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Panini with Italian Meats and Mozzerella Recipe

Panini with Italian Meats and Mozzerella Recipe

By Angie McGowan

We’ve been enjoying paninis at least once a week over the summer. They are quick and easy, and my son loves them. For the most part, we’ve been making vegetarian or chicken versions. However the other day when I went to the grocery store, I decided to stop by the deli and picked up a few Italian meats for our paninis. I picked up some fresh basil and roma tomatoes too. I used the basil leaves like lettuce in my sandwiches. Since the meats I choose were a little on the spicy side, I picked up some plain roasted turkey deli meat for my son’s panini. You can use any combination of Italian deli meats you like. Simply using prosciutto in this recipe would make an amazing panini too. For the bread, I got a sturdy Italian bread. I have been using ciabatta most often, but feel free to purchase whatever bread looks best in your grocer’s bakery that day.

Panini with Italian Meats and Mozzarella


  • Italian bread
  • Pepper Salame
  • hot Capollo
  • hot Calabrese
  • sliced Mozzerella
  • sliced tomato
  • sliced red onion
  • fresh basil leaves
  • olive oil


1. Preheat panini press. Slice bread. Brush olive oil on one side of the bread. Assemble paninis with the olive oil brushed side of the bread out. Then layer cheese, meats, tomato, onion, basil and another layer of cheese.

2. Grill in press until golden brown.