Recipes › Sandwich › Speck and Brie Panini Recipe

Speck and Brie Panini Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired panini combines crispy speck—a cured prosciutto from South Tyrol—with creamy brie cheese, creating a perfect balance of salty and soft flavors. Pressed until golden and warm, this elegant sandwich makes an excellent lunch or light dinner. The speck and brie panini is best enjoyed fresh and hot, with the cheese melted and the bread lightly charred.

Ingredients

• 4 slices ciabatta or panini bread (100 g total)
• 60 g brie cheese, sliced
• 60 g speck, thinly sliced
• 2 tbsp (30 g) butter, softened
• 1 tbsp (15 g) whole-grain mustard
• 15 g arugula
• 1 ripe pear, thinly sliced (optional, 80 g)
• Salt and freshly ground black pepper to taste

Instructions

1. Slice the ciabatta bread horizontally and lay the four pieces on a clean surface. Trim if needed to form two sandwich pairs.

2. Spread softened butter evenly on the outside of each bread piece (the surfaces that will contact the panini press or pan). This ensures even browning.

3. On the unbuttered interior of the bottom bread slice, spread a thin layer of whole-grain mustard. This adds depth without overpowering the delicate brie.

4. Layer half of the speck slices on the mustard, followed by half of the brie slices. Arrange the pear slices (if using) on top of the brie, then scatter arugula.

5. Place the top bread slice on the sandwich with the buttered side facing outward. Press gently to secure all layers.

6. Heat a panini press, griddle, or skillet to medium-high heat (180°C / 350°F). Once hot, place the sandwich on the cooking surface and close the panini press or place a weight on top if using a skillet.

7. Cook for 3–4 minutes until the bread is golden brown and the exterior is crispy. The cheese should begin to soften noticeably.

8. Carefully flip the sandwich and cook the other side for 2–3 minutes until evenly golden and the brie is fully melted inside.

9. Transfer to a cutting board and let rest for 1 minute. Cut diagonally if desired and serve immediately while warm.

Substitutions

• Prosciutto di Parma can replace speck for a milder, more delicate flavor.
• Fontina or Taleggio cheese can be used instead of brie for a sharper or more pungent taste.
• Gluten-free ciabatta or sourdough bread accommodates dietary restrictions without sacrificing texture.
• Roasted red peppers can substitute for pear to add sweetness and smokiness.

Tips

• Butter the outside of the bread, not the inside, to prevent soggy fillings and ensure crispy, golden surfaces.
• Slice the brie straight from the refrigerator so it holds its shape during assembly; it will melt evenly during cooking.
• Do not overcrowd the sandwich; too many layers prevent even heat distribution and make the panini difficult to press.

The panini is a staple of Italian cuisine, particularly in northern Italy where regional ingredients like speck (from Alto Adige/South Tyrol) are celebrated. This recipe honors the Italian tradition of combining quality cured meats with creamy cheeses, reflecting the country's emphasis on simple, ingredient-driven cooking.

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