Top 10 Panini Press Recipes | Tasty and Colorful
A Panini press is going to become your favorite kitchen appliance when you have the right recipes at your disposal. And if you are looking for ways to jazz up your not so great sandwich making skills beyond the peanut butter-n-jelly phase, and you have come to the right place! Hello and welcome to my article! Today, I’ll be letting you in on 10 of my best and most scrumptious Panini press recipes.
I have everything from simple go-to soccer sandwich recipes to the lavish, restaurant-style steaks. There’s a little something for everyone so grab and pen and paper, and let’s get started!
— Top 10 Panini Press Recipes —
1. “Not-so-classic” grilled cheese sandwich
There is nothing quite as comforting to the palate like a good grilled cheese sandwich. However, it can get almost monotonous and well…bland! Which is why, I bring to you my deconstruction take on this classic sandwich, but with a twist. It is filling, hearty and a great make-shift meal thanks to its gigantic size and sky-rocketing calories! Here’s what you’ll need:
- 1 cup of shredded mozzarella
- 1 cup of cheddar (mild)
- ½ a cup of gruyere
- ½ a cup of blue cheese (optional)
- 8 pcs of whole wheat sandwich bread slices (makes 4)
- 1 cup of caramelized onions
- First of all, get your Panini press preheating.
- Second, throw in all your cheeses in a large bowl, and mix. Do not add salt because the cheddar and gruyere will itself season the sandwich for you. If you like, you can furthermore some add blue cheese into the cheese mix. However, if you are making it for your kids, then refrain from using any blue.
- Alright, next. Add pepper to taste, and refrigerate the cheese mix in the freezer for 5 minutes. Why? Because they won’t stick to your hands!
- Slather a good helping of caramelized onions on your breaded slices. Spread it on both slices of the sandwich and do not skimp. You can use store-bought or homemade onions. Add a little paper syrup to the onions while they cook. This gives it a smoky, sweet taste, and furthermore brilliantly improves the color.!
- And finally, take out the cheese mix and layer a generous amount of it on the bread slices. Next, put it under the Panini press, and voila!
2. Pizza sandwich
Pizzas are a blessing to mankind. But if you are craving this Italian staple without the 30-minute wait time, or so they say, and a further more damage of $10-$15 bucks, then our pizza sandwich Panini press recipe is exactly what you need! It’s saucy, cheesy and very affordable way to feeding a crowd. Here are the ingredients you’ll need:
- 8 slices of thick slices and dense sandwich bread
- 2 cups Pizza sauce or marinara sauce
- 2 Mozzarella cheese balls (fresh only!)
- Italian seasoning (optional)
- Start off by preheating the Panini press.
- Drain the briny water and dab with a kitchen towel to remove excess moisture from the cheese. Next, tear apart the fresh mozzarella balls into thick chunks and layer generously on the sandwich bread.
- Slather on top some pizza sauce, or marinara sauce. Yes, I am reversing the sauce and cheese layering method since putting the sauce first on spongy bread could make it soggy.
- Although it is an option, I highly recommend that you sprinkle on some Italian seasoning on the sauce. Trust me, you’ll never go back to the plain one!
- Place the sandwiches under the press, and grill until golden brown.
P.S.: This is a great Panini press recipe for vegetarians as well!
3. Mushroom sandwich (vegan)
This recipe from my Panini press recipes needs no meat and no dairy to make it taste like a billion bucks! It is light, super healthy and perfect for my vegan readers who need a quick bite without compromising on taste. Here are the ingredients you’ll need:
- 8 Wholegrain/brown bread slices
- Romaine lettuce
- Roasted bells peppers (preferably red because it’s sweeter)
- ½ a cup of vegan mayo
- 3 cups Roasted mushrooms (mix of Portobello, button, and oyster)
- Salt and pepper to taste
- I’m going to stop reminding you to preheat the Panini press. You are no child.
- Heat a pan and drizzle with some olive oil. Throw in the mushroom and let it sweat down into a softer texture It should take about 10 minutes. Right before taking off, add salt and pepper, and maybe a teeny bit of sugar if you like some sweetness. Let it cool.
- Slather on a layer of vegan mayo on your bread slices.
- Start stacking up the veggies. Add a crisp lettuce leaf, then a tomato slice (season it with salt, and then, half of a sweet, roasted, red bell pepper.
- Take heaping teaspoons of your cooked-down mushroom mix and layer in on the sandwich. And be generous with it. There are no such thing any “too much mushrooms”, okay?
- Add another red bell peer on top and close it with the second bread slice.
- Under the Panini press, it goes. And I recommend you let it brown a little more, almost to the edge of burning. The overly toasty bread in combination with the soft, sweet veggies is magic.
4. Elvis sandwich
This winner from the top 10 Panini press recipes is a tasty tribute to the King of Rock n Roll, Elvis Presley! And though it follows most of his ingredients, I have a small twist to its makes it perfect for a party dessert or even an appetizer!
- 8 slices of plain, white sandwich bread
- 4-5 bananas
- 1 ½ cup of smooth peanut butter (salted)
- 1 cup of Nutella!
- Mash the bananas with a fork. Don’t use a processor since we want the mash to be a little chunky.
- Slather on some smooth peanut butter onto your bread slices.
- Add a nice layer of the banana mash on top of it.
- Now, drizzle in a teaspoon…pour a few tablespoons of Nutella.
- Close the sandwich, and place it on the Panini press and toast until it is just turning golden.
***For appetizers, cut the sandwich into smaller triangular or square pieces, and go heavy on the Nutella and stick in a toothpick.
5. Meatlover’s shwarma
The 5th recipe from my top 10 Panini press recipes is right up your alley if you are all about the high-carb, high-protein life. This sandwich is perfect for people who need an overdose of protein and …well, fat. Fat is flavor, okay! Anyway, this recipe is a little demanding to make, but it is a great way to use up any leftover and is well worth!
- 8 pieces of naan bread
- 1 cup of shredded rotisserie chicken
- 16-20 slices of roasted beef
- 8 slices of cold turkey
- ½ a cup of sweet chili sauce
- ½ a cup of garlic mayo
- 1 cup of sliced onions
- Sliced cucumber
- 1 cup of shredded carrots
- 1 cup of shredded cabbage
- 1 cup of chopped tomatoes
- Salt and pepper to taste
- First of all, start off by cooking the meat. Throw in all your chicken, beef, turkey in a large pan and sear it until it is slightly crispy and brown on the bottom. Throw in some pepper, and chili sauce and cook down until it is a dark, sticky mess. Take it off, and let it cool.
- Brush on some butter on the bottom of your naan bread.
- Slather on some garlic mayo (do not go overboard), and start assembling the veggies.
- Add some onions, then shredded cabbages and carrot, and then cucumber and tomatoes. Season with salt.
- Fill it the naan with generous spoonfuls of the meat mix and roll the naan into a roll.
- Place it under the press and let it sear.
6. Egg salad sandwich
My egg salad sandwich recipe is one of my many salad Panini press recipes. It is the perfect way to sneak in some power food into your kid’s diet. It takes a few minutes to make, is high in energy and protein and therefore, makes for an excellent brown bag school lunch.
- 4 hard boiled eggs
- 8 pcs of brown bread
- 1 ½ cup of mayo
- 2 tablespoons of milk
- ¼ of a lime
- Chives or spring onions
- Salt and pepper to taste
- Chop up the boiled eggs into tiny ½-inch cubes. You don’t have to be too meticulous since it’s all going to be mixed and mashed anyway.
- add in the mayo, chives or spring onions, and salt and pepper to taste.
- stuff the bread slices, close, and place under the Panini press.
***I often switch up the filling for potato and tuna salad as well!
7. Ice cream sandwich
This recipe out of all my Panini press recipes is a great way to demonstrate that these sandwiches don’t always have to be savory. My ice-cream sandwich is the perfect indulgence for all the sweet to others out there.
- Any ice-cream flavor of your choice
- Sponge-cake bread
- First of all, make sure to defrost your ice-cream beforehand. This makes the ice-cream a tad bit softer and therefore easier to scoop out and spread.
- Scoop out the soft, not runny, ice cream onto your cake bread slices, liberally.
- close the sandwiches and let them chill in the freezer for 30 minutes. This will firm up the ice cream and will therefore not end up making the bread soggy. It will furthermore hold its consistency under the hot Panini if your freeze the sandwich.
- Take them out of the freezer and place under the hot Panini grill. Take out the sandwiches right when you think the ice-cream has turned into a softer, yet firm, consistency.
8. Seared chicken fillet with roasted veggies
If you want to whip up a dinner without the stress and mess on a workday, then this recipe from my 10 Panini press recipes is a complete meal on its own. It’s no-fuss, fast and very wholesome.
- 1 pc chicken breast
- 1 red onion
- Half a red bell pepper
- Half a yellow pepper
- 1 ripe tomatoes
- ½ pineapple chunks
- A handful of blanched green beans
- Olive oil
- Salt and pepper
- Chicken marinade:
- Garlic powder
- Ginger powder
- Black pepper
- Chili powder
- Lemon zest
- Marinate the chicken for at least an hour.
- Get to the chopping part. Chop up all your veggies, except the beans, into large yet bite-size chunks. Season with olive oil, salt, and pepper.
- Chop up the green beans into 4-inch lengths. Blanche the beans in boiling, salted water for a minute and no more. Drain and then submerge in icy, cold water. This stops the cooking process and furthermore ensures that the bright green color remains intact.
- Take out the chicken breast from the refrigerator 10 minutes before cooking. Place them under the press cook each side for 4-6 minutes (depending on the thickness of the fillet).
- Throw in all your veggies and pineapple chunk under the press when you chicken is ¼ way cook through.
- Take out and serve hot.
9. Stuffed pita bread
This one of my Panini press recipes is a take on a Turkish and Persian snack. It is extremely minimal, great-tasting and the cocktail party food.
- Turkish spice mix
- Olive oil
- Chopped garlic
- Quickly run the pita bread over the stove until it puffs up to create a pocket.
- Separate the pita bread in 2 halves, lightly layer with hummus and drizzle in some olive oil.
- Add in some chopped garlic and then sprinkle over a generous amount of your spice mix.
- Close the pita bread and place it under the press, whole.
10. Grilled salmon with roasted salsa
The final recipe on my list of the top 10 Panini press recipes is a breath of fresh air from the Caribbean’s. You have a juicy salmon fillet with tangy and sweet salsa. Perfect for the summers!
- Salmon fillet
- Lemon slices
- Rosemary sprig
- Raw mango
- Red onion
- Lime juice
- Salt and pepper to taste
- Marinate your salmon (you can furthermore use any white-flesh fish) in lemon slices, olive oil, salt, pepper, and rosemary. Set it aside for 20 minutes.
- Prep your veggies. Chop up each and every veggie and fruit into large chunks and season them with salt, pepper and lime juice.
- Place the mix under the press until they are very well charred. Take them out and let it cool.
- Clean the press with a damp towel, and place the salmon fillet on very high heat. Salmon cooks really fast so you don’t just to overcook it on slow and low heat and cooking time.
- Chop up your salsa into small, tiny cubes and serve as a side to your fish.
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