Panini Bar


Setting up a panini bar makes assembling sandwiches almost as much fun as eating them. A selection of Italian cold cuts and cheeses, anchovies, freshly made pesto and tapenade, and two kinds of bread ensure that there is a combination to please everyone.


  • 2 loaves ciabatta, halved horizontally

  • 1 loaf whole-grain bread, sliced ½ inch thick

  • Martha's Pesto

  • Olive Tapenade

  • ½ pound each thinly sliced soppressata, prosciutto, bresaola, and coppa

  • ½ pound each thinly sliced smoked mozzarella, fresh mozzarella, provolone, fontina, and ricotta cheeses

  • 2 tomatoes, thinly sliced

  • 1 head radicchio, leaves separated

  • 1 bunch fresh basil

  • 1 jar (3 ounces) best-quality anchovies

  • 1 bunch fresh oregano

  • Lemon wedges, for squeezing

  • Extra-virgin olive oil, for brushing


  1. Preheat oven to 200 degrees. Set out ingredients for guests to build panini. Heat a panini press. Brush each sandwich with oil, and place in press. Grill according to manufacturer's instructions. Alternatively, heat a skillet over medium-low heat. Place a sandwich in skillet, and top with a smaller heavy skillet. Cook, flipping once, until bread is golden brown and cheese melts, 3 to 4 minutes per side. Transfer to oven to keep warm. Repeat.

Cook's Notes

To serve the panini all at once, keep them warm in a low-temperature oven after cooking them one by one.

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