Assorted Panini Recipe

Preheat and prepare

Preheat a panini press or heavy skillet/grill pan over medium-high heat. If using a skillet, have a second heavy pan or a foil-wrapped brick ready to press sandwiches. Slice ciabatta loaves in half horizontally if not pre-split. Lightly brush the outside (cut sides that will be grilled) of each bread half with olive oil or spread 1/2 tbs softened butter on each exterior surface for golden browning.

Set up four assembly stations on a clean work surface, one for each panini variety, with their respective ingredients nearby.

Spread 1/2 tbs mayonnaise on the bottom half of three bread pieces and 1/2 tbs Dijon mustard on the top halves. Layer 2 slices of Swiss cheese onto each bottom half, followed by 2 slices of ham per sandwich. Season lightly with a pinch of salt and pepper. Close sandwiches, brush or spread 1/2 tbs butter on each exterior side if you didn’t oil, and place in the preheated press or skillet. Grill 3–4 minutes until cheese melts and bread is golden and crisp. Remove and rest 1 minute before slicing.

Spread 1 tsp basil pesto on the bottom half of each of the three bread pieces. Top with 2 slices turkey, 2 slices provolone, and 2 tbs chopped sun-dried tomatoes per sandwich. Add a light pinch of salt and pepper. Close, butter or oil exteriors as above, and press/grill 3–4 minutes until cheese melts and sandwich is heated through. Rest 1 minute and slice.

On three bread bottoms, layer alternating slices of fresh mozzarella and tomato (about 4 mozzarella slices and several tomato slices per sandwich). Tuck 8 basil leaves into each sandwich. Drizzle ~1 tsp balsamic glaze over the tomato/mozzarella stack and season with a light pinch of salt and pepper. Close sandwiches, brush exteriors with olive oil (do not use too much liquid), and grill 2–3 minutes just until bread toasts and mozzarella softens — Caprese panini benefit from gentle pressing to avoid squeezing out juices. Remove and slice.

Caramelize onions

Heat 2 tbs butter in a skillet over medium-low heat. Add thinly sliced onions and a pinch of salt. Cook, stirring occasionally, for 15–18 minutes until soft and golden. Stir in 1 tsp brown sugar and 1 tsp red wine vinegar; cook 1–2 more minutes until glossy and slightly jammy. Remove from heat and set aside.

Assemble three sandwiches by layering 2 slices of cheddar, 2–3 slices roast beef, and ~2 tbs warm caramelized onions per sandwich on the bread bottoms. Season with a pinch of salt and pepper. Close sandwiches, butter or oil exteriors, and grill 3–4 minutes until cheese melts and bread is crisp. Rest 1 minute and slice.

Cut each panini on the diagonal into two halves. Arrange assorted panini (one of each type) on a serving board. Serve immediately while warm with extra balsamic glaze, Dijon mustard, or pickles on the side. Leftover panini can be reheated in a skillet or panini press for 1–2 minutes until warmed through.