A panini is just a pressed sandwich, but somehow the act of grilling it and getting those ridged marks on the bread makes it feel like a restaurant meal. There’s something about hot, crispy bread with melted cheese oozing out the sides that elevates even the simplest ingredients.
This turkey pesto version is my go-to because the pesto does all the flavor heavy lifting, and the mozzarella gets stretchy and melted inside. The whole thing takes about 13 minutes from start to finish, and most of that is just waiting for it to cook. It’s the lunch I make when I want something that feels a little more special than a regular sandwich but don’t want to spend any real effort achieving it.
I got hooked on paninis after a trip to a small café in Des Moines that had a turkey pesto on their menu. It was so simple but so good, and I immediately thought “I can make this at home.” Turns out I could, and I’ve been making some version of it at least once a week since.
Mediterranean Chickpea Salad Bowl
Ingredients
Salad
- 1 can (15 oz) chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion thinly sliced
- 1/2 cup kalamata olives halved
- 1/2 cup crumbled feta cheese
- fresh parsley chopped
Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 garlic clove minced
- 1 tsp dried oregano
- salt and pepper
Instructions
- Whisk dressing ingredients together.
- Combine all salad ingredients in a large bowl.
- Pour dressing over and toss gently. Let sit in the fridge for an hour before eating if you can — the flavors soak into the chickpeas.
Notes
Nutrition
What You Need
Ciabatta bread is my first choice because it’s sturdy enough to handle the pressing without squishing flat, and it has a nice open crumb that gets crispy on the outside while staying soft inside. Sourdough is a close second. Avoid anything too soft or thin like regular sandwich bread. It’ll compress into a cracker.
4 to 6 oz of sliced deli turkey. Thick-sliced from the deli counter is better than pre-packaged. 2 to 3 tablespoons of basil pesto. Store-bought is totally fine for this. Costco’s refrigerated pesto is actually excellent, and Rao’s jarred pesto is another solid option. Fresh mozzarella, sliced about ¼ inch thick. It melts better and has more flavor than the shredded stuff in bags. A few leaves of baby spinach for freshness and color. Sun-dried tomatoes (the kind packed in oil, drained), which are optional but add a sweet, concentrated tomato flavor that pairs incredibly well with the pesto. And butter or olive oil for the outside of the bread.
Making It
Spread pesto generously on the inside of both bread slices. Don’t be stingy here. The pesto is doing most of the flavor work, so you want enough that you taste it in every bite. Layer the turkey on one side, folding the slices rather than laying them flat, which gives you more texture. Add the mozzarella slices, a few spinach leaves, and the sun-dried tomatoes if using.
Close the sandwich and butter the outside of both bread surfaces. You can also brush with olive oil instead of butter. Olive oil gives a slightly different flavor (more savory, less rich) and is a good option if you want to keep it lighter. Either way, the fat on the outside is what creates that golden, crispy crust when it hits the hot pan.
If you have a panini press, heat it up and cook the sandwich for about 3 to 4 minutes until the bread is golden and the cheese is melted. Most panini presses have an indicator light that tells you when they’re ready.
No panini press? No problem. Use a regular skillet over medium heat with something heavy on top to press the sandwich down. A cast iron skillet is the classic choice for the weight. Another heavy pot works too. Whatever you use, the goal is even pressure across the top of the sandwich so the bread makes full contact with the pan and crisps evenly. Cook for about 3 to 4 minutes per side, flipping once.
Slice on a diagonal. This is purely aesthetic, but diagonal cuts on a panini just look better. Eat while it’s hot. There’s a narrow window where the cheese is perfectly melted and stretchy. After about 10 minutes, the cheese firms up and the bread loses its crunch. This is a hot-off-the-press kind of sandwich.
Why This Combination Works
Every ingredient in this panini has a job. The pesto brings herby, garlicky, rich flavor. The mozzarella is mild enough to not compete with it, and it melts into that perfect stretchy consistency. The turkey adds lean protein and bulk without being heavy or overpowering. The spinach gives you a little freshness and a pop of color against all the golden-brown tones. And the sun-dried tomatoes add sweetness and a concentrated tomato intensity that you don’t get from fresh tomatoes (which would also make the bread soggy).
It’s a sandwich where nothing is fighting for attention. Everything works together.
Other Panini Combos to Try
Once you’ve got the technique down, the combinations are endless. Here are some of my favorites:
Ham and Gruyère with Dijon: Replace the turkey with thinly sliced ham, swap the mozzarella for Gruyère (which has a nutty, complex flavor when melted), and use Dijon mustard instead of pesto. Add a few cornichons or pickle slices for crunch and acidity.
Caprese: Fresh mozzarella, thick slices of ripe tomato (salted), fresh basil leaves, and a drizzle of balsamic glaze. Simple and perfect in summer.
Chicken and roasted red pepper: Grilled chicken, jarred roasted red peppers (drained), goat cheese, and arugula. The goat cheese gets warm and creamy without fully melting, which is a nice change from mozzarella.
Breakfast panini: Scrambled eggs, bacon, cheddar, and a thin layer of hot sauce or sriracha on ciabatta. Works as a weekend breakfast or a late-night snack.
A Note on Bread
Bread choice matters more for a panini than almost any other sandwich. You need something that can handle the pressing without turning into a flat, compressed wafer. Ciabatta, sourdough, and focaccia are the best options. French bread works in a pinch. Avoid anything too airy or too soft.
If your bread is a day or two old, even better. Slightly stale bread holds up to pressing better than fresh bread, and the toasting revives it completely. This is one of those recipes where day-old bread is actually an advantage.
Frequently Asked Questions
Can I use regular mozzarella instead of fresh? You can, but fresh mozzarella melts better and tastes significantly better in a panini. The pre-shredded stuff has anti-caking agents that prevent it from melting smoothly. If you’re using block mozzarella, slice it thin so it has time to melt before the bread burns.
How do I keep the panini from getting soggy? Don’t use ingredients with a lot of moisture (like raw tomatoes or wet spinach). Pat any moist ingredients dry before adding them. Sun-dried tomatoes packed in oil are ideal because they’ve been dehydrated, so they add flavor without adding water.
Can I make paninis ahead of time? You can assemble them and wrap them in foil, but they’re best cooked fresh. A reheated panini is never as good as one eaten right off the press. If you must make them ahead, reheat in a skillet (not the microwave) to re-crisp the bread.
