In a panini press: Preheat the press. Add your sandwich and cook until golden and crisp, 3 to 5 minutes.On the stove: Preheat a skillet with butter or oil to medium low. Add your sandwich, then press a heavy pan on top to weigh it down. Cook until golden and crisp, 3 to 4 minutes per side.
Caprese Brush the inside of a split sub roll or sliced Italian bread with olive oil. Fill with 2 slices each fresh mozzarella and tomato, and a few basil leaves; season with salt and pepper. Press and cook until golden.
Smoked Caprese Make Caprese Panini (No. 1) with smoked mozzarella.
Eggplant-Mozzarella Make Caprese Panini (No. 1) with smoked or fresh mozzarella; replace the tomato with grilled eggplant slices.
Anchovy Caprese Make Caprese Panini (No. 1), adding 1/2 chopped anchovy fillet and a sprinkle of capers to the sandwich.
Prosciutto Caprese Make Caprese Panini (No. 1), adding 3 thin slices prosciutto and some shaved Parmesan to the sandwich.
Pesto Turkey Make Caprese Panini (No. 1); brush the inside of the roll with pesto instead of olive oil and add 3 or 4 slices roasted turkey breast to the sandwich.
Chicken Saltimbocca Brush the inside of a split ciabatta roll with pesto. Fill with sliced grilled chicken, fontina and prosciutto, and chopped fresh sage. Press and cook until golden.
Apple-Manchego Brush the inside of a split soft roll with olive oil and quince paste or fig jam. Fill with sliced apple and manchego cheese; season with salt. Press and cook until golden.
Chorizo-Pear Make Apple-Manchego Panini (No. 8) with sliced pear instead of apple; add sliced Spanish chorizo to the sandwich.
Roast Beef–Onion Spread Dijon mustard on 2 thick slices of sourdough bread. Layer shredded Gruyere, sliced roast beef, caramelized onions and more Gruyere between the bread. Press and cook until golden.
