Pressing Matters: 7 Gourmet Paninis You Can Make at Home

There are sandwiches. And then there are paninis.

There is just something about taking a perfectly good sandwich, adding a little heat and pressure, and turning it into a crispy, melty masterpiece.

The bread gets golden and the cheese melts into every little corner. The ingredients warm up and start getting to know each other. Suddenly, lunch got interesting! In honor of Panini Month, I think it is time we give the panini the attention it deserves. And before you tell me you don't own a panini press, keep reading. You absolutely do not need one!

First, Let's Talk Bread

Your panini is only as good as the bread holding everything together. You want something sturdy enough to handle your fillings and survive being pressed without completely falling apart. Ciabatta is always a great choice. Focaccia works beautifully. Sourdough gives you that fantastic crunch and a little tang. A good French or Italian loaf can work too. Super soft sandwich bread? Probably not my first choice. Remember, we are adding fillings, cheese, spreads, heat and pressure. Your bread has a job to do. Give it a fighting chance.

Don't Overfill It

I know. You want ALL the good stuff. But one of the biggest mistakes people make with paninis is stuffing them so full that everything shoots out the sides the second the press comes down. More filling does not automatically mean a better sandwich. You want layers of flavor, not a wrestling match. Use enough filling to get a little bit of everything in each bite, then let the cheese help hold it all together. Now for the fun part - I have put together seven paninis you have to try!

1. Peach, Prosciutto and Brie

Colorado peach season gives us a very good excuse to put peaches on everything. This panini brings together sweet, salty and creamy flavors with just enough acidity to balance everything out. Layer sliced fresh peaches with prosciutto and Brie, then add a light drizzle of balsamic glaze. If you have some fresh arugula, throw that in too. The peaches warm slightly, the Brie gets beautifully melty and the prosciutto brings that salty bite. This is late summer between two pieces of bread.

2. Chicken Pesto Caprese

You really cannot go wrong with pesto, mozzarella and tomato. Add grilled chicken and suddenly you have lunch. Start with sliced grilled chicken, fresh mozzarella and tomato. Add a generous spread of basil pesto and finish with a little arugula. Press until the mozzarella is melted and the outside is golden and crisp. This is also a great way to use leftover grilled chicken from dinner. Actually, leftovers and paninis are very good friends.

3. Apple, Cheddar and Bacon

Here is where we start sneaking a little fall flavor into the kitchen. Take crisp apple slices, sharp cheddar and smoky bacon, then add a thin layer of Dijon mustard. That's it: simple ingredients with big flavor. The apple stays slightly crisp while the cheddar melts around it, and the bacon brings everything together. Try this one on sourdough. You can thank me later.

4. Turkey, Fig and Goat Cheese

Your turkey sandwich just got promoted. Spread fig preserves onto your bread, then add sliced turkey, goat cheese and fresh arugula. The fig brings sweetness, the goat cheese adds tang and the turkey gives you something savory to balance it all out. It sounds fancy and it tastes fancy and bonus - it takes about five minutes to put together. That's my kind of fancy.

5. The Italian Market

This one is for the person who stands at the deli counter and wants everything. Start with salami and prosciutto. Add provolone, roasted red peppers and pepperoncini. Finish with a little pesto. You get salty, tangy, smoky, cheesy and herby all in one bite. Ciabatta is fantastic here because it can handle all those ingredients without getting soggy or falling apart. One important note: drain your peppers and pepperoncini well. Nobody wannts soggy bread.

6. Mushroom and Gruyère

Meat is absolutely not required for an incredible panini. Sauté sliced mushrooms with a little butter or olive oil until they are beautifully browned. Add caramelized onions, Gruyère and a little fresh thyme. Then press. The Gruyère melts into the mushrooms and onions and creates this rich, savory combination that tastes like you put in way more effort than you actually did. This is also a great example of why cooking your ingredients before putting them into a panini can make such a difference. Raw mushrooms release a lot of water. Browned mushrooms release happiness. I stand by that statement.

7. The Fancy Grilled Cheese

Is grilled cheese technically a panini? Today it is. Combine Fontina, mozzarella and Parmesan with roasted tomatoes and fresh basil. Fontina gives you that beautiful melt. Mozzarella gives you the cheese pull everyone secretly wants. Parmesan brings a salty, nutty bite. And roasted tomatoes? They take this far beyond the grilled cheese you ate as a kid. Serve it with tomato soup and suddenly you have a pretty fantastic dinner.

No Panini Press? No Problem

You do not need another appliance taking up space in your kitchen. Grab a skillet. Build your sandwich and place it into a lightly greased skillet over medium heat. Then place another heavy skillet on top of the sandwich to press it down. Cook until the bottom is golden, flip it and repeat.

Cast iron works especially well because the weight helps create that crispy exterior we're looking for. You can also use a grill pan if you want those classic grill marks. Fancy lines are optional, crispy bread is not.

A Few Chef Tips for Better Paninis

A few little things can take your sandwich from pretty good to where-have-you-been-all-my-life.

Watch the moisture. Tomatoes, roasted peppers, pickles and other wet ingredients can quickly turn your bread soggy. Pat them dry when needed.

Spread all the way to the edges. Nobody wants four incredible bites followed by one bite of plain bread.

Use cheese strategically. Putting cheese near the bread can help create a little barrier between the bread and wetter ingredients.

Keep the heat moderate. If your pan is screaming hot, your bread will burn before your cheese melts.

Give it a minute before cutting. I know you want to get in there. Give the cheese a moment to settle so the entire sandwich doesn't slide onto the cutting board.

Now Raid the Refrigerator

Here is the best part about paninis. You really do not need a recipe. Think of these seven combinations as inspiration, then start looking around your own kitchen.

Leftover roasted chicken?

Panini.

Half an onion and some mushrooms?

Panini.

Random pieces of cheese from your last charcuterie board?

Definitely panini.

Start with good bread, add something melty, bring in a protein or vegetable, add something with a little acidity or sweetness and press it until crispy. Sometimes the best meals happen when you stop worrying about following a recipe exactly and start playing with what you already have.

Happy Panini Month!