Warm, crisp, and gooey in all the right ways, this pizza panini layers fresh mozzarella, pepperoni, and tangy pizza sauce between hearty slices of bread. The sizzle and aroma will have you hovering over the panini press like a caffeinated raccoon with a grilled cheese addiction. And yes, it’s every bit as indulgent and satisfying as it sounds.
We’re talking pizza vibes in a grilled sandwich format—there’s something a little rebellious about it, like ignoring crust and going straight for the melt. Perfect for those nights you want pizza but don’t want to preheat the oven. Or hey, maybe you just want something handheld that drips cheese and childhood joy while you eat it over the sink. I won’t judge.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Pizza Panini
Sometimes a recipe is less about reinventing the wheel and more about smooshing the best parts of two great things into one ridiculously comforting bite.
- Ridiculously simple to make: You just squish, smear, melt, and grill—hardly even counts as cooking.
- Golden crisp outside, gooey center: Like a grilled cheese that went to pizza school and got straight A’s in sauce distribution.
- Kid-adored, adult-approved: Whether you’re feeding a picky eater or a very enthusiastic grown-up (hi, it’s me), it hits the spot.
- Totally customizable: Got extra veggies, basil leaves, or six kinds of cheese lurking in the fridge? Toss ’em in.
- Pantry-friendly ingredients: Bread, sauce, cheese, meat—you probably already have half of it.
- Time-flexible and low drama: Weeknight dinner, snacky lunch, midnight fridge salute… it fits.
Ingredient Notes
This is comfort food with benefits: few ingredients, high flexibility, low pressure. Here’s what you’re working with:
- Hearty bread or ciabatta: You want something chewy that can hold its own under pressure (literally). Sourdough, rustic loaves, or a ciabatta split and scooped works great.
- Pizza sauce or marinara: The tangy tomato goodness pulls the whole thing together. Honestly, jarred is fine. Just don’t use anything too watery—it’ll sog out the middle.
- Fresh mozzarella cheese: Slices melt into stretchy bliss inside the sandwich. Low-moisture shredded mozz will work too, but fresh… oof. So satisfying.
- Pepperoni slices: Classic, greasy, salty magic. Layer as generously (or as demurely) as you please. Swap with salami or skip for a veggie vibe.
- Olive oil spray: A light sheen on the bread helps it crisp up all golden and toasty. Brushing with olive oil works too—just don’t skip it.
How To Make This Pizza Panini
This is the part where everything comes together and gets toasty. If you can layer, oil, and press—boom, you’re basically a panini boss.
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Preheat your tool of choice: Fire up your panini press, George Foreman, or a trusty grill pan over medium heat. If you’re using a grill pan, grab another heavy skillet to press things down. Cast iron on cast iron equals amazing crust, btw.
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Prep your bread and spread: Slice your bread nice and thick. If you’re using ciabatta, scoop out some of the bread guts (technical term) so it’s not too bready. Smear pizza sauce evenly on the inside of each slice.
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Assemble the good stuff: On the bottom halves, layer mozzarella slices (don’t crowd or they’ll slide), then add your pepperoni. A little overlap makes the melt extra dreamy. Cap it with the top piece of bread.
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Give it an oily kiss: Spray the outside of each sandwich lightly with olive oil or brush a bit on. This makes sure you get that crunchy, golden finish.
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Press and sizzle: Place the sandwich on the hot grill or press. If you’re using a grill pan, gently set the heavy skillet on top. Let it grill 3 to 4 minutes per side, until the cheese is melted and the bread sounds hollow when tapped.
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Cool, then slice and serve: Let it hang out for a minute after you pull it from the heat. The cheese is basically lava at this point, and while mouth blisters build character… maybe give it 60 seconds.
Storage Options
Let’s be honest, these don’t often make it past the first sitting. But suppose you made extra or had the willpower to walk away.
Wrap cooled sandwiches snugly in foil or parchment, then slide them into an airtight container and pop them in the fridge. They’ll keep about 3 to 4 days. Just don’t stack them like a book collection—they get oddly smushed.
Reheating? Skip the microwave unless you enjoy floppy sadness. Instead, reheat them in a skillet or toaster oven for about 5 minutes, flipping once. The outside will crisp up almost like new, and the cheese will stretch again like a magic trick.
Freezing? Technically, yes. But be prepared for a softer texture after thawing. Wrap tightly in foil, then stash in a freezer bag. Thaw in the fridge overnight, reheat in the oven around 375°F for about 10–12 minutes, and maybe give the bread a light oil spritz for crisp recovery.
Variations and Substitutions
This sandwich doesn’t have a rulebook. You’ve got the blank canvas, now go Jackson Pollock that pizza panini.
- Different meats: Salami, cooked sausage, shredded rotisserie chicken, or even bacon all bring delicious drama to the party.
- Veggie version: Try thin slices of bell peppers, sautéed mushrooms, spinach, or even roasted zucchini for a plant-forward twist.
- Bread change-up: Swap in focaccia, sourdough, or go rogue with naan folded over like a panini taco (I fully support this).
- Extra cheese flair: Mix mozzarella with provolone, fontina, or a very rebellious sliver of goat cheese if you’re feeling funky.
- Sauce swaps: Alfredo or pesto as the base sauce? Suddenly you’ve got a white pizza panini with an identity crisis… and I’m here for it.
What to Serve with Pizza Panini
This panini pretty much shines solo, but here are a few tasty tag-alongs if you want to go full cozy meal mode.
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A bowl of tomato basil soup, obviously. The dip-to-bite ratio is spiritual. Thick soup coats the crust and slides right into the gooey cheese center like it was born for it.
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If you’re keeping things on the crisp and fresh side, a tightly packed chopped salad or even this Ina Garten pasta salad brings a cooling, herby balance without stealing the show.
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Chips. Yep, just simple sea salt kettle chips. They add the perfect salty crunch between bites, and there’s something soul-satisfying about chasing melty bites with a crispy chaser.
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Want an unexpected but oddly fantastic pairing? Try a fruity iced tea or sparkling lemonade. It cuts through the heaviness perfectly.
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And if you’re already plotting dessert, might I quietly suggest these oven-baked Almond Joy cookies? Chocolate and coconut after pizza just feels right. Trust.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make this pizza panini without a panini press?
Absolutely. A grill pan on the stove works just fine. You’ll just need to weigh the sandwich down with something heavy, like a cast-iron skillet or another pan. Even a foil-wrapped brick will work in a pinch. The goal is to get the heat and pressure that toasts the bread and melts the cheese. Flip halfway through and you’re golden (literally).
What’s the best bread to use for pizza paninis?
Use bread that holds up under heat and pressure—ciabatta, sourdough, or a hearty Italian loaf are all great. Soft sandwich bread won’t give you that crisp-crunch exterior and might go limp. If you’re not sure, go for something that feels chewy and dense when you press it gently with your fingers.
Can I prep these in advance?
You can assemble the sandwiches a few hours ahead and keep them wrapped up tightly in the fridge. Just make sure the sauce isn’t too wet or the bread might go soggy. When you’re ready to eat, press and grill them fresh—it takes just a few minutes and is miles better than reheated from scratch.
What other fillings work well in a pizza panini?
Oh so many! Grilled veggies, olives, caramelized onions, sliced meatballs, or even pineapple (yes I said it). Cheeses like provolone, Gouda, or a smoky cheddar can take it in fun new directions. Think about your favorite pizza toppings and go wild—the panini is just your delicious delivery system.
Pizza Panini
Ingredients
Pizza Panini
- 4 slices hearty bread or ciabatta such as sourdough, rustic, or ciabatta split and scooped
- 1/3 cup (80 ml) pizza sauce or marinara preferably thick, not watery
- 4 oz (115 g) fresh mozzarella cheese sliced; low-moisture shredded also works
- 12 slices pepperoni or to taste; can swap with salami or skip for vegetarian
- olive oil spray or olive oil for brushing bread
Equipment
- Panini Press or Grill Pan
- Heavy Skillet (optional, for pressing)
Instructions
- Preheat your panini press, grill pan, or skillet over medium heat. If using a grill pan, also grab a heavy skillet for pressing.
- Slice the bread thickly. If using ciabatta, scoop out some of the center to prevent it from being too bready. Evenly smear pizza sauce over the inside of each slice of bread.
- Layer fresh mozzarella slices on two bread slices (the bottoms), then evenly layer pepperoni slices over the cheese. Top with the other two bread slices, sauce-side down.
- Lightly spray or brush the outside of each sandwich with olive oil for a golden, crisp finish.
- Place sandwiches in the panini press or on the grill pan, pressing down with the heavy skillet if needed. Grill for 3–4 minutes per side, until the cheese is melted and bread is golden and crisp.
- Let cool for a minute, then slice and serve while the cheese is still gooey.
