Whether you call it a panini or simply a pressed sandwich, there’s no denying that these tasty, toasty treats have become a universal favorite. Check out some of our users’ best panini recipes from classic Italian flavor combos to more inventive dessert panini.
"Can you say yummy? This was a quick and delicious weeknight dinner for my husband and me.”
-GibbyLou
"I made this for supper on my Cuisinart griddler. Reallly good; I will be making this again.”
-Sageca
“Easy and delicious! I made this on ciabatta bread with garlic infused olive oil, and the family loved it!”
-soccermom7026
“Delicious! I used a low fat cream cheese to which I'd added a little honey and cinnamon, raspberry jam and several whole raspberries. When the sandwich was well browned, I drizzled it with cream and sprinkled it with cinnamon sugar.”
-bluemoon downunder
“I made these for myself and two friends, and we all loved them. I love pesto and never would have thought to try it with roast beef.”
-Katie224
“Really good, different type of panini. Made on our panini press with ciabatta rolls. Will be made again.”
-Messie Chef
“So yummy! The poundcake was so nice and soft — a real treat! I don’t have a panini grill, so just seared it in a skillet with a pat of butter. Great treat for Nutella nuts!”
-BerrySweet
"What a fun breakfast idea! I scrambled the eggs quickly in the micro while the panini grill was heating. I used provolone, thinly sliced ham, the egg and chipotle mayo on a nine-grain bread. I will definitely be making this again!”
-Susie D
“Wow! Was this ever good! My girlfriend and I wolfed down these sandwiches like there was no tomorrow! Loved them!”
-MikeandCassie
"This is an outstanding sandwich! I think it is more of a hoagie than a panini. But whatever you call it, it's delicious.”
-MamaJ
“I didn't expect this to be so incredible; both the PB and J change composition entirely — you need to try it to see how good it is! I will warn you that this makes a big mess — I have the panini maker with the plates that go in the dishwasher, but if you don't, get ready for some scrubbing!”
-FLKeysJen
“So tasty! I didn't toast the muffin beforehand and thought it got plenty toasted once it was in the skillet.”
-flower7
“A delicious way to visit Thanksgiving dinner on a bun. I did not use all the butter that was called for. I just put a thin coating on the buns.”
-PaulaG
"What an excellent sandwich! The crispy grilled ciabatta, tangy blue cheese, sweet fig preserves, peppery (baby) arugula — perfect! I used ciabatta rolls, rather than a loaf, and did eyeball a few of the ingredients.”
-GaylaJ
"Really a delicious sandwich. I loved the flavor of the Italian dressing with the peperoncini peppers. I didn’t brush the outside with any oil and it wasn’t missed in the least. The flavors were absolutely yummy and I will be making this again.”
-FrenchBunny
“Easy, fabulous, delicious and very flavorful. A great lunch for all of us today. Definitely a keeper here.”
-weekend cooker
“I loved the slow-cooker aspect of this recipe. It made throwing a tasty meal together fast and easy. I used skinless, bone-in chicken breasts instead of the thighs. The flavor of the chicken was very nice.”
-Susie D
"This is a great sandwich, not only because it tastes great but also because I usually have all ingredients on hand. Next time I will try with prosciutto."
-Teri G.
"Yummy! Delicious! This is a quick and easy treat that is decadent and definitely a chocolate lover’s delight!”
-AcadiaTwo
"Fantastic recipe! I just tried it this morning and thought it was amazing! I didn’t have sandwich buns, but I did have some leftover Hawaiian sweet bread rolls left, and they added such a flavor!”
-CheeseHeadGriller
“My husband, the panini king, made these tonight, and they were excellent. The raspberry jam does add another dimension to this sandwich.”
-Vicki in AZ
“I loved this sandwich! The red bell pepper added such a nice sweetness that contrasted well with the arugula. This was my very first panini sandwich I and I am hooked.”
-Pot Scrubber
“I love this sandwich and am excited I can make it at home now! It was absolutely spot on!”
-intheklopkitchen
“This is was really a tasty sandwich! I love the red peppers. I think they made the sandwich!”
-Slim PA
“Great lunch here! Left out the hot sauce, though. Made on our panini grill. Very quick and filling. Easy and delicious.”
-weekend cooker
“The blue cheese is a bit strong, but then, so is the wing sauce, so for me, it was all a great balance.”
-Two Socks
"Wonderful roast beef sandwich with tasty au jus! Made this as written except for scaling it back for one serving and using provolone cheese. This is something I need to add to my lunch rotations! Thanks for sharing the recipe.”
-diner524
"Loved all the flavors together, especially the walnuts with the jam. I didn't get it as gooey as I'd hoped, but it was the first time using my new Lodge grill pan!”
-KerfuffleUponWincle
“This was a great opportunity to use the Cuisinart griddler/panini press that we received as a wedding gift. The sandwich was super simple to make and much better than a regular ham and cheese. The apricot mustard sauce lent itself nicely to the manchego cheese.”
-NcMysteryShopper
“Very nice breadless 'sandwich!” I had trouble cutting the mushroom caps in half (maybe mine weren't big enough — they were about four to five inches in diameter), so instead I just used two whole caps for each sandwich. Be sure to dry the mushroom caps well (I didn't and mine were a bit drippy).”
-Brooke the Cook in
"This was excellent; even my husband loved it, and he's hard to please!"
-SashasMommy
"Very good! Try it with some purple onion strips and brush some balsamic vinegar over the tomatoes.”
-la cucina chef
“Yum! I thought I was eating a gourmet sandwich from a nice restaurant. I used about five leaves of basil (but mine may have been smaller) and chopped the basil to release more of its flavor.”
-mommyluvs2cook
“Love the crispy crust and the melty cheese. I made as directed and also with pastrami.”
-riffraff
"This was delicious! My husband and son loved it, as did I. Will definitely make it again.”
-karimcpa
“The additions to this tuna filling raise canned tuna to a gourmet level. I used a thick-sliced whole-grain sourdough bread, but everything else the same. The leftovers were good, too, as a cold sandwich the next day.”
-Ginny Sue
"Made this for lunch today. I did add a slice of provolone. Really enjoyed it."
-LuvBeinHere
“I love cordon bleu and this was great. I don't have a panini maker but now I have a reason to get one. I used a small cast iron skillet to weigh it down.”
-looneytunesfan
