Grilled Panini Recipe

Ciabatta or sourdough bread: These breads have a sturdy texture that crisps up well when grilled, making your panini deliciously crunchy.

Mozzarella or cheese of your choice: Mozzarella melts smoothly and adds a mild, creamy flavor, but feel free to use any cheese you enjoy.

Ham: Adds a savory, meaty layer that pairs perfectly with the cheese.

Butter: Softened butter is spread on the outside of the bread to help it brown and get crispy in the panini press.

One of the most important steps in making a great grilled panini is buttering the bread just right. Here’s how to do it so your sandwich turns out crispy and golden every time:

1. Make sure your butter is softened before you start. If it’s too hard, it will tear the bread when you spread it. You can leave it out at room temperature for a bit or soften it quickly in the microwave for a few seconds.
2. Use a butter knife or a small spatula to spread a thin, even layer of butter on one side of each slice of bread. Don’t pile it on too thick—just enough to cover the surface.
3. Keep the buttered side facing out when you put the sandwich together. This helps the outside get nice and crispy when it grills.

Doing this makes cooking smoother because the butter helps the bread brown evenly and prevents it from sticking to the panini press. It also adds a little extra flavor and crunch, which makes the sandwich way tastier.

When I first tried this, I didn’t soften the butter enough and ended up ripping the bread—not fun! Now I always make sure the butter is soft, and it makes spreading so much easier. Also, I like to use ciabatta or sourdough bread because their texture holds up well and gets that perfect crunch without getting soggy.

So, take a moment to soften your butter and spread it gently. It’s a small step that makes a big difference in your grilled panini!

• ciabatta bread - Substitute with baguette: Baguette has a similar texture and can hold up well to grilling, providing a crispy exterior and soft interior.

• sourdough bread - Substitute with whole wheat bread: Whole wheat bread offers a different flavor profile but still provides a sturdy base for the panini.

• mozzarella - Substitute with provolone: Provolone melts well and has a mild flavor that complements many sandwich fillings.

• mozzarella - Substitute with cheddar: Cheddar adds a sharper taste and melts nicely, making it a good alternative for a panini.

• ham - Substitute with turkey: Turkey is a leaner option and provides a different but equally delicious flavor.

• ham - Substitute with grilled vegetables: For a vegetarian option, grilled vegetables like zucchini, bell peppers, and eggplant can add a flavorful and hearty filling.

• softened butter - Substitute with olive oil: Olive oil can be brushed on the bread to achieve a crispy texture without using butter.

• softened butter - Substitute with margarine: Margarine can be used as a direct replacement for butter, offering a similar texture and flavor.

• Allow the grilled panini to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Wrap each sandwich tightly in aluminum foil or plastic wrap to maintain freshness and prevent freezer burn.
• Place the wrapped panini in an airtight container or a resealable plastic bag. Label with the date to keep track of storage time.
• Store in the refrigerator for up to 3 days. For longer storage, place in the freezer for up to 2 months.
• To reheat, preheat your oven to 350°F (175°C). Remove the panini from the wrapping and place it on a baking sheet. Heat for 10-15 minutes if refrigerated, or 20-25 minutes if frozen, until the bread is crispy and the cheese is melted.
• Alternatively, you can reheat in a panini press or a skillet over medium heat. Cook for 3-5 minutes per side if refrigerated, or 5-7 minutes per side if frozen, until heated through.
• For a quick microwave option, unwrap the panini and place it on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on high for 1-2 minutes if refrigerated, or 3-4 minutes if frozen, checking halfway through. Note that the bread may not be as crispy with this method.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the grilled panini in aluminum foil to prevent it from drying out.
  3. Place the wrapped panini on a baking sheet.
  4. Heat for about 10-15 minutes, or until the cheese is melted and the bread is crispy.
  5. Remove from the oven, unwrap, and enjoy your reheated panini.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Place the grilled panini in the skillet and cover with a lid to help retain moisture.
  3. Cook for about 3-4 minutes on each side, pressing down gently with a spatula to ensure even heating.
  4. Once the cheese is melted and the bread is golden brown, remove from the skillet and serve.

• Microwave Method:

  1. Place the grilled panini on a microwave-safe plate.
  2. Cover with a damp paper towel to keep the bread from becoming too hard.
  3. Microwave on medium power for 30-60 seconds, checking halfway through to ensure even heating.
  4. If the cheese isn't fully melted, continue microwaving in 10-second intervals.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the grilled panini directly on the toaster oven rack or on a baking sheet.
  3. Heat for about 5-10 minutes, or until the cheese is melted and the bread is crispy.
  4. Remove carefully and let it cool for a minute before slicing and serving.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the grilled panini in the air fryer basket.
  3. Heat for about 3-5 minutes, checking halfway through to ensure even heating.
  4. Once the cheese is melted and the bread is crispy, remove from the air fryer and enjoy.

• Panini press: A specialized grill that presses and heats the sandwich from both sides, ensuring even cooking and a crispy texture.

• Butter knife: Used to spread the softened butter evenly on the bread slices.

• Cutting board: Provides a stable surface for assembling the sandwiches and slicing them after grilling.

• Chef's knife: Essential for slicing the sandwich into halves or desired portions after grilling.

• Spatula: Useful for safely removing the hot sandwich from the panini press without burning your hands.

• Plate: Used to serve the hot, freshly grilled panini.

Pre-slice ingredients: Pre-slice bread, cheese, and ham ahead of time to streamline assembly.

Use pre-cooked ham: Opt for pre-cooked ham to save cooking time.

Soften butter in advance: Leave butter out at room temperature to ensure it spreads easily.

Batch prep: Make multiple sandwiches at once and store them in the fridge for quick grilling later.

Clean as you go: Clean your panini press immediately after use to save time on cleanup.