best panini recipe
The Best best panini recipe
I love this recipe because it’s versatile enough to work for everything from a quick lunch at the kitchen table to a light dinner after a long day. It’s the kind of meal that doesn’t require fancy ingredients or a lot of prep, but it still feels indulgent. Plus, you can customize it to fit what’s in the fridge—maybe you’ve got leftover roasted veggies or a fresh batch of hummus, or just a simple cheese and tomato combo. It’s the kind of dish that feels like a little celebration, whether you’re serving it to your family or just treating yourself. And honestly? The health benefits are a bonus. With whole-grain bread, plenty of fresh veggies, and lean proteins, it’s a way to eat something satisfying without going overboard.
Classic Panini with Roasted Garlic Tomato Sauce
A crispy, toasted sandwich that balances savory fillings with a rich tomato-garlic sauce. Perfect for lunch or a hearty dinner.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 packet quick-rise yeast
- 1 cup warm water
- 1 cup tomato sauce
- 4 cloves roasted garlic
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese
- 4 slices cooked ham
- 4 slices Swiss cheese
- 2 cups shredded lettuce
- 2 tbsp mayonnaise
👨🍳Directions
-
1
Mix flour, salt, and yeast in a bowl. Gradually add warm water, then knead until smooth. Let rise for 15 minutes. -
2
Preheat oven to 425°F. Roll dough into 4 rectangles, about ¼-inch thick. -
3
Heat olive oil in a skillet over medium-high. Add roasted garlic and tomato sauce, simmering for 5 minutes. Stir in Parmesan. -
4
Spread sauce on one half of each dough rectangle. Layer ham, cheese, lettuce, and mayo on the other half. -
5
Close sandwiches, seal edges with a fork. Toast in a preheated oven for 8–10 minutes until golden and crisp.
🔧Equipment
- Mixing bowl
- Stand mixer or hands
- Parchment paper
- Skillet
- Grill pan or toaster
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Panini with Roasted Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Panini with Roasted Garlic Tomato Sauce
What’s the ideal bread choice for a perfectly crispy panini?
Use a sturdy, slightly dense bread like ciabatta, focaccia, or a well-seasoned baguette. These hold up to the pressure and absorb the flavors better than soft sandwich bread. If you prefer a softer texture, try a grilled ciabatta or a lightly toasted sourdough.
How do I avoid soggy fillings in my panini?
Pre-cook or drain excess liquid from fillings like salads, meats, or sauces before assembling. For sauces, spread them thinly on the bread to prevent pooling. If using cheese, add it after pressing the panini to avoid melting too quickly.
What’s the best way to press a panini for even browning?
Use a heavy panini press or two large, heavy cast-iron skillets. Press the bread flat with even pressure, moving the pan slowly to ensure even contact. Avoid pressing too hard—just enough to seal the fillings without crushing them.
Can I make a panini without a panini press?
Yes! Use a heavy skillet or griddle, pressing the bread down with a wooden spoon or a heavy plate. Flip once for even browning, and cook on medium-high heat until golden and crisp. A little butter or oil on the pan helps prevent sticking.
How do I keep a panini from falling apart when serving?
Press the panini just until it’s golden and crisp, then let it rest for a minute before slicing. If it’s too hot, wrap it loosely in foil to hold its shape. For extra stability, place it on a cutting board before slicing.
