Pilots Panini Recipe

Prepare bread

Slice the ciabatta loaf horizontally into 4 sandwich-length pieces (or into 2 large paninis) so you have top and bottom halves. Lightly brush the outside faces of each half with olive oil (about 1/2 tbs per face) to encourage a golden crust when pressed.

Combine mayonnaise and whole grain mustard in a small bowl. Spread a thin, even layer of the mustard-mayo mixture on the inside of the bottom halves of the bread. Reserve a small amount to add to the top halves if desired.

Optionally spread the softened butter on the exterior griddle-side of each bread half instead of or in addition to the olive oil to increase browning.

Warm the sliced turkey and ham briefly in a skillet or microwave (15–20 seconds) until they are slightly warm but not dry — this helps them heat through inside the pressed sandwich.

Layer the fillings on the bottom half of each sandwich in this order: 1) half of the Swiss cheese (covering bread surface), 2) smoked ham, 3) roast turkey, 4) bacon slices, 5) remaining Swiss cheese on top of the meats. The cheese above and below the meats helps everything bind when melted.

Season tomato slices lightly with 1/4 tsp of the salt and a pinch of pepper and lemon juice; drain any excess liquid on paper towel to avoid sogginess. Layer tomato slices and dill pickle slices over the top cheese layer. Scatter arugula and red onion rings (if using) over the vegetables.

Sprinkle the remaining salt, black pepper, and garlic powder evenly over the arugula and tomato layer. If you reserved some mustard-mayo, spread a thin layer on the inside of the top bread halves, then close the sandwiches.

Preheat a panini press or heavy griddle/skillet over medium-high heat. If using a skillet, place a second heavy skillet or a foil-wrapped brick on top for weight. Brush the outside of the sandwiches with the remaining olive oil or a light smear of butter (about 1/2 tbs per sandwich).

Place the sandwiches in the press or skillet. Press gently and cook until the bread is golden brown and cheese is fully melted, about 3–5 minutes in a panini press or 4–6 minutes per side in a skillet (flip once if not using a press). Use medium heat to prevent burning while letting the cheese melt. Internal temperature should be warm and cheese melted.

Remove the paninis and let rest on a cutting board for 1–2 minutes to set. Slice each sandwich in half on the diagonal with a sharp knife and serve immediately.