Easy Italian Panini Recipe to Transport You to the Cobbled Streets of Italy
Take a bite, close your eyes, and transport yourself to the sun-kissed cobbled streets of Tuscany with our Italian-inspired panini recipe, which packs so many classic Italian flavors into each and every mouthful.
Italian Panini Recipe
Italy is renowned worldwide for its food and ingredients, so to be able to bring so many beloved Italian flavors into one singular dish is something you can’t fail to get excited about!
Prepare to dive into a world of Mediterranean magic with our Italian panini recipe – breakfast, lunch, and even dinner may never be the same again.
Ingredients
If you’re rearing to assemble your Italian panini, you’ll need the following ingredients to begin with:
- Panini Bread Rolls, 2
- Italian Smoked Deli Meats (Smoked Prosciutto and Salami), 4 slices each
- Mozzarella, 125 grams
- Smoked cheese (Smoked Provola), 4 slices
- Basil Pesto, 4 tbsp
- Arugula, handful
- Sun-Dried Tomatoes, 6
Step-by-Step Instructions
Step 1 – As shown in the ingredients section (above), cut your panini in half, and assemble your ingredients on both slices.
Spread your basil pesto and place your sun-dried tomatoes on one half of your panini, and place your smoked cheese, mozzarella, and cold cuts, topped with arugula, on the other. We used fresh basil pesto in our panini, which gives it an incredible aroma and flavor.
Step 2 – Once your paninis are assembled, place them in a panini press (if you have one). Most paninis take around 5-7 minutes before they are ready to enjoy.
If you don’t have a panini press, however, you can place your paninis in a hot pan, as shown below, and press them with a heavy object, such as a large cooking pot.
As a general rule of thumb, keep your paninis pressed and cook them until you can see the cheese has melted (about 3 minutes per side).
The beauty of this Italian panini recipe is that it brings so many classic Italian flavors and textures to the foray which each and every bite.
You’ve got the herbiness of the pesto, the saltiness and spice of the cold cuts and the parmesan in the pesto, the sumptuous softness of the Italian cheeses, and the peppery notes of the arugula.
Bound between two layers of crunchy panini bread, there is just so much magic to savor with every single mouthful.
A great way to serve these Italian paninis is by cutting them in half and stacking them on the plate.
Not only does this make them easier to eat, but it also allows you to appreciate all the textures and colors tightly packed between the top and bottom half of the panini. It truly is mouthwatering to lay eyes on!
Italian Panini Recipe Card
Ingredients
- 2 panini bread rolls
- 4 slices smoked prosciutto or other Italian Smoked Deli Meats
- 4 slices Italian salami or other Italian Smoked Deli Meats
- 4.4 oz fresh mozzarella 125 grams
- 4 slices smoked Provola or other smoked Italian cheese
- 4 tbsp basil pesto
- arugula handful
- 6 sun-dried tomatoes
Instructions
- Assemble your ingredients on both slices of the panini bread roll. Spread the basil pesto and place the sun-dried tomatoes on one half of your panini, and place your smoked cheese, mozzarella, and cold cuts, topped with arugula, on the other. I used homemade fresh basil pesto in the panini, which gives it an incredible aroma and flavor.
- Panini Press Method: Once the panini is assembled, place it in a panini press. Most paninis take around 5-7 minutes before they are ready to enjoy.
- Making the Panini without a Panini Press: Preheat a grill pan or a frying pan/skillet over medium heat until the pan is hot (about 1 minute). Then, add the panini to the pan and press with a heavy object, such as a large cooking pot or another heavy pan. Cook the panini over medium heat (keeping them pressed) for about 3 minutes per side (until you can see the cheese has melted).
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Need a hearty, flavorsome panini recipe for busy days or lunch breaks on hand? Keep this recipe for safekeeping by pinning it to one of your Pinterest recipe boards.
How hot does the pan need to be???
Preheat the grill pan or skillet over medium heat for about a minute. Then, cook the panini over medium heat for about 3 minutes per side (pressing with a heavy object like a pot, pan, or grill press).