Perfectly cooked panini without a panini press, crunchy and toasted on the outside, warm, gooey, and cheesy on the inside!
It’s time for a new monthly series on the blog! Last month, we conquered Meatless Monday Meals, this month, we are tackling one of my favorite dinners, hot sandwiches. I have four really good ones coming at you this month, but we are going to kick April off with the one I make most often, delicious, fantastic homemade panini without a panini press.
I didn’t make panini at home for the longest time because I didn’t have a panini press, and then I learned this trick, and oh, the panini I have made since then. You don’t need an expensive press to make a good panino. All you need is a skillet and a heavy piece of cookware like, for example, an ancient piece of your grandmother’s CorningWare.
Making panini without a panini press is quick, easy, and honestly, less trouble to clean up afterwards. The resulting sandwiches are not as attractive as panini made with a press, but they taste just as good and are fantastic options for easy dinners. I make this quick weeknight version at least twice a month.
These panini involve tangy garlic aioli spread over French bread, paired with turkey, tomatoes, and your favorite melty cheese. They take 15 minutes from start to finish and are so, so good.
Add a quick and easy side (coming Wednesday), and it’s a perfect dinner for a busy weeknight that you can feel good about!
Easy Homemade Panini Without a Panini Press
Ingredients
Garlic Aioli
- 1/4 cup (56g) mayonnaise
- 1 garlic clove pressed
- 2 teaspoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Panini
- 1 loaf French bread
- 4 ounces chicken or turkey deli meat
- 4 slices cheese of choice
- 1 tomato optional
- 1 to 2 tablespoons butter
Instructions
Aioli
- In a small bowl, mix aioli ingredients together. Set aside.
Panini
- Cut bread into four even sections and slice those in half from end to end.
- Spread aioli on both sides of bread and assemble sandwiches with meat, cheese, and optional tomato.
- Give each sandwich a little press with the palm of your hands to flatten slightly.
- Heat a large skillet over medium heat for a minute or two, so it has time to heat fully.
- While skillet is heating, butter the bottoms of two of the sandwiches and place into the hot pan.
- Place a heavy piece of cookware over the panini (cast iron works great for thiand press down firmly. Allow to cook for 1 to 2 minutes until golden and crunchy.
- Butter the tops of the panini and flip. Set cookware back on top, pressing down to flatten further. Cook for a minute or so and remove from heat.
- Repeat with the other two panini. Slice diagonally if desired. Enjoy!
Make-ahead Instructions: Aioli can be made up to 2 days in advance.
Recipe For Two Instructions: Half of 1/4 cup of mayonnaise is 2 tablespoons. No cooking changes are needed.
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Ali @ Home & Plate says
Wow … this is my kind of recipe. When you don’t have a press improvising is the best solution. Looks delish!
Tracy says
Thanks, Ali!
lisa @garlicandzest.com says
Who doesn’t like a panini? I do have a panini press and it was one of those appliances we got because we had a gift certificate — but also already had a fully stocked kitchen. We thought we’d never use the press — and we were wrong. Makes the best sandwiches!
Tracy says
Agreed! I have yet to meet anyone who doesn’t like panini!
Shreyashi says
Tracy, that garlic aioli sounds so divine. i am going to be making it soon. And your panini is going in to my rotation. I have my press out already (paninis are a lunch favourite in the summer months). So will use that for it, even though your recipe nicely details a no-press method.
Great combination of flavours. Cheers!
Tracy says
Thanks, Shreyashi! I hope you enjoy it! I’ve actually made this panino using a press as well (I have one, I just hate getting it out 😉 ) and it’s good with a press too!
Renz says
And here I was about to go get a press. IT’s been on my “to get” list for the longest.
Tracy says
They are great for other things–I love using mine to cook chicken for salads, but I honestly find it easier to use this method for sandwiches, plus you don’t have to clean the plates this way! 🙂
Dawn at Girl Heart Food says
Great idea! I love me a good sandwich, especially with turkey and this one sounds delish. I bet that garlic aioli would taste good on a shoe, lol!!
Tracy says
I’m not proud of it, but I would probably eat a shoe if you covered it in enough of this aioli. 😉
sue|theviewfromgreatisland says
Who knew? I love paninis, and don’t have a press — that crust looks like perfection!
Tracy says
Thanks, Sue! The crunchiness of the crust is my FAVORITE part!
Barbara Karr says
The best part of Thanksgiving is the left over turkey for sandwiches! Thanks for a great sandwich recipe!!!!!
Tracy says
Yes!! Already dreaming of the turkey sandwich I’m going to build on Friday! 😉
Luanne says
Oh em gee!! This was so good! Even our picky 3 year old gobbled it up! The garlic aioli sauce was delicious. Just wish I doubled it! Thank you so much for sharing this recipe! It’s going into our rotation.
Tracy says
So glad everyone enjoyed it, Luanne!!