Assorted Paninis
Assorted Paninis
Ingredients
For the Paninis (Base Ingredients)
- 4 ciabatta rolls, medium-sized
- 2 tablespoons olive oil, for brushing
- 1 tablespoon unsalted butter, melted, for brushing (optional)
For the Cheesy Veggie Panini (1 serving)
- 2 slices provolone cheese
- 1/4 cup roasted red peppers, drained and patted dry
- 1/2 cup fresh spinach
- 1 teaspoon balsamic glaze, optional
For the Caprese Panini (1 serving)
- 2 ounces fresh mozzarella, sliced
- 1/2 roma tomato, sliced
- 4 fresh basil leaves
- 1 teaspoon balsamic glaze, optional
For the Turkey Pesto Panini (1 serving)
- 2 ounces sliced deli turkey
- 2 slices provolone cheese
- 1 tablespoon pesto sauce
For the Ham & Swiss Panini (1 serving)
- 2 ounces sliced deli ham
- 2 slices Swiss cheese
- 1 teaspoon Dijon mustard
Instructions
- 1
Preheat your panini press to medium-high heat, typically around 375°F. If your press has a temperature setting, aim for this range.
⏱️ 5 min•🌡️ 375
- 2
Prepare the ciabatta rolls: Carefully slice each roll horizontally, almost all the way through, creating a hinge on one side. This makes them easier to fill and grill.
⏱️ 2 min
- 3
Assemble the Cheesy Veggie Panini: On one ciabatta roll, layer 2 slices of provolone cheese, followed by 1/4 cup of drained and patted dry roasted red peppers, and 1/2 cup of fresh spinach. If desired, drizzle with 1 teaspoon of balsamic glaze.
⏱️ 2 min
- 4
Assemble the Caprese Panini: On another ciabatta roll, layer 2 ounces of fresh mozzarella slices, 1/2 of a sliced roma tomato, and 4 fresh basil leaves. If desired, drizzle with 1 teaspoon of balsamic glaze.
⏱️ 2 min
- 5
Assemble the Turkey Pesto Panini: On a third ciabatta roll, spread 1 tablespoon of pesto sauce evenly on both cut sides. Layer 2 ounces of sliced deli turkey and 2 slices of provolone cheese.
⏱️ 2 min
- 6
Assemble the Ham & Swiss Panini: On the last ciabatta roll, spread 1 teaspoon of Dijon mustard evenly on both cut sides. Layer 2 ounces of sliced deli ham and 2 slices of Swiss cheese.
⏱️ 2 min
- 7
Brush the outside of each assembled panini lightly with olive oil or melted unsalted butter. This helps achieve a golden-brown, crispy crust.
⏱️ 1 min
- 8
Place the prepared paninis in the preheated panini press. Close the lid and cook for 3 to 5 minutes, or until the bread is golden brown with characteristic grill marks and the internal cheese is melted and bubbly. Cook in batches if necessary to avoid overcrowding the press.
⏱️ 10 min
- 9
Carefully remove the paninis from the press. Let them rest for 1 minute before slicing each in half diagonally and serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Assorted Paninis
Ingredients
For the Paninis (Base Ingredients)
- 4 ciabatta rolls, medium-sized
- 2 tablespoons olive oil, for brushing
- 1 tablespoon unsalted butter, melted, for brushing (optional)
For the Cheesy Veggie Panini (1 serving)
- 2 slices provolone cheese
- 1/4 cup roasted red peppers, drained and patted dry
- 1/2 cup fresh spinach
- 1 teaspoon balsamic glaze, optional
For the Caprese Panini (1 serving)
- 2 ounces fresh mozzarella, sliced
- 1/2 roma tomato, sliced
- 4 fresh basil leaves
- 1 teaspoon balsamic glaze, optional
For the Turkey Pesto Panini (1 serving)
- 2 ounces sliced deli turkey
- 2 slices provolone cheese
- 1 tablespoon pesto sauce
For the Ham & Swiss Panini (1 serving)
- 2 ounces sliced deli ham
- 2 slices Swiss cheese
- 1 teaspoon Dijon mustard
Instructions
- 1
Preheat your panini press to medium-high heat, typically around 375°F. If your press has a temperature setting, aim for this range.
⏱️ 5 min•🌡️ 375 - 2
Prepare the ciabatta rolls: Carefully slice each roll horizontally, almost all the way through, creating a hinge on one side. This makes them easier to fill and grill.
⏱️ 2 min - 3
Assemble the Cheesy Veggie Panini: On one ciabatta roll, layer 2 slices of provolone cheese, followed by 1/4 cup of drained and patted dry roasted red peppers, and 1/2 cup of fresh spinach. If desired, drizzle with 1 teaspoon of balsamic glaze.
⏱️ 2 min - 4
Assemble the Caprese Panini: On another ciabatta roll, layer 2 ounces of fresh mozzarella slices, 1/2 of a sliced roma tomato, and 4 fresh basil leaves. If desired, drizzle with 1 teaspoon of balsamic glaze.
⏱️ 2 min - 5
Assemble the Turkey Pesto Panini: On a third ciabatta roll, spread 1 tablespoon of pesto sauce evenly on both cut sides. Layer 2 ounces of sliced deli turkey and 2 slices of provolone cheese.
⏱️ 2 min - 6
Assemble the Ham & Swiss Panini: On the last ciabatta roll, spread 1 teaspoon of Dijon mustard evenly on both cut sides. Layer 2 ounces of sliced deli ham and 2 slices of Swiss cheese.
⏱️ 2 min - 7
Brush the outside of each assembled panini lightly with olive oil or melted unsalted butter. This helps achieve a golden-brown, crispy crust.
⏱️ 1 min - 8
Place the prepared paninis in the preheated panini press. Close the lid and cook for 3 to 5 minutes, or until the bread is golden brown with characteristic grill marks and the internal cheese is melted and bubbly. Cook in batches if necessary to avoid overcrowding the press.
⏱️ 10 min - 9
Carefully remove the paninis from the press. Let them rest for 1 minute before slicing each in half diagonally and serving immediately.
⏱️ 1 min