The Italian panini is the ultimate portable meal. It’s hearty and easy to make but tastes like it came straight from a cafe in Rome.
It layers crusty Italian bread with basil pesto, fresh mozzarella, deli meats, and more.
The warm, melty cheese oozes out with every savory slice of cured meat. The bright pesto and tangy vinaigrette cut through the richness.
Then, there’s the crunchy toasted bread. You just can’t go wrong with it.
Why You’ll Love This Italian Panini
Authentic Italian Experience: This recipe brings the flavor of Italy straight to your kitchen. It offers an authentic culinary experience with traditional Italian ingredients.
Easy to Prepare: With straightforward instructions and minimal prep, this recipe is accessible for cooks of all skill levels. It’s easy and delicious without the hassle.
Texture Extravaganza: You’ll revel in the contrasting textures — crispy bread, melted cheese, and tender meats and veggies.
Portable Perfection: Italian paninis are ideal grab-and-go meals. They’re perfect for picnics, road trips, or a satisfying lunch.
Ingredients
- Crusty Italian Bread: The foundation of a great panini. Select a variety with a crispy exterior and a soft, airy center. Ciabatta and focaccia work well.
- Basil Pesto: Pesto adds plenty of garlicky, cheesy flavor to every bite. It’s a vibrant green spread that packs a lively, herbaceous punch.
- Fresh Mozzarella Cheese: Mozzarella is creamy, mild, and delightfully melty. It complements without overpowering.
- Italian Salami: For a satisfying meaty bite with notes of garlic and spice.
- Prosciutto: Be sure to get paper-thin slices. They’ll contribute a delicate, salty-sweet pork flavor.
- Mortadella: Mortadella is Italian bologna. It’s smooth, rich, and subtly spiced.
- Veggies: I use a mixture of tomato, roasted red peppers, and arugula. Together, they add juiciness, pops of bright color, and a smoky-sweet, peppery flavor.
- Extra Virgin Olive Oil: For a luscious mouthfeel. It helps achieve that coveted golden-brown crust.
- Red Wine Vinegar: A splash of acidity to balance the savory meats and cheeses.
- Salt & Pepper: The dynamic seasoning duo.
How to Make an Italian Panini
You can prepare an Italian panini in fewer than ten steps:
1. Preheat. Preheat a panini press (or grill pan) over medium-high heat.
2. Prepare the bread. Slice it in half lengthwise to make a top and bottom. Brush the inside of each half with olive oil.
3. Add the pesto & cheese. Spread a layer of pesto on the bottom half of the bread. Then, add a layer of mozzarella slices.
4. Add the meats & veggies. Arrange the salami, prosciutto, and mortadella over the cheese. Then, top them with tomatoes and peppers.
5. Prep the arugula. Toss the arugula with olive oil and red wine vinegar in a small bowl. Then, season it with salt and pepper and add it to the sandwich.
6. Finish the sandwich. Return the top piece of bread to the sandwich and brush the outside with more olive oil.
7. Grill it. Transfer the panini to the preheated press or pan. (If using a grill pan, press the sandwich down with a heavy skillet.) Grill for 3 to 4 minutes per side until the bread is toasted.
8. Cool & serve. Remove the sandwich from the heat. Let it cool for 1 to 2 minutes, then cut it in half diagonally and serve immediately. Enjoy!
Tips for the Best Italian Panini
I have just a few:
- Remember to preheat! You want to add the sandwich to an already-hot pan or press. You’ll get better grill marks that way.
- Go the homemade route. Store-bought pesto is fine. However, homemade pesto will work best. You can tweak the recipe to suit your tastes and get it just right.
- No panini press? No problem. If you don’t have a panini press, you can still make a panini. Use a grill pan and place a heavy skillet on top, pressing it evenly across the entire sandwich.
- Don’t overfill! If you add too many fillings, they’ll spill out of the sides with every bite.
- Flip the panini. This is only if you’re using a grill pan. Flip the sandwich after about 3 to 4 minutes. If you’re using a panini press, you won’t have to flip.
- Try fun variations. You can swap out the mozzarella for provolone, fontina, or even burrata. As for meat, I like Genoa salami, prosciutto, and mortadella. However, you can also use capocollo or soppressata.
- Make it a meal. A simple green salad works well. You can also use olives, pickled veggies, or a cup of tomato soup.
Italian Panini
1
servings10
minutes8
minutes2020
kcalThis grilled Italian panini is full of so much goodness! The combo of salami, mozzarella, tomatoes, prosciutto, and pesto is a treat for the tastebuds.
Ingredients
1 small loaf crusty Italian bread like ciabatta or focaccia, sliced
1/4 cup basil pesto
1/4 pound fresh mozzarella cheese, thinly sliced
1/4 pound Italian salami, thinly sliced
1/4 pound prosciutto, thinly sliced
1/4 pound mortadella, thinly sliced
1 large ripe tomato, thinly sliced
1/4 cup sliced roasted red peppers
handful fresh arugula or baby spinach
extra virgin olive oil
red wine vinegar
salt and freshly ground black pepper
Instructions
- Preheat a panini press or grill pan over medium-high heat.
- Slice the bread in half lengthwise to make a top and bottom for the panini. Brush the inside of each half with olive oil.
- Spread a layer of pesto on the bottom half of the bread. Top with a layer of mozzarella cheese slices.
- Arrange the salami, prosciutto, and mortadella evenly over the cheese. Top with tomato slices and roasted red peppers.
- In a small bowl, toss the arugula with a drizzle of olive oil and red wine vinegar. Season with a pinch of salt and pepper. Place the dressed arugula on top of the other ingredients.
- Place the top half of the bread on the sandwich and brush the outside with more olive oil.
- Place the assembled panini on the preheated press or grill pan. If using a grill pan, place a heavy skillet on top to press it down. Grill for 3-4 minutes per side until the bread is toasted and the cheese is melted.
- Remove from the heat and let cool for 1-2 minutes. Cut in half diagonally and serve immediately. Enjoy!
