Easy Sheet Pan Panini
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
American
Easy Sheet Pan Panini
Description
This panini recipe uses a soft French or Italian loaf sliced lengthwise, layered with cheese and deli meats in multiple layers to build flavor and texture. After assembling, the sandwich is pressed by placing a second baking sheet topped with a heavy object such as a pot or pizza stone, then baked at moderate heat. The weight presses the sandwich flat, ensuring even melting of cheese and toasting the bread.
After 20-25 minutes in the oven, the sandwich is toasty warm with melted cheese binding the layers. The top half of the bread is removable since no cheese glues it together, allowing addition of fresh toppings or sauces after baking. This technique produces a sandwich with crisp, warm bread and melty filling without specialized equipment.
The weight can be removed partway through cooking for faster toasting but expect a slightly different crust texture. This method is suitable for home cooks seeking a pressed sandwich experience using items readily available in the kitchen.
Ingredients
- 1 bread about 10 to 11 inches long, soft French or Italian loaf
- deli meat ham, roast beef, turkey, salami, etc, of choice
- cheese Swiss, cheddar, Pepper Jack, etc, thin sliced, of choice
- sandwich toppings of choice
- Sauces of choice
Instructions
- Preheat the oven to 350 degrees F.
- Slice loaf of bread in half lengthwise and place the bottom half on a parchment or foil-lined baking sheet.
- Top the bottom half with a layer of cheese followed by a layer of deli meat. Repeat those two layers.
- Place the top half of the bread back onto the sandwich and use another baking sheet to press down on the sandwich. Place a heavy pot or a pizza stone on top of the baking sheet to add weight and put the whole thing in the oven.
- Bake for 20-25 minutes until the sandwich is toasty warm and the cheese is melted. Carefully remove the pot or pizza stone (it will be hot!) and the top baking tray. Transfer the sandwich to a cutting board and cut into slices. The top half of the bread can be easily removed (since there's no cheese glueing it together) to add any additional toppings or sauces).
Notes
- During baking, you may remove the weighted pot and top sheet pan halfway to brown the crust more, but the sandwich will be less pressed.
- Choose deli meats and cheese according to preference; layering twice supports better melting and structure.
- The top half of the bread can be removed after baking to add fresh sauces or toppings since it is not glued down by cheese.
- Use parchment or foil lining on the baking sheet for easier cleanup.
User Reviews
Overall Rating
4.7
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