PaninisamericanEasy

Bacon, Lettuce and Tomato Panini

Name: Bacon, Lettuce and Tomato Panini
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: american
Ingredients: 6 slices (170 g) bacon strips, cooked until crispy, cooked until crispy and drained on paper towels; 4 slices (120 g) white bread (such as brioche or soft white sandwich bread); 3 tablespoon (45 ml) mayonnaise; 4 leaves (80 g) crisp lettuce (such as romaine or butter lettuce), washed and dried thoroughly; 1 (150 g) ripe medium tomato, sliced into ¼-inch-thick rounds; kosher salt; freshly ground black pepper; ½ tablespoon (7 g) unsalted butter, softened, at room temperature

From the MyKitchenBank Kitchen

A classic pressed sandwich with crispy bacon, fresh lettuce, ripe tomato, and creamy mayo on toasted white bread. The panini press melts the bread into a golden crust while warming the filling, creating a satisfying contrast between the crispy exterior and soft interior.

Prep: 10 min
Cook: 8 min
Wait: 2 min
Total: 20 min
Makes: 2 sandwiches

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat the panini press for 3–5 minutes until hot
Cook the bacon until crispy if starting from raw
Slice the tomato into ¼-inch-thick rounds just before assembling

1
Assemble sandwiches
- Lay out 4 slices of bread on a cutting board.
- Spread about 1 tablespoon mayo on each slice.
- On the two bottom slices, layer 2 leaves of lettuce, then 3 slices of tomato, then 3 strips of bacon, divided evenly.
- Season the tomato lightly with salt and pepper.
- Top each with the remaining bread slice, mayo side down.
- Press gently to hold the filling in place.
+ Show details− Hide details
Tip: Dry the lettuce thoroughly—excess moisture will make the bread soggy. Pat it with paper towels.
2
Butter the outside
- Spread about ¼ teaspoon of softened butter on the outside of the top and bottom of each assembled sandwich.
- This will help them brown and crisp in the panini press.
+ Show details− Hide details
Tip: A light, even coating of butter browns better than a thick one; more is not better here.
3
Press the paninis
- Place both sandwiches on the preheated panini press (open-faced if your press opens like a book, or side by side on a griddle).
- Close the lid and press down gently.
- Cook for 3–4 minutes until the bread is golden-brown and crispy and the filling is warm.
- If using a griddle, place a weight (another pan or cast-iron skillet) on top of the sandwiches and flip halfway through cooking, 2 minutes on each side.
+ Show details− Hide details
Ready when: Bread is golden-brown and crispy, and filling is warm throughout
Tip: Don't press too hard—you want the bread to stay tender inside while browning outside. Gentle, steady pressure is best.
4
Rest and serve
- Transfer the paninis to a cutting board and let them rest for 1–2 minutes.
- This allows the filling to set slightly so it won't slide out when you cut.
- Cut diagonally in half if desired and serve immediately.

Good to know

Tips

Slice the tomato just before assembly to prevent it from weeping and making the bread soggy.
Use a ripe tomato at room temperature for the best flavor—cold tomato from the fridge tastes bland.
If you don't have a panini press, a griddle with a cast-iron skillet or heavy pan weighted on top works just as well.
For extra flavor, add a thin spread of Dijon mustard or a slice of cheese (such as cheddar or Swiss) before pressing.

Make ahead

Bacon can be cooked up to 2 days in advance and refrigerated in an airtight container. Reheat gently in a 350°F (175°C) oven for 2–3 minutes before assembly if desired.

Storage & reheating

Paninis are best eaten immediately while the bread is still crispy. Leftovers can be wrapped and refrigerated for up to 1 day, but the bread will soften. Reheat on a panini press or griddle for 1–2 minutes to restore some crispness.

Substitutions

white bread (such as brioche or soft white sandwich bread) → sourdough or ciabatta bread. Thicker, denser breads hold up well to pressing and create a more substantial crust.
mayonnaise → aioli or herbed mayo. Adds flavor complexity. Use the same amount.
crisp lettuce (such as romaine or butter lettuce) → fresh arugula or spinach. Peppery greens complement the bacon and tomato well.
bacon strips, cooked until crispy → smoked turkey or prosciutto. Use 4–5 slices for similar coverage and flavor depth.