Panini
intro
Crispy, pressed deli-style panini layered with melted mozzarella, savory prosciutto, zesty pesto, and roasted peppers, ready in 15 minutes for a fast, satisfying meal.
Ingredients
Steps
Prep fillings and bread
Lay split ciabatta rolls cut-side up on a clean work surface. Spread 10ml (2 tsp) of basil pesto evenly across the cut side of each top and bottom roll half, leaving a 5mm border to prevent oozing when pressed. Pat roasted red pepper strips completely dry with paper towels to avoid soggy bread.
Layer sandwich ingredients
On the bottom half of each pesto-smeared ciabatta roll, layer 27.5g sliced mozzarella, 30g prosciutto, 25g roasted red pepper strips, and 3–4 fresh basil leaves, then top with a second 27.5g layer of mozzarella to seal fillings in place. Place the top ciabatta half on each sandwich, pressing down gently to compact layers slightly.
Preheat panini press
Preheat a panini press (or ridged cast-iron grill pan with a heavy second pan as a press) to medium-high heat (190°C / 375°F). Brush the top and bottom griddle surfaces lightly with 15g (1 tbsp) of the melted butter to prevent sticking and encourage a crisp, golden crust.
Press first panini batch
Place 2 assembled panini on the preheated press, leaving 2cm of space between them to allow even heat flow. Close the press lid, applying light, even pressure, and cook for 3–4 minutes until the bread is deep golden brown with distinct dark grill marks, and the mozzarella is fully melted and bubbling slightly at the edges.
Cook remaining panini
Transfer the cooked first batch to a cutting board, then brush the press grates with the remaining 15g (1 tbsp) melted butter. Cook the second batch of 2 panini for the same 3–4 minutes at medium-high heat, until the crust is crisp to the touch and cheese is fully melted through the center.
Rest, slice, and serve
Let all cooked panini rest for 1 minute to allow the melted cheese to set and avoid oozing when cut, then slice each diagonally with a serrated bread knife. Sprinkle the cut edges lightly with the 1/4 tsp flaky sea salt, and serve warm.
Tips
2.If you do not own a panini press, use a ridged cast-iron skillet over medium-high heat, and place a heavy, foil-wrapped brick or second cast-iron pan on top of the sandwich to apply even pressing weight.
3.Opt for low-moisture mozzarella instead of fresh water-packed mozzarella for panini; fresh mozzarella releases excess water even when patted dry, leading to soggy bread and runny fillings.
OMG, this panini is a total game changer for my weekday lunch prep! I made a batch on Sunday, wrapped them tight, and just press for 2 minutes when I’m ready to eat at work. The prosciutto gets perfectly crispy and the mozzarella is so melty, 10/10!
My kids DEVOURED these for dinner last night! I skipped the arugula for the little ones (picky eaters, ugh) and added a little extra cheese, and they asked for seconds before I even sat down to eat. So easy to throw together on a busy school night!
Made these for a post-hike picnic with friends last weekend, and everyone was asking for the recipe before we even finished eating! I added a thin slice of roasted red pepper to mine and it was chef’s kiss. So simple but so flavorful.
Grew up eating deli paninis all over the city and this recipe hits exactly the nostalgic notes I was looking for! The only tweak I made was using sourdough instead of ciabatta because that’s what I had on hand, and it worked perfectly.
Brought these to my neighborhood block party potluck last weekend, cut them into little slider-sized bites, and they were the first platter to get wiped clean! People kept coming back asking if I had more, I felt like a total rockstar.
As someone who basically survives on takeout because I “can’t cook”, this was so stupid easy I almost couldn’t believe it turned out this good. 15 minutes total, minimal cleanup, tastes like something I’d pay $15 for at the corner deli. Game changer for real.
SO good! I added a drizzle of balsamic glaze on mine like my local deli does, and it took the flavor over the top. Perfect lazy Sunday lunch when I don’t feel like putting in a ton of effort but want something that feels fancy.
Great high-protein lunch option that doesn’t feel like boring “diet food”! I used low-moisture mozz to keep it from getting too greasy, paired it with a side salad, and it kept me full all the way through my evening workout.
Wait, has anyone tried making these without a panini press? I only have a regular cast iron skillet, wondering if I can just weigh it down with another heavy pan like I do for grilled cheese?
I’ve been ordering this exact panini from my local bodega for $14 a pop for years, and I swear this recipe tastes even better. I can make 4 of them at home for the price of one takeout version! My wallet is so happy.
Super easy to make gluten free! I used my favorite gluten free ciabatta rolls, made sure the prosciutto was certified GF, and it turned out absolutely perfect. No sad soggy GF bread here, the press got it nice and crispy!
Made these for my at-home date night last Friday, paired with a little side of marinara for dipping and a bottle of chianti, and my boyfriend said it was better than the fancy Italian restaurant we went to for our anniversary. Win!
Made a big batch of these for tailgating before the Cowboys game last Sunday, and even my buddy who swears he “only eats BBQ at tailgates” ate two of them. Super easy to make on a portable grill press out in the parking lot too!
I know this is the classic prosciutto version, but has anyone tried swapping the prosciutto for roasted veggies to make it vegetarian? I want to make these for my sister who doesn’t eat meat but loves paninis!
My granddaughter showed me this recipe last week, and I’ve made it three times already! It’s simple enough for an old guy like me to make without messing up, and the flavors are just like the paninis I used to get at the deli downtown when I was a kid.
I add a slice of fresh tomato and a handful of arugula with a tiny bit of mayo to mine, and it’s the perfect balance of salty, creamy, peppery, and fresh. I make four every Sunday for my work lunches and it makes the work week so much less stressful.
I added a couple thin slices of spicy soppressata along with the prosciutto and a sprinkle of red pepper flakes for a little heat, and wow, that kicked it up a whole notch! If you love a little zing in your sandwiches, you have to try it.
Made this in my dorm room with a tiny $20 sandwich press I got from the campus store, and my whole hall smelled so good my roommates kept popping in asking for a bite. Way better than the dining hall paninis that are always barely warm and skimp on cheese!