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Your fave sandwiches using your panini press?

What are your favorite recipes for sandwiches made with your panini press? I'm looking for innovative recip4e ideas with simple yet inventive ingredient combinations. Please share!

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  1. I make the following regularly:

    caprese panini (my wife's favorite) -- sliced roma tomatoes, sliced mozzarella, torn-up fresh basil leaves, and fresh ground pepper

    zucchini panini -- same as caprese but with "planks" of zucchini instead of tomatoes. It's a good idea to slice the zucchini lengthwise (hence the term "planks") and then grill before making the sandwiches

    portabello panini -- same as above but with grilled portabello mushrooms.

    1. A couple of faves:
      1) Strong cheddar (or brie) with apples
      2) Strong cheddar with a spicy berry jam
      3) Provolone with roasted red peppers & hummous

      1 Reply
      1. re: jcanncuk

        Throw in a few slices of bacon on jcanncuk #1 on rye with a smidge of honey mustard and you have my fave! You can try Williams-sonoma.com and browse their recipes- yum!
        Also if you don't have fresh tomatoes there is a fabulous sundried tomato spread in the Publix produce section that is amazing with some boars head chicken and mozz cheese!

      2. i stole this from Tupelo restuarant in Asheville. Pimento Cheese, huge tomato slice, and dukes mayo on sourdough. so very good.

        1. I made traditional grilled cheese for dinner tonight and thought how lovely it would be to use a press - I made w/smoked turkey, smoked Gouda, sharp cheddar and a thin slice of tomato. Good w/ a but of grainy mustard.

          1. I helped 'cater' my parents anniversary party this weekend and made a bunch of paninis, cut into strips and secured with a toothpick. I used a good foccacia and made three versions:

            1) Grilled chicken, mozzarella with a basil and pimento mayo
            2) Thinly shaved grilled beef tenderloin with caramalized onions, fontina and hot garlic mustard
            3) Roasted red pepper, marinated artichoke hearts, balasmic marinated portabellos and rosemary herbed goat cheese

            People seemed to like them.

            1 Reply
            1. re: jamesm

              Did you try to serve those hot, or are they good at room temp? Wondering how you served a group.

            2. I must take my pannini press skiing with me so i can make some of those yummy sandwiches before heading off to the slopes for the day and make all the picnic gourmets drool...i can never figure what to take to the ski club, especially when i see these amazing picnic baskets being laid out with such care.

              1. Two faves:

                -Fontina with tomatoes marinated in olive oil, garlic, fresh chili and a splash of balsamic.

                -Brie and apple

                1. i had this sunday at brunch and would buy a panini maker to make it a staple:
                  nutella and clementine marmelade panini

                  1. Use day-old croissants. Trust me.
                    You can go sweet - nutella/banana, etc.- or savoury - pesto/roasted squash/fontina, goat cheese/jalapeno jelly/pears.

                    1. We discovered that having a good roasted vegitable spread adds the love to a panini.

                      Awhile back we had a ton of vegis in the fridge (tomatos, peppers, onions, garic, eggplant etc). We roasted them all up in the oven, then put them in a food processor. The spread really adds a depth of flavor no matter what type of sammie you are making.

                      1. My favorite all around is semisweet chocolate grilled in a croissant or just about any leftover white bread. Favorite with less guilt is salami and smoked mozzarella or brie.

                        1. i love:

                          -artichoke hearts, sliced roma tomatoes and gruyere
                          -roast beef, green peppers, jarred jalepenos, onions and cheddar (and a lil au jus)
                          -eggs, tomatoes, pesto, and provolone

                          1. Mmm... a good baguette with:

                            - prosciutto cotta, marinara and mozzarella
                            - leftover roast beef or steak, caramelized onions and spicy mustard
                            - leftover roast chicken, salt/pepper, baby spinach and gruyere

                            Or just a schmancy grilled cheese: two slices of a round loaf (country or italian), butter and parmesan on the outside, sharp cheddar, crispy bacon and tomatoes on the inside.

                            1. I discovered breakfast panini-scramble eggs(loosely, they'll cook a bit more in press). Slice ciabatta or other hearty crusty italian bread or rolls horizontally. Pull doughy centers out. Fill with eggs, fresh mozzarella slices & thin slices of jarred roasted red pepper, season to taste. I can think of hundreds of variations on this-have fun creating new ones!