Italian Deli Panini Recipe

If using a whole ciabatta or focaccia, slice horizontally into two sandwich-sized halves. If the bread is thick, consider trimming slightly so filling and bread proportion are balanced.

Drain jarred roasted red peppers on paper towels and slice into even strips. Tear or slice fresh mozzarella into even pieces. Wash and pat dry basil leaves and arugula/spinach if using.

In a small bowl, stir together mayonnaise and 1 tablespoon basil pesto until evenly combined. Reserve remaining pesto for layering.

Spread and layer

Place the bottom half of the bread on a work surface. Spread the mayo-pesto mixture evenly over the bread bottom, leaving a 1/4" border.

Layer the meats: arrange the Genoa salami slices overlapping across the bread, then add the Calabrese salami, and top with the deli ham in an even layer so meat covers bread.

Dot the remaining 1 tablespoon pesto in small spoonfuls over the meats (this adds pockets of basil flavor).

Distribute the roasted red pepper strips evenly over the meats. Season peppers lightly with a pinch of salt (about 1/8 tsp) and a grind of black pepper.

Place the mozzarella slices over the peppers, tucking fresh basil leaves between cheese slices. If using arugula or spinach, add it on top of the cheese.

Brush the inside of the top half of the bread lightly with olive oil (about 1 tsp) or spread remaining mayonnaise if you prefer extra creaminess, then place the top half over the filling.

Preheat a panini press, grill pan, or heavy skillet over medium heat. If using a skillet/plancha, heat for 3–5 minutes until hot.

If you like a golden, crisp exterior, spread butter (about 1/2 tbs) on the outside of each bread half OR brush with remaining olive oil. Place the sandwich on the press or skillet; if using a skillet, place a heavy skillet or foil-wrapped brick on top to press.

Press and grill for 3–5 minutes in a panini press, or 4–6 minutes in a skillet (flip once if not using a press), until bread is golden-brown and cheese is melted. Watch carefully so the bread doesn't burn—adjust heat to medium-low if browning too quickly.

If using a skillet and the cheese needs extra melting, cover the sandwich loosely with a lid for 1–2 minutes.

Transfer the hot panini to a cutting board and let rest 1 minute to settle (this helps prevent the fillings from sliding).

Slice the sandwich into halves or thirds with a serrated knife. Serve immediately while warm, with extra pesto or pickles on the side if desired.