18 Delicious Italian Panini Recipes for Every Occasion

Delight in the art of sandwich-making with our roundup of 18 Delicious Italian Panini Recipes for Every Occasion! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something special to impress your guests, these paninis are your ticket to a flavorful journey. Packed with authentic Italian flavors and easy to whip up, there’s a panini here for every taste and moment. Let’s dive in!

Classic Italian Panini with Prosciutto and Mozzarella

Venturing into the realm of Italian cuisine, this Classic Italian Panini with Prosciutto and Mozzarella marries the simplicity of fresh ingredients with the richness of flavors, offering a sublime sandwich experience that’s both effortless and elegant.

Ingredients

• 2 slices of ciabatta bread (or any artisan bread of choice)
• 2 oz prosciutto, thinly sliced (look for high-quality, dry-cured varieties)
• 4 oz fresh mozzarella, sliced (buffalo mozzarella for a creamier texture)
• 1 tbsp extra virgin olive oil (or any neutral oil)
• 1 tsp balsamic glaze (adjust to taste)
• 4-5 fresh basil leaves (for a fragrant touch)
• Salt and freshly ground black pepper (to enhance flavors)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet can be used as a substitute.
2. Drizzle one side of each ciabatta slice with extra virgin olive oil. This will ensure a crispy, golden exterior.
3. Layer the prosciutto and mozzarella slices on the unoiled side of one bread slice. Season lightly with salt and pepper, then drizzle with balsamic glaze for a sweet and tangy contrast.
4. Top with fresh basil leaves, then close the sandwich with the second bread slice, oiled side facing out.
5. Place the sandwich in the panini press and cook for 3-5 minutes, or until the bread is golden and crispy, and the cheese has melted. Press down gently for even cooking.
6. Remove the panini from the press, let it sit for a minute to allow the cheese to set slightly, then slice diagonally for serving.

Perfectly balanced, this panini boasts a harmonious blend of salty prosciutto, creamy mozzarella, and aromatic basil, all encased in a crispy, golden bread. Serve it with a side of mixed greens or a light tomato soup for a complete meal that delights the senses.

Grilled Vegetable Italian Panini

Radiating with the vibrant colors and robust flavors of summer, this Grilled Vegetable Italian Panini is a testament to the simplicity and elegance of Italian cuisine. Perfectly charred vegetables, melty cheese, and crusty bread come together in a symphony of textures and tastes that are sure to delight.

Ingredients

• 1 red bell pepper, sliced into 1/2-inch strips (seeds removed for a smoother texture)
• 1 zucchini, sliced lengthwise into 1/4-inch pieces (uniform thickness ensures even cooking)
• 1 yellow squash, sliced lengthwise into 1/4-inch pieces
• 1 small eggplant, sliced into 1/4-inch rounds (salt and drain to reduce bitterness)
• 2 tbsp olive oil (or any neutral oil for brushing)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 4 slices of ciabatta bread (or any artisan bread with a sturdy crust)
• 4 slices of mozzarella cheese (fresh is ideal for creaminess)
• 2 tbsp basil pesto (homemade or store-bought for convenience)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F to 400°F) to ensure a good sear without burning.
2. Brush the sliced vegetables lightly with olive oil on both sides, then season with salt and black pepper. This enhances flavor and prevents sticking.
3. Grill the vegetables for 3-4 minutes per side, or until they have distinct grill marks and are tender but still hold their shape. Rotate halfway for even charring.
4. While the vegetables grill, spread 1/2 tbsp of basil pesto on each slice of ciabatta bread to layer the flavors.
5. Once the vegetables are done, layer them on two slices of the bread, top with mozzarella slices, and close the sandwiches with the remaining bread slices.
6. Return the assembled paninis to the grill, pressing down lightly with a spatula. Grill for 2-3 minutes per side, or until the bread is toasted and the cheese has melted.

Combining the smoky sweetness of grilled vegetables with the creamy mozzarella and herby pesto, this panini offers a satisfying crunch with every bite. Serve it with a side of mixed greens or a tangy balsamic glaze for an extra layer of flavor.

Caprese Italian Panini with Fresh Basil

This Caprese Italian Panini with Fresh Basil is a symphony of simple, high-quality ingredients coming together to create a sandwich that’s both comforting and sophisticated. The combination of ripe tomatoes, creamy mozzarella, and fragrant basil, pressed between slices of crusty bread, makes for a meal that’s as visually appealing as it is delicious.

Ingredients

• 2 slices of artisan bread (ciabatta or sourdough recommended for their texture and flavor)
• 1/2 cup fresh mozzarella cheese, sliced (for the creamiest texture, use buffalo mozzarella)
• 1 medium tomato, sliced (heirloom varieties add a beautiful color and sweetness)
• 4-5 fresh basil leaves (larger leaves are easier to work with and more aromatic)
• 1 tbsp extra virgin olive oil (or any high-quality olive oil for brushing)
• 1/2 tsp balsamic glaze (adjust to taste, can substitute with a drizzle of aged balsamic vinegar)
• Salt and freshly ground black pepper (to taste, but a pinch of each is recommended)

Instructions

1. Preheat a panini press to 375°F. If you don’t have a panini press, a grill pan with a heavy skillet on top works as a substitute.
2. Brush one side of each bread slice lightly with olive oil. This will ensure a golden, crispy exterior.
3. On the non-oiled side of one bread slice, layer the mozzarella, tomato slices, and basil leaves. Season lightly with salt and pepper, then drizzle with balsamic glaze.
4. Top with the second bread slice, oiled side facing out. This setup prevents the sandwich from sticking to the press.
5. Place the sandwich in the panini press and close the lid. Cook for 3-4 minutes, or until the bread is golden and the cheese begins to melt. For even cooking, press down gently halfway through.
6. Remove the panini from the press and let it sit for a minute before slicing. This allows the cheese to set slightly, making the sandwich easier to cut.

The Caprese Italian Panini offers a delightful contrast of textures, from the crisp bread to the soft, melted mozzarella and juicy tomatoes. Serve it with a side of mixed greens dressed in a light vinaigrette for a complete, satisfying meal that celebrates the essence of Italian cuisine.

Italian Panini with Salami and Provolone

Amidst the bustling rhythm of everyday life, the Italian Panini with Salami and Provolone stands as a testament to the beauty of simplicity, offering a symphony of flavors encased in crisp, golden bread. This sandwich, a harmonious blend of savory salami, creamy provolone, and a hint of tangy mustard, is a delightful escape to the streets of Italy with every bite.

Ingredients

• 4 slices of ciabatta bread (or any artisan bread of choice)
• 4 oz thinly sliced salami (Genoa salami recommended for authenticity)
• 4 slices of provolone cheese (sharp provolone adds a nice depth)
• 2 tbsp mayonnaise (or aioli for a garlicky twist)
• 1 tbsp whole grain mustard (adjust to taste)
• 1 tbsp unsalted butter, softened (for a golden, crispy exterior)
• 1/2 cup arugula (adds a peppery freshness)

Instructions

1. Preheat a panini press to 375°F. If using a skillet, preheat over medium heat.
2. Spread 1 tbsp of mayonnaise evenly on one side of each slice of ciabatta bread.
3. On two slices, layer the salami and provolone cheese evenly, ensuring coverage to the edges for even melting.
4. Drizzle whole grain mustard over the cheese, then top with arugula for a fresh contrast.
5. Place the remaining slices of bread on top, mayonnaise side down, to form two sandwiches.
6. Spread the softened butter on the outer sides of each sandwich for a golden crust.
7. Place the sandwiches in the panini press and cook for 3-4 minutes until the bread is crispy and the cheese has melted. If using a skillet, press down with a spatula and cook for 2-3 minutes per side.
8. Remove from heat, let rest for a minute, then slice diagonally for presentation.

Kaleidoscopic in flavor, this panini offers a satisfying crunch with each bite, the provolone melting into the salami for a rich, savory experience. Serve with a side of pickled vegetables or a crisp white wine to elevate this humble sandwich into a gourmet meal.

Pesto Chicken Italian Panini

Nothing elevates a simple sandwich to gourmet status quite like the vibrant flavors of Italy, and this Pesto Chicken Italian Panini is no exception. Nestled between slices of crusty bread, the succulent chicken and aromatic pesto create a symphony of flavors that’s both comforting and sophisticated.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total), pounded to even thickness for uniform cooking
• 1/2 cup basil pesto (homemade or store-bought, for a fresher taste)
• 4 slices provolone cheese (or mozzarella for a milder flavor)
• 1/4 cup sun-dried tomatoes in oil, drained and patted dry (to prevent sogginess)
• 4 slices ciabatta bread (or any artisan bread, for texture)
• 2 tbsp olive oil (or any neutral oil, for brushing)
• Salt and freshly ground black pepper (adjust to taste)

Instructions

1. Preheat a grill pan or skillet over medium-high heat (about 375°F) to ensure a good sear on the chicken.
2. Season the chicken breasts with salt and pepper on both sides, then brush lightly with olive oil to prevent sticking.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F, ensuring juicy, perfectly cooked meat.
4. Remove the chicken from the pan and let it rest for 5 minutes before slicing, to retain its juices.
5. Spread 1 tbsp of pesto on each slice of bread, layering the bottom slices with provolone cheese, sliced chicken, and sun-dried tomatoes.
6. Top with the remaining bread slices and brush the outsides with olive oil for a golden, crispy exterior.
7. Grill the panini in a panini press or skillet over medium heat for 3-4 minutes per side, pressing down lightly, until the bread is toasted and the cheese is melted.

Unveiling a masterpiece of textures, the Pesto Chicken Italian Panini boasts a crispy exterior that gives way to tender chicken and gooey cheese, all brightened by the herbaceous pesto and tangy sun-dried tomatoes. Serve it with a side of crisp arugula salad or a bowl of tomato soup for a meal that’s as visually appealing as it is delicious.

Tomato and Mozzarella Italian Panini

Capturing the essence of Italian cuisine, this Tomato and Mozzarella Italian Panini is a symphony of fresh flavors and textures, perfectly encased in golden, crispy bread. Crafted with care, it’s a testament to the simplicity and elegance of classic Italian ingredients.

Ingredients

• 2 slices of sourdough bread (or any artisan bread of choice)
• 1 large tomato, sliced (ripe but firm)
• 4 oz fresh mozzarella, sliced (drained well)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp balsamic glaze (adjust to taste)
• 4-5 fresh basil leaves
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat a panini press to 375°F. If using a skillet, preheat over medium heat.
2. Brush one side of each bread slice with olive oil. This will be the outer side of the panini.
3. On the non-oiled side of one bread slice, layer the mozzarella, tomato slices, and basil leaves. Season lightly with salt and pepper.
4. Drizzle the balsamic glaze over the ingredients, then top with the second bread slice, oiled side up.
5. Place the sandwich in the panini press and cook for 3-5 minutes until the bread is golden and crispy, and the cheese has melted. If using a skillet, press down with a spatula and cook for 2-3 minutes per side.
6. Remove the panini from the press, let it rest for a minute, then slice diagonally for serving.

Best enjoyed warm, the Tomato and Mozzarella Italian Panini offers a delightful contrast between the crispy exterior and the soft, creamy interior. The fresh basil and balsamic glaze add a burst of flavor that elevates this simple sandwich into a gourmet experience.

Italian Panini with Roasted Red Peppers and Goat Cheese

Brimming with the vibrant flavors of Italy, this panini combines the smoky sweetness of roasted red peppers with the creamy tang of goat cheese, all pressed between slices of crusty artisan bread for a sandwich that’s as delightful to look at as it is to devour.

Ingredients

• 2 cups roasted red peppers, sliced (jarred or homemade)
• 4 oz goat cheese, crumbled (room temperature for easier spreading)
• 4 slices of ciabatta bread (or any artisan bread of choice)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp balsamic glaze (adjust to taste)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat a panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet can be used as a substitute.
2. Brush one side of each slice of ciabatta bread lightly with olive oil. This will ensure a golden, crispy exterior.
3. On the non-oiled side of two bread slices, evenly distribute the crumbled goat cheese. Tip: Letting the goat cheese come to room temperature beforehand makes it easier to spread.
4. Layer the sliced roasted red peppers over the goat cheese, then drizzle with balsamic glaze for a touch of sweetness and acidity.
5. Season with a pinch of salt and freshly ground black pepper to enhance the flavors.
6. Top with the remaining bread slices, oiled side facing out, to complete the sandwiches.
7. Place the sandwiches in the preheated panini press and cook for 3-5 minutes, or until the bread is golden and crispy and the cheese has begun to melt. Tip: Press down gently to ensure even cooking without squeezing out the fillings.
8. Remove from the press, let sit for a minute to set, then slice diagonally for serving. Tip: Allowing the sandwich to rest briefly makes it easier to cut and eat.

Savory and satisfying, this panini offers a perfect balance of textures—from the crisp bread to the creamy cheese and tender peppers. Serve it with a side of mixed greens dressed in a light vinaigrette for a complete meal that’s both elegant and effortless.

Spicy Italian Panini with Pepperoni and Jalapenos

Glistening under the golden hue of the oven light, this Spicy Italian Panini with Pepperoni and Jalapenos is a masterpiece of flavors, combining the warmth of Italian spices with the bold kick of jalapenos, all nestled between perfectly toasted bread.

Ingredients

• 2 slices of sourdough bread (or any artisan bread of choice)
• 4 slices of pepperoni (add more for extra spice)
• 4 slices of mozzarella cheese (fresh is preferable)
• 1 tbsp of butter (softened for easy spreading)
• 1 jalapeno, thinly sliced (remove seeds for less heat)
• 1 tbsp of olive oil (or any neutral oil)
• 1 tsp of Italian seasoning (adjust to taste)

Instructions

1. Preheat your panini press to 375°F. If using a skillet, preheat over medium heat.
2. Brush one side of each bread slice with olive oil. This will ensure a crispy, golden exterior.
3. Layer the mozzarella cheese, pepperoni, and jalapeno slices on the unoiled side of one bread slice. Sprinkle Italian seasoning over the toppings for an aromatic touch.
4. Top with the second bread slice, oiled side facing out, to assemble the sandwich.
5. Spread the softened butter on the outer sides of the sandwich. This step is crucial for achieving that irresistible, buttery crunch.
6. Place the sandwich in the panini press and cook for 3-5 minutes, or until the bread is golden and the cheese has melted. If using a skillet, cook for 2-3 minutes per side, pressing down with a spatula to mimic a panini press.
7. Remove from heat and let it sit for a minute before slicing. This allows the cheese to set slightly, making the sandwich easier to cut.

Unveiling a symphony of textures and flavors, this panini boasts a crispy exterior with a molten, spicy center. Serve it alongside a chilled craft beer or a crisp salad to balance the heat, making every bite a delightful experience.

Italian Panini with Grilled Eggplant and Ricotta

Craving a taste of Italy without leaving your kitchen? This Italian Panini with Grilled Eggplant and Ricotta combines the smoky depth of grilled vegetables with the creamy richness of ricotta, all pressed between crusty bread for a sandwich that’s as satisfying as it is sophisticated.

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds (choose firm, shiny eggplants for best results)
• 1 cup ricotta cheese (whole milk ricotta for creamier texture)
• 4 slices of ciabatta bread (or any artisan bread of choice)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1 tbsp balsamic glaze (for drizzling, optional)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Brush both sides of the eggplant slices with olive oil and season with salt and pepper.
3. Grill the eggplant for 3-4 minutes per side, until you see distinct grill marks and the slices are tender.
4. While the eggplant grills, lightly toast the ciabatta slices on the grill for about 1 minute per side for a slight crunch.
5. Spread a generous layer of ricotta cheese on two slices of the toasted ciabatta.
6. Arrange the grilled eggplant slices over the ricotta, then drizzle with balsamic glaze if using.
7. Top with the remaining ciabatta slices and press gently to adhere.
8. Cut the panini in half and serve immediately for the best texture and flavor.

Lusciously creamy ricotta paired with the smoky, tender eggplant creates a harmonious blend of flavors and textures in every bite. For an extra touch of elegance, serve with a side of mixed greens lightly dressed in olive oil and lemon juice.

Balsamic Glazed Chicken Italian Panini

This Balsamic Glazed Chicken Italian Panini is a symphony of flavors, combining the tangy sweetness of balsamic glaze with the savory depth of grilled chicken and the creamy richness of mozzarella, all pressed between slices of artisan bread for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup balsamic vinegar
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 4 slices ciabatta bread (or any artisan bread)
• 4 slices mozzarella cheese
• 1/4 cup arugula
• 2 tbsp mayonnaise

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. In a small bowl, whisk together balsamic vinegar, olive oil, garlic powder, salt, and pepper to create the marinade.
3. Place chicken breasts in a resealable bag and pour the marinade over them. Seal the bag and let marinate at room temperature for 15 minutes, flipping once halfway through.
4. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
5. While the chicken rests, spread mayonnaise on one side of each bread slice.
6. Layer the bottom slices with mozzarella, sliced chicken, and arugula, then top with the remaining bread slices.
7. Heat a panini press or a skillet over medium heat. Cook each sandwich for 3-4 minutes, pressing down lightly, until the bread is golden and the cheese has melted.

The result is a panini with a perfectly crispy exterior and a melt-in-your-mouth interior, where the balsamic glaze’s acidity cuts through the richness of the cheese. Serve it with a side of sweet potato fries or a crisp salad for a complete meal that’s sure to impress.

Italian Panini with Artichoke Hearts and Pesto

Whisking you away to the rustic charm of Italy, this Italian Panini with Artichoke Hearts and Pesto marries the earthy depth of artichokes with the vibrant freshness of homemade pesto, all hugged by crispy, golden bread.

Ingredients

• 2 cups artichoke hearts, drained and sliced (jarred or canned, patted dry)
• 1/2 cup basil pesto (homemade or store-bought, adjust to taste)
• 4 slices ciabatta bread (or any artisan bread, about 1/2 inch thick)
• 2 tbsp olive oil (or any neutral oil, for brushing)
• 1 cup mozzarella cheese, shredded (fresh is best for meltiness)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat a panini press to 375°F. If using a grill pan, preheat over medium-high heat.
2. Brush one side of each ciabatta slice lightly with olive oil. This ensures a golden, crispy exterior.
3. Spread 1 tbsp of pesto on the non-oiled side of each bread slice. Even distribution is key for flavor in every bite.
4. Layer artichoke hearts and mozzarella cheese on two of the bread slices, seasoning lightly with salt and pepper.
5. Top with the remaining bread slices, pesto side down, to form sandwiches.
6. Place sandwiches in the panini press or on the grill pan. If using a grill pan, press down with a spatula or another heavy pan.
7. Cook for 3-4 minutes until the bread is golden and crispy, and the cheese has melted. For a grill pan, flip halfway through cooking.
8. Remove from heat, let sit for a minute to set, then slice diagonally for serving.

Not only does this panini boast a delightful crunch with each bite, but the melty mozzarella and tangy artichoke hearts also create a harmonious blend of textures and flavors. Serve with a side of mixed greens or a simple tomato soup for a complete, comforting meal.

Turkey and Avocado Italian Panini

Hearty yet refined, the Turkey and Avocado Italian Panini combines the rustic charm of Italian flavors with the creamy richness of avocado, all pressed between slices of artisanal bread for a sandwich that’s as satisfying to make as it is to eat.

Ingredients

• 2 slices of ciabatta bread (or any artisanal bread of choice)
• 4 oz sliced turkey breast (opt for smoked for added depth)
• 1/2 ripe avocado, sliced (sprinkle with lemon juice to prevent browning)
• 2 slices of provolone cheese (mozzarella works well too)
• 1 tbsp mayonnaise (or aioli for a garlicky twist)
• 1 tbsp olive oil (or any neutral oil)
• 1/4 tsp red pepper flakes (adjust to taste)
• Salt and freshly ground black pepper (to taste)

Instructions

1. Preheat a panini press to 375°F. If using a skillet, heat it over medium heat.
2. Spread mayonnaise on one side of each slice of ciabatta bread.
3. Layer the turkey breast, avocado slices, and provolone cheese on the mayonnaise side of one bread slice. Sprinkle with red pepper flakes, salt, and black pepper.
4. Top with the second slice of bread, mayonnaise side down, to assemble the sandwich.
5. Brush the outside of the sandwich lightly with olive oil.
6. Place the sandwich in the panini press and close the lid. Cook for 3-5 minutes until the bread is golden and crispy, and the cheese has melted. If using a skillet, press the sandwich down with a spatula and cook for 2-3 minutes per side.
7. Remove the panini from the press and let it rest for a minute before slicing.

Absolutely delightful, the panini boasts a perfect contrast of textures—crispy bread against the creamy avocado and melted cheese. Serve it with a side of mixed greens or a cup of tomato soup for a complete meal that’s both elegant and comforting.

Italian Panini with Sun-Dried Tomatoes and Arugula

Gracefully bridging the gap between rustic Italian charm and modern culinary finesse, this Italian Panini with Sun-Dried Tomatoes and Arugula is a testament to the beauty of simplicity. Each bite offers a harmonious blend of tangy, sweet, and peppery notes, encased in a perfectly crisped bread.

Ingredients

• 2 cups arugula (packed, for a peppery kick)
• 1/2 cup sun-dried tomatoes in oil (drained and patted dry, for intense flavor)
• 4 slices ciabatta bread (or any artisan bread, for texture)
• 1/4 cup mayonnaise (or aioli, for creaminess)
• 1/2 tsp garlic powder (adjust to taste)
• 4 slices mozzarella cheese (for meltiness)
• 2 tbsp olive oil (or any neutral oil, for grilling)

Instructions

1. Preheat a panini press to 375°F. If using a grill pan, heat over medium-high heat.
2. In a small bowl, mix mayonnaise with garlic powder. Spread evenly on one side of each bread slice.
3. Layer arugula, sun-dried tomatoes, and mozzarella cheese on two slices of bread. Top with the remaining slices, mayonnaise side down.
4. Brush the outer sides of the sandwiches lightly with olive oil.
5. Place the sandwiches in the panini press or on the grill pan. Cook for 3-4 minutes until the bread is golden and crispy, and the cheese has melted. If using a grill pan, press down with a spatula and flip halfway through.
6. Remove from heat and let rest for a minute before slicing diagonally.

Best enjoyed warm, the panini boasts a delightful contrast between the crispy exterior and the soft, flavorful interior. For an extra touch, serve with a side of balsamic glaze for dipping or a crisp, chilled white wine to complement the sun-dried tomatoes.

Grilled Chicken and Pesto Italian Panini

Lusciously layered with vibrant flavors and textures, the Grilled Chicken and Pesto Italian Panini is a testament to the art of sandwich making. Perfectly grilled chicken meets aromatic pesto and melted cheese, all encased in crispy, golden bread for a meal that’s both comforting and sophisticated.

Ingredients

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/4 cup basil pesto (homemade or store-bought)
• 4 slices provolone cheese
• 4 slices ciabatta bread (or any artisan bread of choice)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. Season the chicken breasts evenly with salt and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
4. Brush one side of each ciabatta slice with olive oil. This will be the outer side of your panini.
5. On the non-oiled side of two bread slices, spread 1 tbsp of pesto each.
6. Layer each with sliced grilled chicken and 2 slices of provolone cheese.
7. Top with the remaining bread slices, oiled side out.
8. Grill the sandwiches on a panini press or in a skillet over medium heat for 3-4 minutes per side, or until the bread is golden and the cheese has melted.
9. For extra crispiness, press down lightly with a spatula while grilling.

Vibrant and hearty, this panini boasts a delightful contrast between the crispy exterior and the tender, juicy chicken inside. Serve it with a side of mixed greens or a bowl of tomato soup for a complete, satisfying meal.

Italian Panini with Mortadella and Pistachio Pesto

Unveiling the perfect blend of Italian craftsmanship and bold flavors, this panini combines the creamy richness of mortadella with the vibrant, nutty notes of pistachio pesto, all encased in a crisply toasted bread that whispers of culinary finesse.

Ingredients

• 4 slices of ciabatta bread (or any artisan bread of choice)
• 1/2 cup mortadella, thinly sliced
• 1/4 cup pistachio pesto (homemade or store-bought, adjust to taste)
• 2 tbsp unsalted butter, softened (for spreading)
• 1/2 cup arugula (for a peppery crunch)
• 4 slices provolone cheese (or mozzarella for a milder flavor)

Instructions

1. Preheat a panini press to 375°F. If using a grill pan, heat over medium-high heat.
2. Spread 1 tbsp of softened butter evenly on one side of each slice of ciabatta bread.
3. On the unbuttered side of two slices, layer 1/4 cup of mortadella, followed by 2 tbsp of pistachio pesto, 1/4 cup of arugula, and 2 slices of provolone cheese.
4. Top with the remaining slices of bread, buttered side facing out.
5. Place the sandwiches in the panini press or on the grill pan. If using a grill pan, place a heavy skillet on top to press the sandwich down.
6. Cook for 3-4 minutes, or until the bread is golden brown and the cheese has melted, checking halfway to ensure even cooking.
7. Remove from heat and let rest for 1 minute before slicing diagonally for serving.

Filled with layers of texture and taste, this panini offers a crispy exterior that gives way to a melty, savory interior, with the pistachio pesto adding a surprising depth. Serve it with a side of pickled vegetables or a light salad to complement its rich flavors.

Vegetarian Italian Panini with Zucchini and Hummus

Yearning for a sandwich that marries the rustic charm of Italian cuisine with the fresh, vibrant flavors of vegetarian fare? This Vegetarian Italian Panini with Zucchini and Hummus is a symphony of textures and tastes, featuring crisp zucchini, creamy hummus, and artisanal bread, all pressed to golden perfection.

Ingredients

• 4 slices of ciabatta bread (or any artisanal bread of choice)
• 1 medium zucchini, thinly sliced lengthwise (about 1/8 inch thick)
• 1/2 cup hummus (homemade or store-bought, for ease)
• 2 tbsp olive oil (or any neutral oil)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 tsp dried oregano (for an herby note)

Instructions

1. Preheat a panini press or a grill pan over medium heat (375°F if using a press).
2. Brush one side of each bread slice lightly with olive oil; this ensures a crispy exterior.
3. Spread hummus evenly on the non-oiled side of two bread slices, about 1/4 cup per slice.
4. Layer the zucchini slices over the hummus, slightly overlapping for full coverage.
5. Sprinkle the zucchini with salt, pepper, and dried oregano, seasoning each layer to build flavor.
6. Top with the remaining bread slices, oiled side up, to form two sandwiches.
7. Place the sandwiches in the panini press or on the grill pan. If using a grill pan, place a heavy skillet on top to press the sandwiches.
8. Cook for 3-4 minutes until the bread is golden and crisp, and the zucchini is slightly softened but still has a bite.
9. Remove from heat, let rest for a minute, then slice diagonally for serving.

Savory and satisfying, this panini boasts a delightful contrast between the crunchy bread and tender zucchini, with the hummus adding a creamy richness. Serve it with a side of mixed greens or a tangy balsamic drizzle for an extra layer of flavor.

Italian Panini with Figs and Gorgonzola

Zesty and sophisticated, this Italian Panini with Figs and Gorgonzola marries the sweetness of ripe figs with the bold tang of Gorgonzola, all hugged by crusty artisan bread. Perfect for a leisurely lunch or a chic picnic, it’s a dish that promises to transport your senses straight to the Italian countryside.

Ingredients

• 4 slices of sourdough bread (or any artisan bread of choice)
• 1/2 cup Gorgonzola cheese, crumbled (room temperature for easier spreading)
• 4 fresh figs, thinly sliced (ripe but firm)
• 2 tbsp honey (for drizzling, adjust to sweetness preference)
• 2 tbsp unsalted butter, softened (for spreading)
• 1/4 cup arugula (for a peppery crunch)

Instructions

1. Preheat a panini press to 375°F. If using a skillet, preheat over medium heat.
2. Butter one side of each slice of bread lightly. This will ensure a golden, crispy exterior.
3. On the unbuttered side of two slices, evenly spread the Gorgonzola cheese. Tip: Letting the cheese come to room temperature makes it easier to spread without tearing the bread.
4. Arrange the fig slices over the Gorgonzola, then drizzle lightly with honey. Tip: The honey not only adds sweetness but also helps to balance the saltiness of the cheese.
5. Top with a handful of arugula for a fresh, peppery contrast, then close the sandwiches with the remaining slices of bread, buttered side out.
6. Place the sandwiches in the panini press and cook for 3-4 minutes until the bread is golden and the cheese has melted. If using a skillet, press down with a spatula and cook for 2-3 minutes per side.
7. Remove from heat, let sit for a minute, then slice diagonally for serving. Tip: Letting the sandwich rest ensures the fillings set slightly, making it easier to cut.

Unveil a masterpiece where the creamy Gorgonzola and sweet figs create a harmonious blend, contrasted by the crisp bread and fresh arugula. Serve with a side of mixed greens or a crisp white wine to elevate this panini into a meal to remember.

Italian Panini with Tuna and Olive Tapenade

Just when you thought the humble panini couldn’t get any more sophisticated, along comes this Italian-inspired masterpiece, marrying the rich flavors of tuna and olive tapenade between slices of perfectly grilled bread. It’s a dish that promises to transport your taste buds straight to the cobblestone streets of Rome with every bite.

Ingredients

• 2 cups canned tuna in olive oil, drained (for a richer flavor, opt for oil-packed tuna)
• 1/2 cup olive tapenade (homemade or store-bought, adjust to taste)
• 4 slices ciabatta bread (or any artisan bread of your choice)
• 2 tbsp unsalted butter, softened (for a crispier exterior)
• 1/2 cup arugula (adds a peppery crunch)
• 1/4 cup sun-dried tomatoes, thinly sliced (for a sweet and tangy contrast)

Instructions

1. Preheat your panini press to 375°F. If you don’t have a panini press, a grill pan and a heavy skillet can work as a substitute.
2. While the press heats, lay out the ciabatta slices and evenly spread the softened butter on one side of each slice. This will ensure a golden, crispy exterior.
3. On the unbuttered side of two slices, spread a generous layer of olive tapenade, followed by the drained tuna, arugula, and sun-dried tomatoes. Top with the remaining slices, buttered side up.
4. Carefully place the assembled sandwiches in the panini press and close the lid. Grill for 3-5 minutes, or until the bread is golden and the fillings are warmed through. For those using a grill pan, press down with the skillet and flip halfway through cooking.
5. Once grilled, remove the panini from the press and let them rest for a minute before slicing. This allows the flavors to meld together beautifully.

Bursting with the bold flavors of the Mediterranean, this Italian Panini with Tuna and Olive Tapenade offers a delightful contrast of textures—from the crispy, buttery bread to the tender tuna and crunchy arugula. Serve it with a side of mixed greens or a simple tomato soup for a complete, satisfying meal that’s as elegant as it is effortless.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 18 Italian Panini recipes is your ticket to a world of flavors, perfect for any occasion. Whether you’re a seasoned chef or just starting out, there’s something here to inspire your next meal. We’d love to hear which recipes stole your heart—drop a comment below! And if you enjoyed this collection, don’t forget to share the love on Pinterest. Happy cooking!

Bella Bacinos