Quick and Easy Sheet Pan Panini
Love toasted panini sandwiches? Ever wondered how to make a lot of them in a jiffy? This super easy sheet pan panini recipe is a lifesaver and perfect for busy weeknights!
Are non-recipe recipe Wednesdays a thing?
Because that’s the situation we have going on today. And I’m kind of liking this idea of a meal so simple you barely need a recipe…but with a result so delicious, you’re going to want to make it week after week after week.
As a strong panini lover (my whole family is in on this trait), paninis are a staple for quick dinners around here. There’s just not a lot to complain about when it comes to toasty soft bread loaded with meat and warm melty cheese.
And while I have a panini press (ok, two) that I love (this one and this one – aff. links), I’ve wondered how I could go about getting a quick weeknight meal of panini sandwiches on the table even faster.
Enter the sheet pan panini.
It’s such a simple concept, but one that has paid off big time the last several months for us.
I’ve used both homemade French bread and a loaf from the store. Both work great for these sandwiches (the homemade bread browns up on the outside crust faster while baking). But I would definitely recommend using a soft French or Italian loaf vs an artisan crusty loaf.
Let’s walk through the easy peasy process so I can highlight just a few more notes, shall we?
Line a large, rimmed baking sheet with parchment paper or foil (probably not necessary, but I do it for easy cleanup) and slice the loaf of bread in half lengthwise. Add a layer of cheese and then meat to that bottom half.
I like to double layer both the meat and cheese with thick loaves of French bread, however, if your loaf is on the thinner side, I think you could get away with a single layer of each.
Speaking of thinner loaves, I think a ciabatta or focaccia bread would work great here! I might have to try that.
Now slap on that second layer of cheese and meat. I like to end the layering with meat so that the top half of bread rests on the meat and not the cheese. This means that I can bake the sheet pan panini just like this – with meat and cheese only – and then once it’s golden and toasty, everyone can pull off the top piece of bread and add toppings or sauces as needed.
But you could definitely add spreads or sauces or other toppings before baking as well.
Grab the top half of the bread and place it back on top. Beauty!
And take another sheet pan and place it on top of the sandwich. Give it a good press to flatten the sandwich!
We want to add some weight at this point that can stay on the sheet pan while baking. I use this heavy cast iron pot. You can see how it takes its job seriously smashing that panini right down to appropriate smithereens.
After taking these pictures, I’ve since learned a less bulky option – a heavy pizza stone also makes a great flattening tool! I’m sure you can get creative with other heavy items to use. Just make sure they are oven safe!
Pop that whole contraption into the oven and bake for 20-30 minutes until the sandwich is toasty and cheese is melted. If you want to speed things up, you can take off the heavy pot (or pizza stone or whatever) and the top sheet pan halfway through baking.
The sandwich will be well-pressed at that point and can finish baking (just be aware that the crust may brown up a bit more if doing this).
And there you have it! This sheet pan panini is easy, delicious, and actually kind of fun to make!
It goes without saying that the meat and cheese is totally customizable. Go crazy! Make the sheet pan panini of your dream.
Also, leftovers save pretty darn well. When we have them (not often), we throw the slices of panini in the fridge and then heat them up lightly in the microwave before eating. The bread is slightly softer after rewarming, but still very yummy.
If you’re needing a quick weeknight dinner saver OR your teenager just told you he may or may not have invited 13 friends over for dinner in 20 minutes, this sheet pan panini will fit the bill for all things yummy and easy.
One Year Ago: Soft and Chewy Chocolate Chip {or Chocolate Chunk} Cookies
Two Years Ago: Hawaiian Brownies {Chocolate + Macadamia Nuts}
Three Years Ago: 15-Minute Homemade Root Beer
Four Years Ago: Creamy Glazed Fruit Salad
Five Years Ago: Whole Grain Banana Chocolate Chip Muffins
Easy Sheet Pan Panini
Ingredients
- 1 loaf soft French or Italian bread, about 10 to 11 inches long
- Deli meat of choice, ham, roast beef, turkey, salami, etc
- Thin sliced cheese of choice, Swiss, cheddar, Pepper Jack, etc
- Sandwich toppings and sauces of choice
Instructions
- Preheat the oven to 350 degrees F.
- Slice loaf of bread in half lengthwise and place the bottom half on a parchment or foil-lined baking sheet.
- Top the bottom half with a layer of cheese followed by a layer of deli meat. Repeat those two layers.
- Place the top half of the bread back onto the sandwich and use another baking sheet to press down on the sandwich. Place a heavy pot or a pizza stone on top of the baking sheet to add weight and put the whole thing in the oven.
- Bake for 20-25 minutes until the sandwich is toasty warm and the cheese is melted. Carefully remove the pot or pizza stone (it will be hot!) and the top baking tray. Transfer the sandwich to a cutting board and cut into slices. The top half of the bread can be easily removed (since there's no cheese glueing it together) to add any additional toppings or sauces).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe
When I make a ham/cheese panini in my panini press, I use ham with provolone cheese, Dijon mustard on one inside of the bread and then olive oil and chopped rosemary brushed on the outside of the sliced bread.
Do you think you could brush the outside of the loaf of bread with the crust on?
Yes, I think so!
I don’t know if you remember this talk from President Hinckley https://www.lds.org/general-conference/2000/10/great-shall-be-the-peace-of-thy-children?lang=eng
But the quote “Open your homes to the friends of your children. If you find they have big appetites, close your eyes and let them eat. Make your children’s friends your friends.” made me think of this. Good for you for feeding the masses. That’s what you want though is for your kids friends to want to be in your home.
Thanks for providing wonderful meals for the family.
Wow, I love that.
Ok this just in from San Francisco. . . Just tried this receipe – used Basil Prsto, Mozzerella, and deli Black Forest ham. Used 2 loafs French Bread on one cookie sheet and fed a crowd. This is fantastic!!! I can’t wait to try Prosciutto and Swiss next. Will experiment with toppings. I’m a rookie blog follower and want to express my gratitude for this fab idea. Perfect
Genius!! We love panini with parmesan peppercorn ranch dressing, red onions, and roasted red pepper strips on top of swiss and roast beef. But- the loaf idea!! With a family of five and one panini maker, panini are a labor of love for a Saturday lunch. This recipe is like all the love without all the labor!!! Thank you!
Holy moly – your favorite panini sounds delicious!
I came to make a similar comment to Beth’s. I used Hoagie Rolls from Target.
For filling, I used smoked turkey breast and provolone.
I spread the inside of the rolls with some Mayonnaise Pesto, which is easy to make (2/3 cup mayo and 4 Tablespoons basil pesto).
So delicious! Next time, I’ll use a French bread loaf – they didn’t have any the day I went shopping. Thanks for posting this easy, great dinner recipe!!
That should be Pesto Mayonnaise – the recipe is at geniuskitchen.com.
Sounds so delicious, Ellen!
I made these as six smaller rolls and baked them all under a weighted cookie sheet as directed. Then I wrapped each one individually and popped them into the freezer to be taken out when my non-cooking husband needs a quick tasty meal on his own. Very delicious and very popular!
Love love the individual take on this!
Mel! This is fantastic! My kids, my husband and I loved this. I love to cook but weeknights can be crazy and love easy meals like this. I think you need to share more of these “recipes that aren’t really recipes”. Thank you for sharing it!
I’m glad you think that because I have a few more up my sleeve!
Thank you so much for posting this. I have gotten into the habit of buying ciabatta buns every week or so and I’ve been on the look out for some great and easy ideas for how to make sandwiches. This is exactly what I need. Thanks again!
You’re welcome! Glad the idea has come in handy!
I have no idea how I hadn’t thought of this already! My kids love a toasty sandwich and they love french bread sandwiches and to put the two ideas together in such an easy method is GENIUS!!! I’ve made them twice already and my kids are in love. They enjoy them so much, that I’ve realized that one and a half loaves is required for my family of 8 to be extra happy. Thanks for the great idea!!!
Thanks, Kelly – glad this one is working out well for your family!
We always add pesto mayo (equal parts pesto to mayo), tomatoes, sliced red onions and freshly cracked pepper to our paninis. I often serve them when friends come over for lunch. They are “fancier” than sandwiches but not much more work.
This is such a cool idea! Thank you so much Mel! I had two sad old croissants sitting around in my kitchen. With a bit of cheese and ham and your awesome technique they turned into a super fancy lunch. So good! So quick! So easy!
Haha, glad those sad old croissants got a little face lift with this recipe, Jenny! 🙂
Alton Brown uses a clean brick covered in foil to press down the sandwiches. although he did his in a skillet not the oven, but same idea.
Great way of making one quickly! I always use flat bread. Bought it at Costco here in Canada. I always put cheese on the top and the bottom of the meat. Also always add tomatoes, onion and thin spread of mayo and here,s a great ingredient…You will think you’ve died and gone to heaven! Spread pesto on the inside of the bread. Yum!
What kind of flatbread do you buy at Costco? I’m in Canada too. I bought the Kirkland baguettes that they make in store.
I made this for dinner last night and it was huge hit. I picked up the ingredients at Costco I used the 2 pack of Artisan baguettes, Kirkland Cooked Roast Beef, and sliced Provolone cheese. So good! My kids have asked that I put this into our regular dinner rotation.
So happy you guys loved this one, Kirsten – you just can’t beat how easy it is, huh? Thanks for the comment!
Mel, this looks delicious and super EASY! Do you have any suggestions for pizza toppings and sauces that you make available for your family? (Especially the sauces…). I can’t wait to try it with my family soon and add it to our growing book of favorites, mostly made up of MKC recipes! Thanks!
Oops, I meant to say sandwich toppings. .
Oops, never mind. I saw your responses below!
‘Thinking’ –
This seriously is a great idea. I’m think a dessert will find its way into the Dutch oven to do double duty.
Ok, yes. BRILLIANT!
This is a fabulous idea! I make something very similar, but I’ve never pressed the bread down! Trying this! Our favorite topping is chopping lots of veggies into a bowl (onion, cucumber, tomato, sometimes pickles) and adding Olive Garden’s signature Italian dressing to cover the veggies. It makes the most incredible sandwich sauce! Thanks for another fantastic recipe!
Great suggestion; thanks, Hannah! Yum!
Thinking that spreading some pesto on the top half of the loaf before baking would be awesome too. What a great idea to have for game watches and busy week nights! Thanks, Mel!
How did you know this was exactly what I needed tonight?!
Yay! 🙂
Great idea! We make cubanos and it takes FOREVER for 5 of us. You think it would work to make 2 loaves at a time?
Yes! If they fit on your sheet pan, you could totally bake two at once.
I’ve never made a panini…what types of sauces/toppings do you put on them? And thank you! I can’t wait to try this!
We add lots of fresh vegetables (tomatoes, lettuce, cucumbers) after they bake, but you can try sun-dried tomatoes (or someone suggested pesto – yum!) before it bakes, as well as mustard (yellow, Dijon, honey mustard), ranch, buffalo or fry sauce, baslamic dressing, etc. We also love fig jam and jalapeno jelly!
I can say I haven’t jumped on the “Sheet Pan” anything bandwagon, but this one may be my first!
Can’t wait to try this SOON (like next week’s menu)!
Thanks Mel!
Perfect timing! I have a group of teenagers coming for lunch and this beats the “basic” sandwich I was going to offer. BTW they loved the Slow Cooker Chicken Philly sandwiches! What are some of your favorite sauces & toppings?
We usually pull out a couple different types of mustard (yellow, Dijon, honey mustard), ranch, hot pepper jelly, fig jam (surprisingly delicious), and then I’ll usually add sliced tomatoes to mine (and fresh spinach is really yummy too).
Im so excited to try this! We don’t have a panini press so we just improvise with a skillet and a heavy pot but making a lot of these can be time consuming so this is genius! I’m curious what toppings, apart from the meat and cheese, you and your family love!
Hi Carley – fresh topping-wise, I like to have sliced tomatoes out as well as fresh spinach. Thinly sliced cucumbers and really any kind of sandwich topping is yummy (to add after it’s baked, although you could totally add some yumminess like sun-dried tomatoes or other flavors before baking). As for sauces, we love mustard (yellow, Dijon, honey mustard), fig jam, jalapeno jelly, laughing cow spreadable cheeses (could use these pre-baking too), ranch, balsamic dressing, etc.
SO smart, Mel! I have sandwiches on the menu for trick or treat night, but I’ll totally do these instead! I’m sure it’ll be cold outside, so toasty sandwiches will be perfect!