Bean and Cheese Panini

Name: Bean and Cheese Panini
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 2 servings
Cuisine: Tex-Mex
Ingredients: 2 slices (½-inch / 1.3 cm thick) (2 slices (1.3 cm thick)) ciabatta or Portuguese bread, sliced, cut horizontally to open like a book, or use 4 thin slices pressed together; ½ cup (120 g) refried beans, warmed slightly; 2 oz (60 g) sharp cheddar cheese, sliced, 2–3 slices, room temperature; ¼ large onion (70 g) yellow onion, thinly sliced; 3 tbsp (45 ml) salsa verde or red salsa; 1 tbsp (14 g) unsalted butter, softened, room temperature, for grilling; ¼ tsp (½ g) ground cumin (optional); 1 tbsp (4 g) fresh cilantro, chopped (optional)

From the MyKitchenBank Kitchen

A warm, pressed sandwich filled with seasoned refried beans, melted cheddar cheese, sautéed onions, and salsa, with a crispy exterior. This Mexican-inspired panini is quick to assemble and delivers comforting flavors with a satisfying crunch.

Prep: 10 min
Cook: 12 min
Total: 22 min
Makes: 2 paninis

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat your panini press or cast iron skillet for 2–3 minutes on medium-high heat
Gather all ingredients and have them ready to assemble
Cut the bread and cheese into pieces as needed

1
Warm the onions
- Heat a small skillet (8-inch / 20 cm) over medium heat.
- Add the sliced onion and cook, stirring occasionally, for 4–5 minutes until the onion softens and begins to caramelize.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Onion is soft and lightly golden
Tip: Don't rush this step; caramelized onions add rich sweetness to balance the beans.
2
Season and spread the beans
- In a small bowl, stir the refried beans with the optional cumin until combined.
- Spread about 3 tablespoons (45 g) of the seasoned beans onto the bottom half of the bread, creating an even layer.
+ Show details− Hide details
Tip: Warm beans spread more easily; if they've cooled, warm them in the skillet for 30 seconds.
3
Layer the fillings
- Over the beans, layer half the cheddar cheese slices, then add the warm onions.
- Drizzle 1½ tablespoons (22 ml) of salsa over the onions, sprinkle the optional cilantro, then top with the remaining cheddar slices.
- Close the sandwich with the top half of bread.
+ Show details− Hide details
Tip: Layer cheese on both sides of the filling so it melts and holds everything together.
4
Butter the outside
- Lightly spread about ½ tablespoon (7 g) softened butter on the top and bottom of the assembled panini.
+ Show details− Hide details
Tip: Butter (not oil) gives you a richer crust and better browning than cooking spray.
5
Grill the panini
- Place the panini on the preheated panini press or cast iron skillet over medium-high heat.
- If using a press, close it and cook for 5–6 minutes.
- If using a skillet, cook for 3–4 minutes on the first side, then flip with a spatula and cook another 3–4 minutes on the second side.
- The bread should be golden brown and the cheese melted.
+ Show details− Hide details
Ready when: Bread is crispy and golden brown on both sides; cheese is fully melted and visible at the edges
Tip: Don't press down hard on the panini—just light pressure helps it cook evenly without squishing the filling out.
6
Rest and serve
- Transfer the panini to a cutting board.
- Let it rest for 1 minute to allow the cheese to fully set (this makes it less likely to ooze when you cut it).
- Cut diagonally if desired and serve immediately with extra salsa on the side.
+ Show details− Hide details
Tip: A diagonal cut makes the panini easier to hold and looks more appealing.

Good to know

Tips

For extra protein and flavor, add ¼ cup (40 g) cooked chorizo or crispy bacon between the beans and onions
If your salsa is watery, drain it slightly before adding so the bread doesn't get soggy
Make sure your panini press or skillet is hot enough before adding the sandwich—this ensures a crispy crust
Leftover cooked onions keep in the refrigerator for up to 3 days and are great on tacos, burritos, or other sandwiches

Storage & reheating

Paninis are best served immediately. Leftovers can be wrapped in foil and refrigerated for up to 1 day; reheat gently in a skillet over medium heat for 2–3 minutes until warmed through.

Substitutions

ciabatta or Portuguese bread, sliced → focaccia, sourdough, or thick-cut Italian bread. Any sturdy bread with a crispy crust works; avoid soft sandwich bread as it won't hold up to pressing.
sharp cheddar cheese, sliced → Oaxaca cheese, Chihuahua cheese, or Monterey Jack. These melts are more authentic to Mexican cuisine and have a similar creamy texture.
salsa verde or red salsa → pico de gallo, hot sauce, or fresh lime juice mixed with cilantro. Choose based on your heat preference and texture preference; pico adds fresh crunch.
refried beans → mashed black beans or pinto beans, seasoned with cumin and garlic. Mash canned or cooked beans with a fork; use the same amount by volume.