Pizza Panini

Short description
A warm, cheesy twist on classic pizza – sliced ciabatta or sourdough bread stuffed with marinara sauce, mozzarella, pepperoni (or ham), sautéed veggies, and grilled to melty perfection.

Why You’ll Love This Recipe

• Melts together all your favorite pizza flavors in an easy panini format.
• Ready in just about 30 minutes—perfect for satisfying weeknight cravings.
• Customizable: add mushrooms, peppers, onions, or swap meats to suit your preferences. foodnetwork.com

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Ciabatta or sourdough bread, halved
• Pizza sauce or marinara
• Fresh mozzarella cheese, sliced
• Pepperoni slices (or ham)
• Optional sautéed mushrooms, bell peppers, onions
• Butter or olive oil for grilling

directions

1. Preheat a panini press or skillet over medium‑high heat.
2. Spread sauce on inner bread halves, layer cheese, pepperoni (and veggies if using).
3. Close sandwich; brush outside with butter or oil.
4. Grill in panini press or skillet with a weight on top until bread is golden and cheese is melted (~5–8 minutes) paninihappy.com+1bettycrocker.com+1tastingtable.comtheguardian.com.
5. Slice and serve hot.

Servings and timing

Servings: 2 panini (adjust ingredients proportionally)
Prep time: 10 minutes
Cook time: 8 minutes
Total time: ~18 minutes isabeleats.com+15rachelcooks.com+15foodnetwork.com+15

Variations

• Vegetable panini: omit meats and load up with roasted peppers, mushrooms, and onions.
• Spicy version: add pepperoni + a drizzle of hot honey or chili crisp.
• Italy-inspired: swap marinara for basil pesto, add prosciutto and provolone.

storage/reheating

• Store leftover panini wrapped in foil in the fridge for up to 2 days.
• To reheat: wrap in foil and warm in a 350 °F oven for ~10 minutes, or re‑toast in a skillet until crispy and melty.

FAQs

What kind of bread is best for a pizza panini?

Ciabatta or sourdough with a sturdy crust works best—it crisps nicely while holding all the fillings.

Can I prepare it ahead?

Assemble in advance and refrigerate up to an hour; grill just before serving for best texture.

What’s a good cheese alternative?

Provolone or cheddar melt well and bring different flavor profiles.

Can I use jarred pizza sauce?

Absolutely—it’s a convenient and flavorful choice.

How do I keep the bread from getting soggy?

Use sturdy bread and don’t over‑soak with sauce; a light spread is sufficient.

What temperature should I grill at?

Medium‑high heat works well—around 375–400 °F on a panini press.

Can I freeze panini sandwiches?

Yes—wrap tightly and freeze. Reheat from frozen at 350 °F for 15–20 minutes.

Can I make this vegan?

Use dairy-free mozzarella, vegan butter, and load up with veggies.

Is there a stovetop method without press?

Yes—use a skillet with a heavy lid or foil-wrapped can on top to press.

How can I prevent cheese from spilling out?

Don’t over‑fill, and press gently—just enough to seal edges without squeezing contents out.

Conclusion

This Pizza Panini creates a cozy, pizza-inspired meal in a fraction of the time, bridging the gap between sandwich and hot pie. With its versatility and quick prep, it’s destined to become a favorite for both solo lunches and easy dinners. Let me know when you’d like the next article!

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