Crispy Pizza Panini with Mozzarella (Print Version)
# Ingredients:
01 -
4 thick slices of hearty bread (such as sourdough, whole wheat, or ciabatta)
02 -
½ cup pizza sauce (or marinara sauce)
03 -
4 ounces fresh mozzarella cheese, thinly sliced
04 -
3–4 ounces cooked, seasoned chicken slices or thinly sliced beef (substituting for traditional pepperoni)
05 -
Olive oil spray
# Instructions:
01 -
Before assembling the panini, preheat your panini press, George Foreman grill, or stovetop grill pan over medium heat. If using a stovetop grill pan, have a heavy skillet or another weighted object ready to press the sandwich down while cooking. This step ensures an even, golden crisp on the bread.
02 -
Cut your bread into thick slices, about ¾ inch thick. If using ciabatta, slice it in half and scoop out some of the inside to create more space for the fillings. This prevents the sandwich from becoming too thick to grill properly. Spread an even layer of pizza sauce on the inside of each slice, ensuring full coverage without making the bread soggy.
03 -
Start by placing a layer of thinly sliced mozzarella on one side of the bread. The cheese acts as a binder that holds the sandwich together once melted. Next, evenly distribute the cooked chicken or beef slices over the cheese. If using chicken, you can season it with a pinch of salt, pepper, and Italian herbs for extra flavor. Place the second slice of bread on top, pressing down gently to secure the fillings.
04 -
Lightly spray the outer surface of the bread with olive oil. This helps create the golden, crispy crust that makes panini so appealing. If you don't have a spray, you can use a brush to evenly coat the bread with a small amount of olive oil. Avoid using too much oil, as it can make the sandwich greasy instead of crisp.
05 -
Place the sandwich on the preheated panini press or grill pan. If using a press, close the lid and cook for about 3-4 minutes, or until the bread is golden brown and crispy. If using a stovetop grill pan, place a heavy skillet on top of the sandwich to press it down. Cook for 3-4 minutes on one side, then carefully flip the sandwich and cook for another 3-4 minutes until the cheese is fully melted and the bread is evenly toasted.
06 -
Once the panini is done, remove it from the heat and let it cool for 1-2 minutes. This allows the cheese to set slightly, preventing it from spilling out when sliced. Cut the panini into halves or quarters and serve warm.
# Notes:
01 -
If the bread is browning too quickly while the cheese remains unmelted, lower the heat and cook for a longer time.
02 -
Fresh mozzarella takes longer to melt than shredded varieties. Cover the panini with a lid or foil to speed up melting.
03 -
To prevent filling overflow, avoid overstuffing the sandwich and press it gently before grilling.