Ramadan Iftar Date and Walnut Panini

Name: Ramadan Iftar Date and Walnut Panini
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 loaves (about 8 oz each) (225 g) ciabatta loaves, cut in half lengthwise; 1½ cups (packed) (225 g) pitted Medjool dates, pitted and halved; 1 cup (120 g) walnut pieces, lightly toasted; 8 oz (225 g) brie cheese, sliced or crumbled; 3 tablespoons (45 ml) raw or mild honey; 2 tablespoons (28 g) unsalted butter, softened, softened to room temperature; to taste sea salt (optional)

From the MyKitchenBank Kitchen

A warm, pressed sandwich that honors Ramadan traditions by pairing sweet dates and crunchy walnuts with creamy brie and a drizzle of honey—all grilled between crispy ciabatta. Perfect for breaking the fast with a balance of fruit, nuts, and cheese.

Prep: 15 min
Cook: 12 min
Total: 27 min
Makes: 4 panini sandwiches

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Steps

Before you start

Preheat your panini press or grill to medium-high heat (around 400°F / 200°C).
Pit and halve the dates if using whole dates.
Toast the walnuts lightly in a dry pan for 2–3 minutes to enhance their flavor, then let cool slightly.
Slice the ciabatta loaves in half lengthwise to create top and bottom pieces.

1
Prepare the filling base
- In a small bowl, lightly mash about ½ cup (75 g) of the halved dates with a fork to create a soft spread that acts as a binder.
- This gives the filling structure and distributes the date flavor evenly throughout the sandwich.
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Ready when: Dates are partially broken down but still retain some texture
Tip: Don't over-mash; you want some date pieces visible in the finished sandwich.
2
Assemble the panini
- Lightly butter the cut sides of each ciabatta half (the sides that will be on the outside of the panini).
- Layer on the bottom halves: 2–3 tablespoons of the mashed date mixture, 1–2 slices or a handful of crumbled brie, a generous pinch of toasted walnuts (about ¼ cup / 30 g per sandwich), and 3–4 of the reserved halved dates scattered on top.
- Drizzle with ¾ teaspoon honey.
- Top with the remaining ciabatta halves, buttered side up.
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Ready when: All four sandwiches are assembled and feel sturdy when gently pressed
Tip: Don't overstuff; too much filling will squeeze out when pressed. A spoonful of mashed date and a small handful of brie per sandwich is ideal.
3
Grill the panini
- Place assembled panini on the preheated panini press or grill pan.
- If using a press, close firmly but not aggressively; if using a grill pan, press down gently with a spatula.
- Grill for 3–4 minutes until the bottom is golden-brown and crispy with light char marks.
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Ready when: Bottom surface shows golden-brown color with light grill marks; cheese begins to soften noticeably
Tip: Resist the urge to open the press or flip too early; a proper sear takes 3–4 minutes undisturbed.
4
Finish and serve
- Carefully flip or rotate the panini and grill the other side for 2–3 minutes until equally golden and the cheese is fully melted throughout (you can press gently to confirm the cheese feels soft inside).
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Ready when: Both sides are evenly golden-brown with crispy bread; cheese is melted and warm throughout
Tip: Reduce heat slightly if the bread is browning too quickly before the cheese melts.
5
Rest and serve
- Transfer the panini to a cutting board and let rest for 1 minute.
- Serve whole or cut diagonally in half.
- A light pinch of sea salt on top complements the sweetness beautifully.
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Ready when: Panini is warm to the touch but no longer piping hot
Tip: Serve immediately after resting for the best texture contrast between the crispy bread exterior and warm, soft filling.

Good to know

Tips

Toasting the walnuts for 2–3 minutes in a dry pan before assembly deepens their flavor and prevents them from tasting raw or waxy inside the warm sandwich.
If your panini press has adjustable temperature, start at medium and increase to medium-high only if needed; this prevents the bread from burning before the cheese melts.
The mashed date layer acts as a structural glue and flavor bridge—don't skip it, as it keeps all the components from sliding apart and adds natural sweetness without extra sugar.
For a spiced variation, dust the interior with a pinch of ground cinnamon or cardamom before closing the panini; these warm spices pair beautifully with dates and walnuts in Middle Eastern tradition.

Make ahead

You can assemble the panini up to 2 hours ahead, wrap them in parchment, and refrigerate. Grill directly from cold; add 1–2 minutes to the cooking time.

Storage & reheating

Serve immediately for best texture. Leftovers (if any) can be wrapped in foil and stored at room temperature for up to 4 hours, or refrigerated for up to 1 day. Reheat gently in a 300°F (150°C) oven for 5–7 minutes until warmed through. Do not freeze, as the bread will become tough and the cheese texture will suffer.

Substitutions

brie cheese → ricotta, mascarpone, or goat cheese. Brie offers richness and a clean taste that balances sweetness; these alternatives provide similar creaminess and mild flavor that won't overpower the dates.
walnut pieces → almonds, pistachios, or pine nuts. Any roasted nut works; walnuts have an earthy flavor that complements dates. Use the same weight.
ciabatta loaves → focaccia, sourdough, or thick-cut white bread. Choose bread with structure and a thin crumb so it crisps well under the panini press without becoming dense.
raw or mild honey → date syrup or agave nectar. Date syrup is traditional for Ramadan and adds authentic sweetness; use the same amount.