Thick As a Brick Panini
Sink your teeth into the hearty indulgence of the 'Thick As a Brick Panini,' a mouthwatering sandwich recipe that delivers layers of bold flavors and satisfying textures. Built on a foundation of crusty ciabatta bread, this panini is overflowing with deli-sliced smoked turkey, honey ham, melted provolone, and sharp cheddar cheese. It’s elevated further with the tangy sweetness of roasted red peppers, the freshness of baby spinach, and a creamy pesto-mayo spread that ties it all together. Brushed with olive oil for a perfectly crisp exterior, each bite offers a satisfying crunch followed by a gooey, savory center. Whether prepared in a panini press or pressed in a skillet with a trusty brick, this recipe is a quick and easy way to elevate your sandwich game. Serve warm with chips, a fresh salad, or a comforting bowl of soup for a well-rounded meal that's guaranteed to impress. Perfect for lunch or a quick dinner, this panini is as bold as its name suggests!
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Recipe Information
Ingredients
- 1 loaf ciabatta bread
- 6 ounces deli-sliced smoked turkey
- 6 ounces deli-sliced honey ham
- 4 slices provolone cheese
- 4 slices sharp cheddar cheese
- 1 cup roasted red peppers
- 1 cup baby spinach
- 2 tablespoons pesto sauce
- 2 tablespoons mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Instructions
Prep the bread: Slice the ciabatta loaf horizontally to create a top and bottom layer. Cut into 4 equal sandwich-sized portions and set aside.
Mix the spreads: In a small bowl, combine the pesto sauce and mayonnaise until evenly mixed. Spread the mixture generously on the inside of both the top and bottom halves of each sandwich.
Layer the fillings: On the bottom half of each sandwich, layer 3 ounces of smoked turkey, 3 ounces of honey ham, 1 slice of provolone cheese, 1 slice of sharp cheddar cheese, a few roasted red peppers, and a handful of baby spinach. Place the top half of the bread over the fillings to close the sandwich.
Preheat and prepare the panini press or skillet: If using a panini press, preheat it according to the manufacturer’s instructions. If using a skillet, preheat it over medium heat and place a smaller pan or heavy object (such as a clean brick wrapped in foil) to press down the sandwich during cooking.
Brush the bread: Lightly brush the top and bottom of each sandwich with olive oil for extra crispness.
Cook the panini: Place one or two sandwiches (depending on the size of your panini press or skillet) in the press or skillet. Lower the lid of the panini press or press down with the weighted object if using a skillet. Cook for 4–5 minutes, or until the bread is golden brown and crisp, and the cheese has melted. Repeat with remaining sandwiches.
Serve: Slice each panini in half and serve warm. Enjoy your 'Thick as a Brick Panini' with a side of chips, salad, or soup for a complete meal.
Nutrition Facts
Calories |
789 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 2143 mg | 93% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 461 mg | 35% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 519 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
