Italian Deli Panini
Crisp, olive-oil-toasted focaccia packed with salami, ham, capicola, melted provolone, tangy pepperoncini and a garlicky herb spread. A deli-counter favorite that comes together in about 30 minutes.
- Prep
- 14 min
- Cook
- 12 min
- Wait
- 5 min
- Total
- 31 min
- Makes
- 4 panini
Steps
Before you start
- Buy the meats and cheese thinly sliced at the deli counter; thick slices make a bulky sandwich that won't heat through.
- Cut the focaccia into four equal squares about 5×5 inches (13×13 cm), then split each horizontally. If your focaccia is very thick (over 1½ inches), pull out a little of the soft interior.
- Pat the pepperoncini very dry with paper towels so the bread doesn't turn soggy.
- Cook in two batches if your press or skillet fits only two sandwiches.
Prep the bread
- Cut the focaccia into four 5×5-inch (13 cm) squares.
- Split each square horizontally with a serrated knife into a top and bottom half.
- Set the cut sides facing up on a cutting board.
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Ready when: Eight even halves, each about ½ inch (1.25 cm) thick or a bit more.
Tip: Hold the bread flat with your palm and saw gently so you don't squash the crumb.
Make herb spread
- In a small bowl, stir together the mayonnaise, grated garlic, oregano, red wine vinegar and a few grinds of black pepper until smooth and evenly speckled.
- This makes about 4½ tablespoons.
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Ready when: Spread is smooth with no streaks of garlic or oregano clumps.
Tip: Grate the garlic on a fine rasp so no raw chunks bite through.
Spread the bread
- Spread about 1½ teaspoons of the herb spread on the cut side of each of the eight bread halves (12 teaspoons total, or 4 tablespoons), going all the way to the edges.
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Ready when: Every cut surface has a thin, even coat.
Tip: Use the back of a spoon and spread in a thin layer; it should look like a sheen, not a thick layer.
Layer the filling
- On each spread bottom half, layer 1 slice provolone, then 4 slices salami, one-quarter of the ham, one-quarter of the capicola, and one-quarter of the pepperoncini rings (about 3 peppers).
- Top with a second slice of provolone, then close with the top half, spread side down.
- Fold the meats loosely rather than laying them flat.
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Ready when: Each sandwich sits level, with cheese above and below the meat so it can glue the layers together.
Tip: Keeping cheese on both sides of the meat helps the sandwich hold together after pressing.
Preheat and oil
- Heat a panini press or a 12-inch (30 cm) skillet over medium heat (about 350°F / 175°C on a press) for 3 minutes.
- Meanwhile, lightly brush the top and bottom outside surfaces of each sandwich with olive oil, using about ½ tablespoon per sandwich in total.
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Ready when: A drop of water sizzles and evaporates within a couple of seconds.
Tip: Too much oil makes the bread greasy instead of crisp; a light coat is enough.
Press first batch
- Place two sandwiches in the press and close the lid gently, or set them in the skillet and weigh them down with a heavy pan.
- Cook 5 to 6 minutes.
- In a skillet, flip after 3 minutes and press again.
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Ready when: Bread is deep golden with grill marks or browned patches, and cheese is visibly melting at the edges.
Tip: If the bread browns before the cheese melts, lower the heat slightly and give it another minute.
Press second batch
- Transfer the first panini to a cutting board.
- Repeat the pressing with the remaining two sandwiches for 5 to 6 minutes, until golden and the cheese is melted.
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Ready when: Same deep golden crust and oozing cheese as the first batch.
Tip: Tent the finished panini loosely with foil to keep them warm.
Rest and slice
- Let each panini rest 2 minutes so the molten cheese sets slightly.
- Slice in half diagonally with a serrated knife using a gentle sawing motion, and serve hot.
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Ready when: Cut surface shows layered meats held together by melted cheese.
Tip: Cutting immediately sends the molten cheese running out the sides.
Good to know
Tips
- Pat pepperoncini dry; excess brine is the most common cause of soggy panini.
- Don't overstuff. About 3 oz (85 g) meat per sandwich lets the cheese melt and the sandwich press down.
- Use medium heat. High heat burns focaccia's oily surface before the center warms.
- Serve with extra pepperoncini and a simple arugula salad dressed with lemon and olive oil to balance the richness.
Make ahead
Assemble the sandwiches (without oiling the outsides) up to 4 hours ahead, wrap tightly and refrigerate. Let stand 10 minutes at room temperature, then oil and press as directed, adding 1 minute to the cook time if needed.
Storage & reheating
Best eaten immediately. Refrigerate leftovers wrapped tightly up to 2 days. Reheat in a 350°F (175°C) oven or skillet over medium-low heat for 8 to 10 minutes until hot and crisp; avoid the microwave, which makes the bread chewy. Freezing is not recommended for pressed panini, but unpressed assembled sandwiches without spread keep up to 1 month wrapped well.
Substitutions
- plain focaccia → ciabatta rolls or thick-sliced sourdough. Sourdough gives a crunchier, thinner crust; use 8 slices and reduce press time by about 1 minute.
- capicola → soppressata or mortadella. Soppressata adds more spice; mortadella is milder and softer.
- provolone cheese → low-moisture mozzarella or fontina. Use thin slices so they melt fully within the cooking time.
- pepperoncini → giardiniera, drained and chopped. Gives more heat and crunch; drain very well.
