panini

A Cuban sandwich is not much more than a gussied-up ham and cheese toastie. Here three meats are pressed with cheese, pickles, and mustard until toasty and warm.

Cuban Sandwiches Recipe

(60 milliliters) yellow mustard

(170 grams) sliced Swiss cheese

(170 grams) thinly sliced dill pickles

(220 grams) sliced honey ham

(170 grams) leftover Cuban-style roast pork

(115 grams) sliced Genoa salami (optional; see note)

(25 grams) butter

Preheat a panini press or a large cast iron skillet or griddle over medium heat. Lay bread, open side up, on a work surface and spread the bottom and top halves with mustard. Layer bottom and top halves with Swiss cheese. Working only on bottom halves, layer on all of the pickles, ham, roast pork, and salami (if using). Close sandwiches, pressing gently.

Butter top and bottom of panini press and press sandwiches with moderate pressure until crisp on both sides, about 8 minutes. If using a cast iron skillet or griddle, melt half of butter in pan and add sandwiches. Use a second pan to press on them as the first side crisps. When crisp, flip sandwiches, add remaining butter, swirl to coat, and continue cooking while pressing until crisp on both sides, about 10 minutes total. Slice sandwiches in half diagonally and serve immediately.

These paninis combine salty, spicy salami with roasted pork tenderloin in a way that might remind you of a muffuletta sandwich. 

Roast Pork Panini with Olive Salad

Castelvetrano olives

leftover roasted vegetables,

bread

basil pesto

pork

salami

provolone cheese

Drain a 5-ounce jar Castelvetrano olives.  Place the olives and 1 cup leftover roasted vegetables in a food processor fitted with the blade attachment. Pulse until finely, irregularly chopped.

Use a serrated knife to cut 1 loaf French bread in half horizontally. Spread the bottom half with 1/4 cup pesto. Thinly slice 6 ounces roasted pork tenderloin and lay on top of the pesto. Layer 4 ounces sliced salami and 4 ounces sliced provolone cheese on the pork. Spoon the tapenade on top the cheese and close with the top half of the bread. 

Option 1: Panini press. Preheat a panini press to high. Cut the sandwich crosswise if needed to fit in the panini press. Working in batches if needed, press the sandwich until the cheese is melted and the bread is toasted, 12 to 15 minutes. Remove from the panini press and cut crosswise into smaller sandwiches to serve.

Option 2: Oven pressing. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Place the sandwich on a parchment paper-lined rimmed baking sheet and brush the top of the bread with a little oil. Cover with a second sheet of parchment and place a second baking sheet on top. Place a heavy oven-safe pan, such as a cast iron skillet, on top of the second baking sheet to weigh it down. Bake until the cheese is melted and the bread is toasted, about 10 minutes. Cut crosswise into smaller sandwiches to serve.

This Spicy Italian Panini recipe is full of spicy meats and cheese in a warm and crusty pressed sandwich.

Spicy Italian Panini

mayo

garlic powder

basil (or dried)

lb. deli sliced ham

lb. deli sliced spicy salami

lb. deli sliced spicy capicollo

provolone cheese (1 ounces slices)

jarred (spicy sliced pepper rings, drained)

red bell pepper strips (drained and patted dry with paper towels)

ciabatta sandwich rolls (split)

Combine the first three ingredients in a small bowl and whisk together. Spread the mayo mixture on the insides of each roll.

On the bottom of each roll top with a slice of cheese, followed by a layer of roasted red bell pepper strips, a layer of ham, salami, capicollo, pepper rings, and top it with another slice of provolone cheese. Place the top on the roll on top and use a hot panini press or indoor grill to press the sandwich together for about 1 to 2 minutes. Enjoy warm.

Chicken Caprese Paninis have chicken pesto tomatoes and fresh mozzarella cheese all melted to perfection between two slices of fresh bread

Chicken Caprese Paninis

oz pesto

chicken breasts (sliced)

tomatoes (sliced)

kosher salt, pepper

mozzarella cheese (sliced)

oz balsamic glaze (vinegar section of grocery store)

Lay 4 slices of bread flat and spread each with the pesto.

Top each with the sliced chicken and tomatoes, sprinkle the tomatoes with kosher salt and pepper and drizzle the balsamic glaze. Add the fresh mozzarella cheese and top with the remaining 4 slices of bread.

Put two sandwiches at a time into a panini press set to medium heat for 4 to 5 minutes, pressing down slightly. Repeat with remaining two sandwiches.

Caprese Chicken Panini

Olive oil spray

pack store bought Pesto

Mozzarella (sliced in thickness to taste)

tomato (sliced)

breasts chicken (shredded)

Preheat your panini maker.

Slice bread in half. Spread pesto to taste on each side.

Layer on chicken, tomatoes and cheese to taste. I always prefer it very thin but you can stack your heart away! Just remember that you are pressing this and it may fall apart while it&#x27;s pressed down if too thick.

When ready, spray panini maker with the olive oil spray.

Place sandwich on press and push down to desired thinness and let sit until desired toast.

In this Turkey Cranberry Croissant Panini, buttery flaky croissants are slathered with homemade cranberry sauce and filled with tender slices of leftover turkey, crispy bacon, peppery arugula and gooey brie cheese before being griddled and pressed in a panini press.Yields 4 sandwiches in about 20 minutes.

Turkey Cranberry Croissant Panini

all butter croissants (homemade

cranberry sauce

dijon mustard

turkey (leftover)

black pepper (freshly ground)

bacon (cooked thick-cut)

brie cheese

baby arugula

Preheat your panini press.

Cut each croissant in half horizontally.

Spread the bottom half with cranberry sauce and the top half with dijon mustard.

Top the half with the cranberry sauce with turkey, black pepper, bacon, brie and baby arugula.

Replace the top half of the croissant and repeat with the remaining sandwiches.

Work in batches of 2, placing  in the panini press.

Cook the panini until the top is golden and the cheese has melted.

Cut in half and serve.

Made with perfectly roasted tender pork, melty Swiss cheese, and homemade quick pickles all sandwiched between ciabatta bread this incredibly delicious Cuban Panini is something to remember! It’s an easy Cuban inspired recipe perfect for a crowd that can be made with or without a panini press! 

Cuban Panini

pork tenderloin (boneless)

orange juice

lemon juice

soy sauce (low sodium)

garlic (minced)

oregano (dried, crushed)

salt (or

English cucumber (thinly sliced)

red onion (thinly sliced)

lime juice

oregano (fresh)

sugar

Ciabatta buns (sliced in half horizontally)

mustard

Swiss cheese

Place the pork in a large ziploc bag along with the orange juice, lemon juice, soy sauce, garlic, oregano, salt and pepper. Seal the bag and and toss well until the meat is evenly coated in the marinade. Refrigerate for 3 to 24 hours.

Preheat the oven to 375°F.

Place pork in a baking dish including all the leftover marinade. Bake for 20 to 25 minutes or until the internal temperature reaches 145°F (63°C)

Transfer the pork from the baking dish to a cutting board and cover with aluminum foil. Let it rest for 15 minutes before slicing it thin.

Cuban-Style Pork Tenderloin

Preheat your panini press, according to the manufacturer&#39;s instructions.

In a small bowl combine cucumber, onion, lime juice, oregano, and sugar; set aside.

Slice the ciabatta bread in half horizontally. Spread the mustard on both sides of the ciabatta buns. Top the bottom of the bun with 2 slices of Swiss cheese, slices of pork, quick pickles, another 2 slices of cheese and finally with the other top of the bun.

Transfer the sandwiches to the hot press and grill it for about 3 minutes. The sandwich is ready after the grill marks form and the cheese has melted. Repeat with remaining sandwiches.

Cuban Panini with Quick Pickles

A beautiful medley of veggies roasted to perfection combined with flavorful dairy-free pesto and cheese.

Roasted Vegetable Panini with Pesto

bell peppers (I use red & orange)

onion

mushrooms (I use cremini)

asparagus

mozzarella

Vegan pesto

whole grain bread (2 slices per sandwich)

Preheat oven to 425°F (220°C).

Slice bell pepper and onion into strips. Cut asparagus into 1-2" pieces. Slice mushrooms.

Line a baking sheet with parchment paper. Add vegetables and salt if desired. (You could also add dried herbs such as basil, parsley, oregano, etc.)

Roast for about 25-30 minutes or to desired tenderness, stirring halfway through.

After veggies are roasted, in a skillet over medium heat (or panini press) place a slice of bread. Sprinkle a layer of mozzarella on top.

Then add a generous layer of vegetables. Spread pesto on a second slice of bread and place on top, lightly pressing down.

Heat about 5-8 minutes on each side or until warmed through and cheese is melted.

Yum! I added eggplant to the roasted veggie mix. Going to use the leftover veggies for a roasted veggie/hummus wrap!

The only slight change is we used regular mozzarella. This is an excellent recipe! We now have a another favorite Vegetarian recipe. Highly recommend it. Thank you.

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Top Tags

Cuban Sandwiches Recipe

Roast Pork Panini with Olive Salad

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Roasted Vegetable Panini with Pesto

Top 8 panini recipes from across the web

The most viewed panini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cuban Sandwiches Recipe

Roast Pork Panini with Olive Salad

Spicy Italian Panini

Chicken Caprese Paninis

Caprese Chicken Panini

Turkey Cranberry Croissant Panini

Cuban Panini

Roasted Vegetable Panini with Pesto

The most viewed panini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine