Recipes › Main Course › Panzanella Panini Recipe

Panzanella Panini Recipe

Recipe by Pedro M. A. Neves

This innovative panini combines the essence of traditional Tuscan panzanella salad with the convenience of a pressed sandwich. Crispy bread is layered with ripe tomatoes, cucumbers, red onions, basil, and a tangy vinaigrette, then grilled until golden and warm. A refreshing take on two Italian classics, this dish celebrates summer produce between two slices of bread.

Ingredients

• 500g (1 lb) ciabatta or country bread, cut into 8 slices (each about 1.5 cm thick)
• 400g (14 oz) ripe Roma tomatoes, thinly sliced
• 200g (7 oz) English cucumber, thinly sliced
• 80g (2.8 oz) red onion, thinly sliced
• 30g (1 oz) fresh basil leaves
• 3 tbsp (45 ml) extra virgin olive oil
• 2 tbsp (30 ml) red wine vinegar
• 1 clove garlic, minced
• 5g (1 tsp) sea salt
• 2g (½ tsp) freshly cracked black pepper
• 30g (1 oz) fresh mozzarella, thinly sliced (optional)

Instructions

1. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper to create the vinaigrette. Set aside.

2. Layer tomato and cucumber slices on a large cutting board. Sprinkle red onion slices over the vegetables and gently toss to combine.

3. Pour the vinaigrette over the vegetable mixture and toss gently until all pieces are lightly coated. Let sit for 3-4 minutes to allow flavors to meld.

4. Tear or roughly chop 20g (about two-thirds) of the basil leaves and fold into the marinated vegetables. Reserve remaining basil for assembly.

5. Lay out 4 bread slices on a work surface. Divide the panzanella mixture evenly among these slices, allowing excess vinaigrette to drain back into the bowl. Top each with a few reserved basil leaves and mozzarella if using.

6. Place the remaining 4 bread slices on top of each filled slice, pressing gently to secure. If paninis are very wet, wrap each individually in parchment paper and press gently with your hands for 1 minute to compact.

7. Heat a panini press, griddle, or skillet over medium-high heat (about 190°C / 375°F if using a press). Lightly brush both sides of each panini with a thin coating of olive oil.

8. Place panini on the hot press or griddle and cook for 3-4 minutes until golden brown and the bread is crispy. Press gently with a spatula during cooking. Flip and cook the other side for 2-3 minutes until equally golden.

Substitutions

• Substitute English cucumber with zucchini, thinly sliced and lightly salted 10 minutes ahead
• Replace red wine vinegar with white wine vinegar or aged balsamic for different acidity profiles
• Use whole grain bread or sourdough instead of ciabatta for a heartier texture
• Omit mozzarella or substitute with creamy burrata or fresh ricotta for richness

Tips

• Slice tomatoes and cucumbers just before assembly to prevent excessive moisture from soaking the bread; excess water can be gently pressed out with paper towels if needed
• For best results, use a heated panini press rather than a skillet, as it provides even pressure and heat distribution on both sides simultaneously
• If serving later, assemble panini no more than 30 minutes before grilling to maintain bread structure and prevent sogginess
• Let cooked panini rest for 2 minutes before cutting and serving to allow the interior to set slightly

Panzanella is a traditional Tuscan salad born from resourcefulness—a way to repurpose stale bread during summer abundance. By transforming this rustic salad into a panini, this recipe honors Italian ingenuity while creating a portable, modern interpretation of two beloved regional dishes that celebrate fresh seasonal ingredients.

You might also like

Parmesan Baskets Recipe

40 min · Main Course

Parmesan Fondue Recipe

27 min · Main Course

Parmesan Potatoes Recipe

60 min · Main Course

Parmesan Risotto Recipe

35 min · Main Course