Pizza Panini Mozzarella Pepperoni

If you crave all the flavor of pizza with half the fuss and an extra crispy bite then this Pizza Panini is calling your name It transforms simple ingredients into a hot melty sandwich that brings the pizzeria home in minutes and is perfect for a speedy dinner or lunch both adults and kids cheer for

My first attempt happened on a rushed Friday night and the smell of pepperoni sizzling in the panini press had everyone circling the kitchen Now these are our go to treat when we want pizza night with a fun twist

Ingredients

• Hearty bread: such as ciabatta or a rustic loaf provides crunch and chew the thicker the better Look for a fresh loaf with an airy crumb and crisp crust
• Pizza sauce or marinara: offers that nostalgic pizza-forward flavor go for one with rich tomato taste and a whisper of herbs for the best experience
• Fresh mozzarella cheese: brings delightfully stretchy melt opt for a ball of mozzarella and slice it yourself for top quality and taste avoid pre-shredded which contains anti-caking agents
• Pepperoni slices: grant the classic spicy punch choose a brand that uses real spices and ideally thick cut for even more flavor
• Olive oil spray: ensures golden crisp edges and adds subtly fruity aroma select extra virgin for best results

Instructions

Prepare the bread:

Slice hearty bread into thick slabs roughly one inch thick This ensures the panini holds together once the cheese melts and prevents sogginess With ciabatta carve out a bit of the inner crumb for more filling space

Dress the bread:

Spread pizza sauce evenly all the way to the edges of the cut bread sides A thin but thorough layer keeps the sandwich flavorful without going soggy

Layer mozzarella and pepperoni:

Add slices of fresh mozzarella across the bottom half It is fine for bits to overlap Aim for full cheese coverage so every bite is melty Layer pepperoni over the cheese either neatly or piled up for extra meatiness

Assemble the sandwich:

Press the top half of bread on and gently press down so the fillings hug each other spray the outside of both bread pieces with olive oil spray this step guarantees crisp toasting

Press and grill:

Place the assembled sandwich onto a preheated panini press grill pan or George Forman grill For a grill pan set a heavy saucepan or skillet on top to imitate the press Cook for three to four minutes per side or until exterior turns golden and cheese oozes slightly

Rest and slice:

Let the panini rest for one to two minutes out of the grill so the cheese sets slightly Slice in half or quarters with a sharp knife serve warm right away

There is something magical about fresh mozzarella when it melts into tomato sauce That stretchy cheese pull never gets old and always reminds me of making mini pizzas with my niece when she was little we’d see whose sandwich had the longest cheese trail across the table

How To Store

Wrap any leftover paninis tightly in foil and store in the refrigerator for up to two days Reheat in a hot skillet or sandwich press to restore crispness Microwaving will make them softer but still delicious

Substitutions For Success

No pepperoni Not a problem Shaved ham turkey or roasted vegetables like mushrooms or spinach all work Mozzarella can be swapped for provolone or even cheddar for a sharper bite Try using sourdough or focaccia as the bread for a new flavor profile

Ways To Serve

Slice into fingers and serve as party appetizers a perfect snack with board games Add a simple side salad or some kettle chips for a complete meal For extra fun offer a dipping bowl of warm marinara sauce

Italian Inspiration

The idea of paninis originates from Italian pressed sandwiches known as panino Classically these are filled with meats cheese and simple condiments Think of the pizza panini as an Italian American spin that blends the convenience of a sandwich with favorite pizza flavors

Seasonal Adaptations

Fresh basil leaves tucked inside are extra fragrant in summer Try roasted red peppers or sliced summer tomatoes instead of pepperoni For fall swap in roasted butternut squash or caramelized onions for cozy sweetness

Success Stories

My cousin once brought these paninis tailgating and not a crumb was left in our basket They travel surprisingly well wrapped tightly and reheated on a campfire press It has become our family picnic tradition

Freezer Friendly

Assemble sandwiches ahead and freeze them individually wrapped Skip the pressing step When ready heat a frozen sandwich in a preheated press or hot oven straight from the freezer until golden brown and melty inside Perfect for quick make ahead meals

Pizza paninis are a game changer for busy weeknights or lazy weekend lunches One bite and you'll ditch delivery for good

Recipe FAQs

→ Can I use a different type of bread?

Yes, ciabatta, sourdough, or any sturdy, thick-sliced bread works well to hold the fillings and press without getting soggy.

→ What sauce works best?

Pizza sauce or marinara both add rich tomato flavor, but you can try pesto or garlic butter for a twist.

→ Can I substitute the cheese?

Fresh mozzarella melts beautifully, but you can use provolone, cheddar, or a blend for a different taste profile.

→ Is it possible to make this without a panini press?

Absolutely. Use a grill pan and press the sandwich down with a heavy skillet for similar crispy results.

→ How do I prevent the sandwich from getting soggy?

Use thick bread, avoid overloading with sauce, and grill until the crust is crisp to maintain structure.