Creative Panini Press Sandwich Combinations (Printable)

Four creative sandwich combinations pressed to golden perfection. From Caprese to BBQ chicken—easy, gourmet options for any meal.

# 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 -
  • Each panini takes less than six minutes to cook, making this the ultimate solution when hunger strikes without warning.
  • The variety means you can match your mood or use up odds and ends from the fridge without a strict shopping list.
  • That contrast between the shatteringly crisp exterior and the warm, gooey center is something you just cant get from a regular sandwich.
  • You can prep all the fillings in advance and let everyone build their own, turning lunch into a fun, interactive moment.
02 -
  • If your bread is too soft or airy, it will compress into a dense, doughy mess under the press, so always choose sturdy, crusty loaves like ciabatta or sourdough.
  • Overloading the sandwich with too many fillings will cause everything to ooze out the sides and make a mess, so keep layers thin and balanced.
  • Dont skip brushing or buttering the outer bread, or you will end up with pale, dry sandwiches that stick to the press plates.
  • Let the panini rest for a minute after pressing so the cheese sets slightly and the fillings dont slide out when you slice.
03 -
  • Preheat your press for at least five full minutes so the plates are evenly hot and ready to crisp the bread on contact.
  • If you do not have a panini press, use a heavy skillet and press down firmly with a second pan or a foil wrapped brick for similar results.
  • Wipe down the press plates with a damp cloth while they are still warm to keep them clean and ready for the next round.
  • Experiment with adding a drizzle of balsamic glaze or a sprinkle of red pepper flakes just before serving to elevate the flavors even further.
Go Back