This Easy Italian Panini Sandwiches Recipe is a toasted and loaded recipe, which is made with provolone and spicy salami. It’s a great choice for picnics, ready in about 1 hour and 30 minutes.
Easy Italian Panini Sandwiches Recipe Ingredients
- 1 loaf ciabatta (1 pound)
- Extra-virgin olive oil, for brushing
- ½ cup olive tapenade
- 4 ounces sliced provolone
- 8 ounces low-moisture mozzarella, thinly sliced
- 1 cup thinly sliced roasted red peppers
- 1 jar (12 ounces) marinated artichoke hearts, drained and chopped
- 4 ounces thinly sliced spicy salami
- 2 cups baby arugula
How To Make Easy Italian Panini Sandwiches Recipe
- Toast the Bread: Preheat your oven to 375°F. Split the ciabatta loaf horizontally. Scoop out the soft interior bread (you can save this for later to make croutons!). Brush the inside of each bread half with olive oil. Place the bread cut-side up on a baking sheet and bake until toasted, about 7 minutes. Let it cool completely.
- Assemble the Panini: Spread the olive tapenade evenly on the bottom half of the cooled bread. Layer the provolone and mozzarella slices over the tapenade. Top with the roasted red peppers, chopped artichoke hearts, and sliced salami. Scatter the baby arugula over the top.
- Wrap and Press: Place the other half of the bread on top and press down firmly to create the sandwich. Wrap the entire loaf tightly in aluminum foil. Place a heavy skillet or a few canned goods on top to weigh it down. Refrigerate for at least 1 hour and up to 8 hours.
- Grill and Serve: Preheat a grill to medium or an oven to 375°F. Place the foil-wrapped sandwich directly on the grill (or in the oven). Cook, flipping once, for about 20 minutes, or until the bread is crisp and the cheese has started to melt. Remove the foil, slice the panini into individual sandwiches, and serve immediately.
Recipe Tips
- Why press the sandwich before grilling? Pressing the panini in the refrigerator for at least an hour is a key step. It helps to compact the layers, meld all the delicious flavors together, and makes the large sandwich easier to handle and slice.
- Can I use a different kind of bread? Yes. If you can’t find ciabatta, a sturdy focaccia or another rustic Italian loaf with a firm crust would also work well.
- How do I make this panini on the stovetop? If you don’t have a grill or panini press, you can cook it in a large skillet. Place the wrapped sandwich in the skillet over medium heat and place another heavy skillet on top to press it down. Cook for 5-7 minutes per side.
- Don’t throw out the bread insides! As the recipe suggests, the scooped-out soft bread is perfect for making homemade croutons. Simply tear it into pieces, toss with olive oil and Parmesan, and bake until golden.
What To Serve With Italian Panini
This hearty, pressed sandwich is a meal in itself, but it pairs wonderfully with a few simple sides.
- A simple green salad with a light vinaigrette
- Kettle-cooked potato chips
- A cup of tomato soup for dipping
- A side of pepperoncini or pickles
- Pasta salad
How To Store Italian Panini
- Refrigerate: Leftover slices can be wrapped tightly in plastic wrap or foil and stored in the refrigerator for up to 2 days.
- Reheating: For the best results, reheat the panini in a 375°F oven or a skillet until the bread is crisp and the cheese is re-melted. Avoid the microwave, as it will make the bread soft and chewy.
Italian Panini Nutrition Facts
- Calories: 650 kcal
- Carbohydrates: 55g
- Protein: 28g
- Fat: 35g
- Saturated Fat: 15g
- Sodium: 1800mg
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this panini ahead of time?
Yes, this recipe is perfect for making ahead. You can assemble and press the sandwich in the refrigerator for up to 8 hours before you plan to grill it, making it ideal for parties or packed lunches.
What is olive tapenade?
Tapenade is a savory spread that originated in France. Its main ingredients are finely chopped or puréed olives, capers, and olive oil. It adds a wonderful salty and briny flavor to the sandwich.
Do I have to scoop out the inside of the bread?
Scooping out some of the soft interior is recommended. It creates more space for the delicious fillings and prevents the sandwich from being overly “bready” or too thick to eat comfortably.
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Easy Italian Panini Sandwiches Recipe
Description
A classic pressed Italian panini loaded with spicy salami, provolone, roasted peppers, and arugula, perfect for making ahead for a crowd.
Ingredients
Instructions
- Preheat oven to 375°F. Split, hollow out, and toast the ciabatta loaf.
- Spread tapenade on the bottom half, then layer with cheeses, peppers, artichokes, and salami.
- Top with arugula and the other half of the bread.
- Wrap the entire loaf tightly in foil.
- Press under a heavy weight in the refrigerator for at least 1 hour.
- Grill or bake the wrapped panini for 20 minutes, flipping once, until hot and melty.
- Slice into individual portions and serve warm.
Notes
- This sandwich is designed to be made ahead, which allows the flavors to meld beautifully.
- Pressing the sandwich is a key step—don’t skip it! It compacts the sandwich, making it less messy and easier to eat.
- Use a good quality, sturdy bread like ciabatta that can hold up to the fillings and the pressing process.
- The scooped-out bread makes fantastic cheesy croutons for a soup or salad.
Easy Italian Panini Sandwiches Recipe