Pizza Panini with Pepperoni

Name: Pizza Panini with Pepperoni
Prep time: 12 min
Cook time: 12 min
Total time: 24 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 slab (about 12 oz) (340 g) plain or rosemary focaccia, cut into 4 squares (about 4×5 inches / 10×13 cm), each split horizontally into two halves; 2 tbsp (30 ml) extra-virgin olive oil; ½ cup (120 ml) pizza sauce, thick, not watery; 8 oz (225 g) low-moisture whole-milk mozzarella, thinly sliced or coarsely shredded; 3 oz (85 g) sliced pepperoni, about 32 thin slices; 16 large leaves (10 g) fresh basil leaves, washed and thoroughly dried; 2 tbsp (12 g) Parmesan cheese, finely grated; ½ tsp (½ g) dried oregano; ¼ tsp (½ g) red pepper flakes, for a little heat (optional)

From the MyKitchenBank Kitchen

Crisp, golden focaccia pressed around tangy pizza sauce, spicy pepperoni, fresh basil and a molten layer of mozzarella. All the flavor of a pepperoni pizza in a handheld sandwich that comes together in 25 minutes.

Prep: 12 min
Cook: 12 min
Wait: 3 min
Total: 27 min
Makes: 4 panini

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Steps

Before you start

Shred or slice the mozzarella yourself from a block or ball; pre-shredded cheese is coated and melts less smoothly.
Pat fresh mozzarella very dry with paper towels so the sandwiches don't turn soggy.
Preheat the panini press for 5 minutes so it is fully hot before the first sandwich goes in.
If you have no panini press, use a heavy skillet and a second heavy pan or foil-wrapped brick to press (see tips).

1
Heat the press
- Preheat the panini press to medium-high, about 400°F (200°C), for 5 minutes.
- If using a skillet, set it over medium heat instead.
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Ready when: Indicator light shows ready, or a drop of water sizzles on the plate.
2
Prep the focaccia
- Cut the focaccia into 4 squares and split each horizontally with a serrated knife, so you have 8 halves.
- Brush the cut sides lightly with half the olive oil (1 tbsp) only if the focaccia seems dry; otherwise skip this.
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Ready when: Eight even halves with exposed crumb.
Tip: Use a gentle sawing motion so the airy crumb doesn't compress.
3
Season the sauce
- Stir the oregano and red pepper flakes, if using, into the pizza sauce.
- Spread 1 tablespoon (about 15 ml) sauce on the cut side of each bottom half, leaving a ½-inch (1 cm) border.
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Ready when: A thin, even layer of sauce that doesn't reach the edges.
Tip: Too much sauce will squeeze out and burn on the press.
4
Layer the fillings
- On each sauced base, layer one-quarter of the mozzarella (about 2 oz/56 g), then 8 pepperoni slices, then 4 basil leaves, then a final layer of mozzarella.
- Sprinkle with 1½ teaspoons Parmesan.
- Top with the remaining bread halves, cut side down.
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Ready when: Cheese covers the pepperoni and basil on all sides.
Tip: Putting cheese above and below the basil and pepperoni helps glue the sandwich together.
5
Oil the outsides
- Brush the tops of the sandwiches with a little of the remaining olive oil.
- Flip them carefully and brush the other sides, using about 1 tablespoon (15 ml) in total.
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Ready when: Both outer surfaces have a light, even sheen.
6
Press the panini
- Place 2 sandwiches on the hot press (or 2 in a large skillet) and close the lid, pressing gently at first.
- Cook 5–6 minutes.
- In a skillet, press with a heavy pan and flip after 3 minutes.
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Ready when: Deep golden brown with clear grill marks; cheese is bubbling at the edges.
Tip: If the bread browns before the cheese melts, lower the heat slightly and cook a minute longer.
7
Repeat and rest
- Transfer the first batch to a cutting board and press the remaining 2 sandwiches the same way (5–6 minutes).
- Let all panini rest 3 minutes before cutting so the cheese sets slightly.
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Ready when: Second batch matches the first: golden and crisp, cheese bubbling.
Tip: Wipe any burnt cheese off the plates between batches to prevent sticking.
8
Slice and serve
- Cut each panino in half diagonally with a serrated knife and serve hot, with extra warm pizza sauce for dipping if you like.
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Ready when: Cheese stretches when the halves are pulled apart.

Good to know

Tips

Use low-moisture mozzarella and a thick sauce; wet fillings are the main cause of soggy panini.
Press gently at first; squeezing hard flattens focaccia and forces the cheese out.
Blot the pepperoni with a paper towel if it is very greasy.
No press? Cook in a skillet and weigh the sandwiches down with a heavy pan, flipping halfway.

Make ahead

Assemble the sandwiches (without oiling the outsides) up to 4 hours ahead, wrap tightly and refrigerate. Brush with oil and press straight from the fridge, adding 1 minute to the cooking time.

Storage & reheating

Best eaten right away. Room temperature: up to 2 hours. Refrigerator: wrap tightly and keep up to 3 days. Freezer: wrap individually and freeze up to 2 months. Reheat in a 350°F (175°C) oven for 10–12 minutes (20 minutes from frozen), or in a skillet over medium-low heat, covered, until the cheese is melted and the bread is crisp.

Substitutions

plain or rosemary focaccia → ciabatta or sturdy sourdough. Slice ciabatta rolls horizontally, or use 8 slices of sourdough; cooking time stays the same.
low-moisture whole-milk mozzarella → provolone or a mozzarella-provolone blend. Provolone adds sharper flavor and melts well.
sliced pepperoni → turkey pepperoni or Italian salami. Turkey pepperoni gives less grease; salami is milder and slightly chewier.
pizza sauce → marinara sauce, thickened. Simmer a thin marinara for a few minutes to reduce, or use a thick tomato paste thinned with a spoon of water.