remove from the press, let sit for a minute, then slice diagonally. Tip: Letting it rest makes the cheese set slightly, so it doesn’t ooze out when you cut it.

Mmm, the result? A crispy outside with a gooey, flavorful inside. Serve it with a side of marinara for dipping, or enjoy it as is for a quick, satisfying meal.

Grilled Chicken and Pesto Panini

Vibrant flavors and a satisfying crunch come together in this grilled chicken and pesto panini. You’ll love how easy it is to make this delicious sandwich at home.

Ingredients

• Chicken breast – 1, boneless and skinless
• Pesto – 2 tbsp
• Ciabatta bread – 4 slices
• Mozzarella cheese – 2 slices
• Olive oil – 1 tbsp

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F.
2. Season the chicken breast with salt and pepper, then grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
3. Slice the grilled chicken breast thinly against the grain.
4. Spread 1 tbsp of pesto on each of two slices of ciabatta bread.
5. Layer the sliced chicken and mozzarella cheese on top of the pesto, then top with the remaining slices of bread.
6. Brush the outside of the sandwiches lightly with olive oil.
7. Grill the sandwiches for 3-4 minutes on each side, or until the bread is golden and the cheese has melted. Tip: Use a panini press or a heavy skillet to press the sandwiches for that perfect crunch.
8. Remove from heat and let sit for a minute before cutting. Tip: Cutting the panini diagonally makes it easier to handle and more visually appealing.

Outstandingly crispy on the outside and tender on the inside, this panini pairs wonderfully with a side of sweet potato fries or a crisp salad. The pesto adds a fresh, herby kick that complements the smoky grilled chicken beautifully.

Caprese Panini with Balsamic Glaze

Delicious doesn’t even begin to describe this Caprese Panini with Balsamic Glaze. You’re going to love how simple it is to make something so flavorful and satisfying.

Ingredients

• Ciabatta bread – 4 slices
• Fresh mozzarella – 8 oz, sliced
• Tomato – 1 large, sliced
• Fresh basil leaves – 10
• Balsamic glaze – 2 tbsp
• Olive oil – 1 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will work just fine.
2. Brush one side of each ciabatta slice with olive oil. This will give your panini that perfect golden crunch.
3. Layer the mozzarella, tomato slices, and basil leaves on the unoiled side of two bread slices. Drizzle with balsamic glaze.
4. Top with the remaining bread slices, oiled side up. Press down gently to secure the fillings.
5. Place the sandwiches in the panini press. Close the lid and cook for 5 minutes, or until the bread is golden and the cheese has melted.
6. Remove from the press, let sit for a minute, then slice in half. This brief rest makes the cheese set just right, so it doesn’t ooze out when you cut it.

Unbelievably good, this panini combines the creamy mozzarella, juicy tomato, and aromatic basil with the sweet tang of balsamic glaze. Serve it with a side of mixed greens for a light, yet fulfilling meal.

Turkey and Avocado Panini

Got a craving for something hearty yet fresh? This turkey and avocado panini is your go-to for a quick, satisfying meal that’s packed with flavor and comes together in no time.

Ingredients

• Turkey slices – 4 oz
• Avocado – ½, sliced
• Whole wheat bread – 2 slices
• Provolone cheese – 1 slice
• Mayonnaise – 1 tbsp
• Butter – 1 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a skillet will work just fine.
2. Spread mayonnaise on one side of each bread slice. This adds moisture and helps the bread crisp up beautifully.
3. Layer turkey slices, avocado, and provolone cheese on the mayonnaise side of one bread slice. Top with the second bread slice, mayonnaise side down.
4. Butter the outside of both bread slices lightly. This ensures a golden, crispy exterior.
5. Place the sandwich in the panini press and cook for 3-5 minutes until the bread is golden and the cheese has melted. If using a skillet, press down with a spatula and flip halfway through.
6. Let the panini sit for a minute before cutting. This allows the cheese to set slightly, making it easier to slice.

Now you’ve got a panini with the perfect crunch outside and a creamy, flavorful inside. Not in the mood for a sandwich? Try serving the filling over a bed of greens for a lighter take.

Ham and Cheese Panini with Honey Mustard

Sometimes, you just need a quick, satisfying sandwich that hits all the right notes. This Ham and Cheese Panini with Honey Mustard is exactly that—crispy, melty, and just a little bit sweet.

Ingredients

• Bread – 2 slices
• Ham – 4 slices
• Cheddar cheese – 2 slices
• Honey mustard – 1 tbsp
• Butter – 1 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a skillet and a heavy pan will work just fine.
2. Spread 1 tbsp of honey mustard evenly on one side of each bread slice.
3. Layer 2 slices of ham and 1 slice of cheddar cheese on one slice of bread, then top with the other slice, mustard side down.
4. Spread 1 tbsp of butter on the outside of both slices of bread. This ensures a golden, crispy crust.
5. Place the sandwich in the panini press and cook for 3-5 minutes, or until the bread is golden and the cheese is melted. If using a skillet, cook over medium heat for 2-3 minutes per side, pressing down with the heavy pan.
6. Remove the panini from the press, let it sit for a minute to set, then slice in half and serve immediately.

Best enjoyed hot, the gooey cheese and tangy honey mustard make every bite irresistible. Try serving it with a side of pickles for an extra crunch.

Vegetarian Panini with Grilled Vegetables

Busy day? This vegetarian panini with grilled vegetables is your quick, delicious solution. Packed with flavors and easy to make, it’s perfect for any meal.

Ingredients

• Ciabatta bread – 4 slices
• Zucchini – 1, sliced
• Red bell pepper – 1, sliced
• Eggplant – 1 small, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Mozzarella cheese – 1 cup, shredded
• Basil leaves – ¼ cup

Instructions

1. Preheat your grill or grill pan to medium-high heat, about 375°F.
2. Brush zucchini, red bell pepper, and eggplant slices with olive oil, then sprinkle with salt and black pepper.
3. Grill the vegetables for 3-4 minutes on each side, until they have nice grill marks and are tender.
4. Layer the grilled vegetables, mozzarella cheese, and basil leaves between two slices of ciabatta bread.
5. Press the sandwich in a panini press or a skillet over medium heat for 3-4 minutes, until the bread is crispy and the cheese is melted.
6. Tip: For extra flavor, drizzle a little balsamic glaze over the vegetables before assembling.
7. Tip: If you don’t have a panini press, use a heavy pan to press the sandwich down while it cooks.
8. Tip: Let the sandwich sit for a minute before cutting to keep the fillings from spilling out.

Wow, the crispy ciabatta with melted mozzarella and smoky grilled vegetables is a texture dream. Try serving it with a side of sweet potato fries for a complete meal.

BBQ Pulled Pork Panini

Dig into the ultimate comfort food with this BBQ Pulled Pork Panini. It’s packed with flavor, easy to make, and perfect for any meal of the day.

Ingredients

• Pulled pork – 2 cups
• BBQ sauce – ½ cup
• Ciabatta bread – 4 slices
• Provolone cheese – 4 slices
• Butter – 2 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a skillet and a heavy pan will work.
2. In a bowl, mix the pulled pork with BBQ sauce until well coated. Tip: For extra flavor, let the mixture sit for 10 minutes before assembling.
3. Butter one side of each slice of ciabatta bread. This will give your panini a crispy, golden exterior.
4. On the unbuttered side of two slices, layer provolone cheese, then the BBQ pulled pork mixture, and top with another slice of provolone. Close with the remaining bread slices, buttered side up.
5. Place the sandwiches in the panini press and cook for 5 minutes, or until the bread is crispy and the cheese is melted. Tip: Press down gently to ensure even cooking without squishing the fillings out.
6. Remove from the press, let sit for a minute, then slice in half. Tip: Letting it rest makes the cheese set slightly, so it doesn’t ooze out when you cut it.

Zesty and satisfying, this panini has a perfect crunch with every bite. Serve it with a side of pickles or coleslaw for a complete meal that’s sure to impress.

Reuben Panini with Sauerkraut and Swiss

Dig into this Reuben Panini with Sauerkraut and Swiss for a cozy, satisfying meal that’s packed with flavor. You’ll love how the tangy sauerkraut and melty Swiss cheese come together in this easy-to-make sandwich.

Ingredients

• Rye bread – 4 slices
• Corned beef – ½ lb, thinly sliced
• Sauerkraut – ½ cup, drained
• Swiss cheese – 4 slices
• Thousand Island dressing – 2 tbsp
• Butter – 2 tbsp, softened

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a skillet and a heavy pan will work as a press.
2. Spread 1 tbsp of Thousand Island dressing on two slices of rye bread.
3. Layer the corned beef, sauerkraut, and Swiss cheese on the dressed bread slices.
4. Top with the remaining bread slices and spread the outside of each sandwich with softened butter.
5. Place the sandwiches in the panini press and cook for 5 minutes, or until the bread is golden and the cheese is melted. Tip: Press down gently to ensure even cooking.
6. If using a skillet, cook over medium heat for 3-4 minutes per side, pressing down with the heavy pan. Tip: Cover the skillet to help the cheese melt faster.
7. Remove from heat, let sit for a minute before cutting. Tip: Letting it sit helps the ingredients set, making it easier to cut.

What makes this panini stand out is the crispy, buttery bread contrasting with the juicy, flavorful fillings. Try serving it with a side of pickles for an extra crunch.

Philly Cheesesteak Panini

Hey, you know those days when you’re craving something hearty, cheesy, and just a bit messy? That’s where this Philly Cheesesteak Panini comes in—it’s like your favorite sandwich got a gourmet upgrade.

Ingredients

• Ribeye steak – 1 lb, thinly sliced
• Hoagie rolls – 2
• Provolone cheese – 4 slices
• Green bell pepper – 1, sliced
• Onion – 1, sliced
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ½ tsp

Instructions

1. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil.
2. Add the sliced onions and green bell peppers to the skillet. Cook for 5 minutes, stirring occasionally, until softened.
3. Push the vegetables to one side of the skillet. Add the remaining 1 tbsp olive oil and the thinly sliced ribeye steak. Season with salt and black pepper.
4. Cook the steak for 3-4 minutes, stirring occasionally, until no longer pink. Tip: Don’t overcrowd the skillet to ensure the steak gets a nice sear.
5. Combine the steak and vegetables in the skillet. Divide the mixture evenly between the two hoagie rolls.
6. Top each sandwich with 2 slices of provolone cheese.
7. Preheat a panini press to 375°F. Place the sandwiches in the press and cook for 3-4 minutes until the cheese is melted and the rolls are crispy. Tip: No panini press? Use a grill pan and press the sandwiches down with a heavy skillet.
8. Remove from the press and let sit for 1 minute before slicing. Tip: Letting it sit helps the cheese set so it doesn’t ooze out when you cut it.

Bite into this panini and you’ll get the perfect crunch from the toasted roll, followed by the gooey, melted cheese and savory steak and peppers. Serve it with a side of pickles or a simple salad for a complete meal that’s sure to satisfy.

Tuna Melt Panini

Very few sandwiches hit the spot like a Tuna Melt Panini—it’s crispy, cheesy, and packed with flavor. You’ll love how easy it is to whip up this comforting classic at home.

Ingredients

• Tuna – 1 can (5 oz)
• Mayonnaise – 2 tbsp
• Cheddar cheese – 2 slices
• Bread – 2 slices
• Butter – 1 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a skillet will work just fine.
2. In a bowl, mix the tuna and mayonnaise until well combined. Tip: For extra flavor, add a pinch of salt and pepper to the tuna mix.
3. Butter one side of each bread slice. This will give your panini that golden, crispy exterior.
4. Place one bread slice, buttered side down, on the panini press. Spread the tuna mixture evenly on top.
5. Add the cheddar cheese slices over the tuna. Tip: Let the cheese hang over the edges a bit for that perfect melt.
6. Top with the second bread slice, buttered side up.
7. Close the panini press and cook for 3-5 minutes, or until the bread is golden and the cheese is melted. Tip: No panini press? Use a skillet and press down with a spatula, flipping once.

Crunchy on the outside, gooey on the inside, this Tuna Melt Panini is a dream. Serve it with a side of pickles or a simple salad for a complete meal.

Buffalo Chicken Panini

You’re going to love this Buffalo Chicken Panini—it’s the perfect blend of spicy, tangy, and cheesy, all pressed between crispy bread. It’s a quick lunch fix or a satisfying game-day snack that never disappoints.

Ingredients

• Chicken breast – 1, cooked and shredded
• Buffalo sauce – ¼ cup
• Butter – 2 tbsp, softened
• Cheddar cheese – ½ cup, shredded
• Ciabatta bread – 4 slices

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a skillet and a heavy pan will work.
2. In a bowl, mix the shredded chicken with buffalo sauce until evenly coated. Tip: For extra flavor, let the chicken sit in the sauce for 10 minutes before assembling.
3. Spread butter on one side of each ciabatta slice. This ensures a golden, crispy exterior.
4. On the unbuttered side of two slices, layer the buffalo chicken and top with cheddar cheese. Close with the remaining slices, buttered side up.
5. Place the sandwiches in the panini press and cook for 5 minutes, or until the bread is crispy and the cheese melts. Tip: No press? Cook in a skillet over medium heat, pressing down with a heavy pan, flipping once.
6. Let the paninis sit for a minute before cutting. This keeps the fillings from oozing out.

Look at that gooey cheese and spicy chicken packed into every bite. Serve it with a side of cool ranch or blue cheese dressing to balance the heat. Perfect for dipping!

Apple, Brie, and Bacon Panini

Let’s talk about a sandwich that’s a game-changer for your lunch routine. It’s the perfect blend of sweet, savory, and creamy, all pressed between crispy bread.

Ingredients

• Bread – 2 slices
• Apple – ½, thinly sliced
• Brie – 2 oz, sliced
• Bacon – 2 strips, cooked
• Butter – 1 tbsp, softened

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a skillet and a heavy pan will work as a substitute.
2. Butter one side of each bread slice. This will give your panini that golden, crispy exterior.
3. On the unbuttered side of one bread slice, layer the brie, apple slices, and bacon. Top with the second bread slice, buttered side up.
4. Place the sandwich in the panini press and close the lid. Cook for 3-5 minutes until the bread is golden and the cheese is melted. Tip: Press down gently to ensure even cooking.
5. Remove the panini from the press and let it sit for a minute before cutting. This helps the cheese set slightly so it doesn’t ooze out.
6. Slice the panini in half and serve immediately. Tip: Pair it with a light salad or some sweet potato fries for a complete meal.

Great for any day of the week, this panini offers a delightful crunch with every bite, thanks to the crispy bacon and bread. The melted brie and fresh apple slices add a creamy and sweet contrast that’s hard to resist. Try serving it with a drizzle of honey for an extra touch of sweetness.

Chocolate and Strawberry Panini

Forget about your average sandwich—this chocolate and strawberry panini is a game-changer for your sweet tooth. It’s like dessert and breakfast had the most delicious baby, and you’re invited to the feast.

Ingredients

• Bread – 2 slices
• Chocolate chips – ¼ cup
• Strawberries – ½ cup, sliced
• Butter – 1 tbsp

Instructions

1. Preheat your panini press to 350°F. No press? A skillet on medium heat works too—just flip the sandwich halfway through.
2. Butter one side of each bread slice. This ensures a golden, crispy exterior.
3. Place the bread slices buttered-side down on a clean surface. Sprinkle chocolate chips evenly on one slice, then layer strawberry slices on top.
4. Top with the second bread slice, buttered-side up. Press gently to seal the edges slightly.
5. Transfer the sandwich to the panini press. Close the lid and cook for 3-4 minutes, until the bread is golden and the chocolate starts to melt. Tip: If using a skillet, cook for 2-3 minutes per side, pressing down with a spatula.
6. Remove the panini from the press. Let it cool for a minute before slicing—this prevents the filling from oozing out too much.

Absolutely divine when served warm, the gooey chocolate paired with fresh strawberries creates a melt-in-your-mouth experience. Try dusting with powdered sugar or serving with a scoop of vanilla ice cream for an extra treat.

Peanut Butter and Banana Panini

Oh, you’re going to love this Peanut Butter and Banana Panini. It’s the perfect blend of sweet and savory, and it’s incredibly easy to make. Just a few ingredients and you’ve got a delicious snack or light meal.

Ingredients

• Peanut butter – ½ cup
• Banana – 1, sliced
• Bread – 4 slices
• Butter – 2 tbsp

Instructions

1. Heat a panini press or a skillet over medium heat (350°F if your press has a temperature setting).
2. Spread ¼ cup of peanut butter evenly on two slices of bread.
3. Arrange banana slices on top of the peanut butter on one slice, then top with the other slice, peanut butter side down.
4. Butter the outside of both slices of bread lightly with 1 tbsp of butter.
5. Place the sandwich in the panini press or skillet. If using a skillet, place another heavy skillet on top to press it down.
6. Cook for 3-4 minutes until the bread is golden brown and crispy. Flip if using a skillet, and cook for another 3-4 minutes.
7. Remove from heat, let it cool for a minute, then slice diagonally.

Now, this panini is all about the contrast—crispy on the outside, gooey on the inside. The bananas get just a bit caramelized, making every bite a little sweet surprise. Try serving it with a drizzle of honey or a sprinkle of cinnamon for an extra flavor kick.

Egg and Cheese Breakfast Panini

Ever find yourself craving something hearty yet simple for breakfast? This egg and cheese breakfast panini is your go-to, combining fluffy eggs and melty cheese between crispy bread.

Ingredients

• Eggs – 2
• American cheese – 2 slices
• Italian bread – 2 slices
• Butter – 1 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a skillet will do.
2. Crack the eggs into a bowl and whisk until fully blended. Tip: A pinch of salt here enhances the eggs’ natural flavor.
3. Heat a non-stick skillet over medium heat and pour in the eggs. Let them set for about 30 seconds before gently stirring to create soft curds.
4. Butter one side of each bread slice. This ensures a golden, crispy exterior.
5. Place one slice of bread, buttered side down, on the panini press. Layer with the scrambled eggs and cheese, then top with the second slice of bread, buttered side up.
6. Close the press and cook for 3-5 minutes, until the bread is golden and the cheese has melted. Tip: No peeking! Keeping the press closed ensures even cooking.
7. Remove from the press, let it sit for a minute, then slice diagonally. Tip: Letting it rest makes the cheese set slightly, so it doesn’t ooze out immediately.

Ready to dig in? The contrast between the crispy bread and the soft, cheesy egg filling is irresistible. Try serving it with a side of fresh fruit for a balanced breakfast.

Spicy Jalapeno and Cheddar Panini

Did you ever have one of those days where only a spicy, cheesy sandwich will do? This Spicy Jalapeno and Cheddar Panini is your go-to for a quick, satisfying meal that packs a punch.

Ingredients

• Bread – 2 slices
• Cheddar cheese – ½ cup, shredded
• Jalapeno – 1, sliced
• Butter – 1 tbsp

Instructions

1. Preheat your panini press to 375°F. No press? A skillet and a heavy pan will work just fine.
2. Butter one side of each bread slice. This ensures a golden, crispy exterior.
3. Place one slice, buttered side down, on the press. Layer with cheddar cheese and jalapeno slices. Top with the second bread slice, buttered side up.
4. Close the press and cook for 3-5 minutes, until the bread is golden and the cheese is melted. If using a skillet, cook for 2-3 minutes per side, pressing down with the heavy pan.
5. Let the panini sit for a minute before cutting. This helps the cheese set so it doesn’t ooze out everywhere.

Hot off the press, this panini boasts a crispy exterior with a gooey, spicy center. Try serving it with a cool ranch dip to balance the heat.

Roast Beef and Horseradish Panini

Craving something hearty with a kick? This roast beef and horseradish panini is your go-to for a quick, satisfying meal that packs a punch.

Ingredients

• Roast beef – 8 oz
• Horseradish sauce – 2 tbsp
• Provolone cheese – 4 slices
• Ciabatta bread – 4 slices
• Butter – 2 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a press, a skillet and a heavy pan will work as a substitute.
2. Spread 1 tbsp of horseradish sauce evenly on two slices of ciabatta bread.
3. Layer 4 oz of roast beef and 2 slices of provolone cheese on each horseradish-covered slice.
4. Top with the remaining slices of bread to form two sandwiches.
5. Spread 1 tbsp of butter on the outside of each sandwich. This ensures a golden, crispy crust.
6. Place the sandwiches in the panini press and cook for 5 minutes, or until the cheese is melted and the bread is golden brown. If using a skillet, cook for 3-4 minutes on each side over medium heat, pressing down with the heavy pan.
7. Let the paninis sit for a minute before cutting. This helps the cheese set and prevents the fillings from spilling out.

Perfectly crispy on the outside with tender, flavorful fillings, this panini is a delight. Try serving it with a side of pickles or a simple salad for a complete meal.

Mushroom and Swiss Panini

Ever had one of those days where you crave something warm, cheesy, and utterly satisfying? This mushroom and Swiss panini is your answer, combining earthy mushrooms with melty Swiss cheese for a sandwich that’s both simple and sublime.

Ingredients

• Bread – 2 slices
• Mushrooms – 1 cup, sliced
• Swiss cheese – 2 slices
• Butter – 1 tbsp

Instructions

1. Heat a panini press or a skillet over medium heat (350°F if your press has a temperature setting).
2. While the press heats, melt ½ tbsp of butter in a small pan over medium heat. Add the sliced mushrooms and cook for 5 minutes, stirring occasionally, until they’re golden and tender. Tip: Don’t overcrowd the pan to ensure the mushrooms brown nicely.
3. Butter one side of each bread slice with the remaining ½ tbsp of butter.
4. On the unbuttered side of one bread slice, layer one slice of Swiss cheese, followed by the cooked mushrooms, and then the second slice of Swiss cheese. Top with the second bread slice, buttered side up.
5. Place the sandwich in the panini press or skillet. If using a skillet, place a heavy pan on top to press the sandwich down. Cook for 3-4 minutes until the bread is golden and the cheese starts to melt. Tip: For extra crispiness, cook for an additional minute.
6. Carefully flip the sandwich if using a skillet and cook for another 3-4 minutes. Tip: Press down gently to ensure even cooking and melting.
7. Remove the panini from the press or skillet and let it sit for a minute before cutting. This helps the cheese set slightly so it doesn’t ooze out too much when you cut into it.

Crisp on the outside with a gooey, cheesy center, this panini is a dream. Try serving it with a side of tomato soup for dipping, or add a handful of arugula inside for a fresh crunch.

Pesto Chicken and Sun-Dried Tomato Panini

Got a craving for something savory and satisfying? This pesto chicken and sun-dried tomato panini is your answer. It’s packed with flavors that’ll make your taste buds dance.

Ingredients

• Chicken breast – 1, cooked and sliced
• Ciabatta bread – 4 slices
• Pesto – 2 tbsp
• Sun-dried tomatoes – ¼ cup, drained
• Mozzarella cheese – ½ cup, shredded
• Butter – 2 tbsp, softened

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a skillet and a heavy pan will work.
2. Spread 1 tbsp of pesto on each of two slices of ciabatta bread.
3. Layer the sliced chicken, sun-dried tomatoes, and mozzarella cheese on top of the pesto.
4. Top with the remaining slices of bread to form two sandwiches.
5. Butter the outside of each sandwich lightly but evenly.
6. Place the sandwiches in the panini press and cook for 5 minutes, or until the bread is golden and the cheese is melted. If using a skillet, cook for 3-4 minutes per side, pressing down with the heavy pan.
7. Let the sandwiches sit for a minute before cutting. This helps the cheese set so it doesn’t ooze out.

Out of the press, this panini boasts a crispy exterior with a gooey, flavorful center. Try serving it with a side of sweet potato fries for the ultimate comfort meal.

Greek Panini with Feta and Olives

So, you’re craving something savory with a Mediterranean twist? This Greek Panini with Feta and Olives is your go-to for a quick, flavorful lunch or dinner.

Ingredients

• Ciabatta bread – 4 slices
• Feta cheese – ½ cup, crumbled
• Kalamata olives – ¼ cup, sliced
• Olive oil – 2 tbsp

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet will work as a substitute.
2. Brush one side of each ciabatta slice with olive oil. This will ensure your panini gets that perfect golden crust.
3. Layer the feta cheese and sliced olives between the un-oiled sides of two ciabatta slices, creating two sandwiches.
4. Place the sandwiches in the panini press and close the lid. Cook for 3-4 minutes until the bread is crispy and the cheese starts to melt. Tip: Don’t peek too often; keeping the lid closed ensures even cooking.
5. Remove the paninis from the press and let them sit for a minute before cutting. This allows the cheese to set slightly, making them easier to handle.

Out of the press, these paninis boast a crispy exterior with a soft, cheesy center. The salty feta and briny olives pack a punch, making them irresistible. Try serving with a side of tzatziki for dipping or a simple Greek salad to round out the meal.

Conclusion

We hope this roundup of 20 delicious panini recipes inspires your next meal, whether it’s a quick lunch or a cozy dinner. Each recipe is a ticket to a flavorful adventure, perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and pin this article on Pinterest to keep these tasty ideas handy. Happy cooking!