Creative Panini Press Sandwich Combinations (Printer-friendly)

Four creative pressed sandwich combinations featuring crispy exteriors and flavorful melty fillings. Perfect for quick lunches or elevated snacking.

# What You'll Need:

→ Classic Caprese

01 - 8 slices sourdough or ciabatta bread
02 - 4 tbsp basil pesto
03 - 8 oz fresh mozzarella, sliced
04 - 2 medium tomatoes, sliced
05 - Fresh basil leaves
06 - Olive oil, for brushing

→ Turkey & Cranberry

07 - 8 slices multigrain bread
08 - 4 oz sliced turkey breast
09 - 4 tbsp cranberry sauce
10 - 4 slices Swiss cheese
11 - Baby spinach leaves
12 - Butter, for spreading

→ Mediterranean Veggie

13 - 8 slices focaccia or rustic bread
14 - 1 small eggplant, sliced and grilled
15 - 1 small zucchini, sliced and grilled
16 - 1 roasted red pepper, sliced
17 - 4 oz feta cheese, crumbled
18 - 4 tbsp hummus
19 - Olive oil, for brushing

→ Spicy BBQ Chicken

20 - 8 slices sourdough or country bread
21 - 1 cup cooked shredded chicken breast
22 - 4 tbsp BBQ sauce
23 - 4 slices pepper jack cheese
24 - 1 small red onion, thinly sliced
25 - Butter, for spreading

# How To Make It:

01 - Preheat your panini press according to the manufacturer's instructions.
02 - For each sandwich, lay out two slices of your chosen bread.
03 - Spread sauces (e.g., pesto, cranberry sauce, hummus, BBQ sauce) on the inner sides of the bread.
04 - Layer fillings as listed for each combination, distributing cheese, meats, vegetables, and greens evenly.
05 - Close each sandwich and lightly brush the outer sides of the bread with olive oil or spread with butter.
06 - Place sandwiches in the panini press. Cook for 4–6 minutes, or until the bread is golden and crisp and the filling is heated through.
07 - Remove, slice, and serve hot.

# Expert Advice:

01 -
  • Golden, crispy bread with melty insides takes less time than ordering delivery.
  • Four completely different flavor worlds means everyone at your table gets exactly what they want.
  • You can prep ingredients while your press heats, making this genuinely doable on a weeknight.
  • Those caramelized edges taste like you spent hours cooking when you actually spent minutes.
02 -
  • Wet ingredients will steam instead of press; always pat vegetables dry and don't over-sauce.
  • Every panini press heats differently, so the first one is your test run—check if you need to adjust the time up or down.
  • Slicing diagonally makes everything look intentional and keeps the filling from falling out the side.
03 -
  • Brush your panini press with a tiny bit of oil before each sandwich so nothing sticks and you get maximum char.
  • Slice mozzarella the night before and let it come to room temperature so it melts evenly instead of staying cold in the center.
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