Easy Panini Recipes

If you are looking for a quick and easy lunch recipe, these Easy Panini Recipes are the way to go! I love to make them as we get closer to the end of the week and the fridge is looking bear.

You can add all kinds of leftovers or pantry items as fillings and still have a tasty and delicious dinner! They also work really well for a fun weekend lunch for the whole family, because everyone can pick their own fillings! 

Kids also love panini because they are like gourmet grilled cheese sandwiches. If you have picky eaters sometimes introducing something new, that rings of something familiar is the way to get them over their fears! Of course, you can also start with baby steps and offer a plain cheese panini and work up to fillings. 

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These are two of my favorite combinations...a Vegetarian Panini with salty tapenade, creamy mozzarella cheese, sweet red peppers, and bright artichoke hearts. And a Roast Beef Panini with Caramelized Onions and Grainy Mustard.

The roast beef and caramelized onions is the perfect combination of sweet and savory. You can also prep the onions in advance and be all ready to go for easy panini sandwiches throughout the week. 

My favorite panini press for the job is the Delonghi Panini Press and Contact Grill (this link goes to Amazon where I am an affiliate partner).

It makes a perfectly crisp panini and also doubles as a griddle by swapping out the plates. Genius!

Serve the sandwiches with a tossed salad or with my Traditional Potato Salad.

MORE LUNCH RECIPES:

• 3 Salads for Lunch
• Easy Minestrone Soup
• Grilled Chicken Caesar Salad
• Air Fryer Quiche

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Easy Panini Recipes

Yield: servings 4

Prep Time: 15 minutes

Cook Time: 7 minutes

Total Time: 22 minutes

Easy panini recipes for a quick and affordable weeknight meal or easy weekend lunch!

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Ingredients

• FOR VEGETARIAN PANINI:
• 4 slices of bread
• 1 tablespoon melted butter
• 4-6 slices mozzarella
• 1-2 teaspoon tapenade or pesto sauce
• 6 slices of roasted peppers
• 6 artichoke hearts (the kind that comes packed in water)
• 2-4 cups of mixed green salad
• FOR ROAST BEEF PANINI:
• 4 slices of hearty bread (French Loaf, Sour Dough etc)
• 1 tablespoon melted butter
• 4-6 slices Swiss cheese
• 2-3 teaspoon whole grain mustard
• 4 tablespoon Caramelized onions (see recipe below)
• 4-6 slices rare roast beef
• 2 -4 cups Arugula
• FOR CARAMELIZED ONIONS:
• 1 tablespoon olive oli
• 1 red onion, sliced into half moons thinly
• salt and pepper to taste
• 1 teaspoon balsamic vinegar
• ½ teaspoon Worcestershire sauce
• BETH'S VINAIGRETTE RECIPE
• 1 teaspoon dijon mustard
• 1 tablespoon white wine vinegar
• 3-4 tablespoon grape seed oil or olive oil
• Salt and Pepper to Taste
• 1 teaspoon minced shallots

Instructions

FOR VEGETARIAN PANINI:

1. Butter one side of bread with melted butter. Then add sliced cheese, tapenade or pesto, roasted peppers, artichoke hearts. Top with more cheese. Place second piece of bread on top. Place in heated panini press for 5-7 mins.
2. Allow to cool slightly. Slice and serve with salad. Enjoy!

FOR ROAST BEEF PANINI:

1. Saute onions in oil until tender. Add vinegar and Worcestershire sauce, cook until reduced and evaporated.
2. Butter one side of bread with melted butter. Then add sliced cheese, mustard, onions, roast beef. Top with more cheese. Place second piece of bread on top. Place in heated panini press for 5-7 mins.
3. Allow to cool slightly. Slice and serve with salad. Enjoy!

For Vinaigrette:

1. Mix mustard and vinegar until smooth. Slowly add the oil until combined. Season with salt and pepper. Add shallots. Toss with arugula

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 988Total Fat: 59gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 105mgSodium: 1885mgCarbohydrates: 79gFiber: 15gSugar: 20gProtein: 45g