Pesto Panini Recipe

Here’s a great tuna and pesto panini recipe – an excellent combination of flavors that’s sure to satisfy both your tastebuds and your tummy.

 Canned Tuna, Pesto and Shredded Cheddar Panini

• 8 slices whole-wheat bread
• 1 6 ½-oz. can tuna packed in brine, drained well
• ¼ cup pesto
• ½ cup mayonnaise
• 1/8 cup sundried tomatoes, drained and chopped
• 1/3 cup shredded cheddar cheese
• Salt and pepper to taste
• Olive oil

In a large bowl, mix the tuna, pesto, mayonnaise, sundried tomatoes and shredded cheddar cheese; flavor with pepper and salt. If possible, cover and refrigerate for at least 30 minutes to blend flavors. When ready to serve, preheat panini grill to medium. Spread mixture over panini bottoms and cover with panini tops. Brush lightly with olive oil and grill in hot grill for 5-7 minutes, or until bread is golden-brown and cheese is melted. Serve and enjoy.

Mozzarella Panini Recipe

Here is a delightfully simple, veg-friendly mozzarella panini recipe.

Garden Fresh Mozzarella Panini

• 1 medium ciabatta loaf, sliced horizontally
• ¾ cup green or red pesto
• 4 slices mozzarella
• 4 large tomato slices
• Mixed organic greens
• Fresh basil leaves
• Olive oil

Preheat panini press to medium. Spread half the pesto in the panini top and the other on the panini bottom. Place slices of cheese immediately over the panini bottom. Arrange all else as per your preference. Brush with olive oil and grill until mozzarella is melted and runny and bread golden-brown, around 6 minutes. Serve immediately.

Roast Beef Panini Recipes

Here are two excellent roast beef panini recipes that are sure to satisfy even the most jaded palate.

Hot Roast Beef Panini

• 1 medium-size ciabatta loaf, sliced in half horizontally
• 4-6 thin slices roast beef
• Dijon mustard
• Herb butter, melted
• 2 thick slices Mozzarella or Cheddar cheese
• 4 slices tomato
• 4 slices avocado
• Olive oil for brushing

Preheat your panini grill to medium heat. Lay the halved ciabatta bread out on your table or plate. Spread the upper half with the herb butter and the lower half with the mustard. Place the cheese on the bottom half; follow with the roast beef, the tomato, the avocado, and then top with the upper half of the panini. Brush exterior lightly with olive oil. Grill in hot panini grill until bread is golden-brown and cheese has melted, 5-7 minutes. Serve immediately.

Cold Roast Beef and Ham Panini

• Bread of your choice (ciabatta, whole wheat, etc), 1 medium-size loaf or 2 slices
• 2-4 thin slices roast beef
• 2-4 slices honey ham
• 2 slices Emmental or Muenster cheese
• Mayonnaise
• Dijon mustard
• Fresh organic greens (lettuce, arugula, etc.)
• 2-4 slices tomato

Lay bread slices out on plate. Slather inner surfaces with mayonnaise. Layer ingredients as per your preference. Optionally, store panini in refrigerator for at least 30 minutes to blend and develop flavors. When ready, slice into smaller slices, if desired, and serve.

Tuna and Cheese Panini Recipe

Here is a nice and simple flaked tuna and cheese panini recipe, for those times when you feel like fish or can’t have any meat. 

• 8 slices whole-wheat bread
• 1 small (6½-oz.) can tuna packed in brine, drained
• 1/3 cup pickle relish
• ¾ cup mayonnaise
• 4 slices Cheddar or Mozzarella cheese
• Salt and pepper to taste
• Olive oil

Preheat panini press to medium heat. Mix drained tuna, pickle relish and mayonnaise in bowl; season with salt and pepper. Lay bread slices open on a plate; place cheese on panini bottoms. Distribute panini filing evenly among bottoms. Cover with panini tops. Brush lightly with olive oil and grill in hot press for 5-7 minutes until cheese melts and bread is golden-brown. Serve immediately. Makes 4 sandwiches or 8 half-sandwiches.

Panini recipes with…

In search of panini recipes with salami? Here are two good simple ones, one hot (grilled in a panini press) and one cold.

Hot salami and cheese panini

• 1 medium-sized ciabatta roll
• 2 thick slices Mozzarella cheese
• 1½ tbsp. Dijon mustard
• 6 thin slices hard salami
• A small amount of assorted greens of your choice (lettuce, arugula, etc.)
• Mayonnaise
• Olive oil

Preheat the panini press to medium. Slice the ciabatta roll in half horizontally and then vertically to end up with 4 slices. Open up slices on a plate and spread with mustard. Place Mozzarella cheese slices on panini bottoms. Top with salami (3 slices per panino). Top with half of the mayonnaise, the greens, the remainder of the mayonnaise and then the panini tops. Brush outside with olive oil; press and grill 5-7 minutes until bread is toasted and cheese melted. Serve immediately.

Cold and spicy salami panini

• 2 slices whole-wheat bread
• 5-6 thin slices hard salami
• 1 slice Cheddar cheese
• 2 medium-thick slices large tomato
• 1 small pickled hot pepper
• Dijon mustard
• Mayonnaise 

Lay bread slices flat on a plate. Brush inner surfaces with mustard. Place cheese flat on panino bottom. Arrange salami slices atop cheese. Brush salami with mayonnaise; top with tomato slices. Brush with a little mayonnaise. Cut pepper into small rounds or cubes; distribute evenly atop tomato slices. Top with panino top, slice as desired. Serves 1 or 2.