Recipe

Bright Panini Recipe: Tender and Moist

A crisp, golden panini with a tender, moist interior and a lemony herb spread that wakes up every bite. Weeknight-friendly, desk-lunch-proof, and very hard to stop eating.

By Matt Campbell

•

4.8

A golden grilled panini sliced in half on a wooden cutting board with melted mozzarella, chicken, tomatoes, and basil, with a small bowl of lemony herb mayo nearby

Jump to Recipe

This is the panini I make when I want something that tastes like sunshine but still feels like comfort food. You get crisp edges, a tender, moist center, and a bright lemon herb spread that makes the whole thing taste like you actually tried, even if this was a Tuesday situation.

The big idea here is simple: choose a bread that stays tender under pressure (focaccia is a safe bet, and softer ciabatta rolls work great too), build a barrier so the filling does not sog out the crumb, then hit it with a high-flavor, low-effort sauce. If you have a pan, a spatula, and the confidence to flip something without panicking, you are in business.

A panini press closing on a stuffed sandwich with visible steam rising

Why It Works

Tender and moist, not dry: Using focaccia (or softer ciabatta) plus a mayo-butter exterior keeps the interior tender while the outside gets that crackly golden crust.
Bright flavor without extra work: Lemon zest, a little Dijon, and herbs turn basic mayo into a spread that tastes restaurant-y in about 60 seconds.
No soggy sandwich sadness: A quick “moisture barrier” layer of cheese plus pat-dry tomatoes keeps the bread springy instead of wet.
Flexible fillings: This method works with turkey, chicken, veggies, or whatever you have that needs a crispy bread hug.

Pairs Well With

Storage Tips

Paninis are best hot and crisp, but leftovers can still be great if you reheat them the right way.

How to store

Fridge (best quality): Wrap the cooled panini in foil or parchment, then place in an airtight container. Refrigerate up to 3 days for best quality. (As always, cool promptly and use your best judgment with cooked chicken.)
Freeze (best quality): Wrap tightly in foil and freeze up to 1 month. Thaw overnight in the fridge for the best texture.

How to reheat (so it stays crisp)

Skillet method (best): Warm on medium-low, covered, 3 to 4 minutes per side. Uncover for the last minute to re-crisp the outside.
Oven or toaster oven: 375°F for 8 to 12 minutes (flip halfway). This brings back the crunch without drying it out.
Microwave (only if you must): 30 to 45 seconds, then finish in a hot pan for 1 minute per side to revive the exterior.

Tip: If you know you will have leftovers, keep extra spread on the side and add it after reheating. It stays brighter that way.

Common Questions

What makes this panini “bright”?

Lemon zest and juice, Dijon, herbs, and a little garlic in the spread. It tastes fresh and punchy even with melty cheese and toasted bread.

How do I keep a panini tender and moist instead of dry?

Three things: use a tender bread (focaccia is the most reliable, or a softer ciabatta roll with a thinner crust), do not overstuff, and cook over medium heat so the crust browns before the inside dries out. The mayo-butter exterior also helps lock in moisture.

Do I need a panini press?

Nope. A skillet plus a second heavy pan (or a foil-wrapped brick) works perfectly. You are just applying gentle pressure while it toasts.

Can I make it vegetarian?

Absolutely. Swap the chicken for roasted zucchini, sautéed mushrooms, or a handful of spinach (wilt it first so it is not watery).

What cheese melts best here?

Mozzarella is the classic, but provolone, fontina, or Havarti melt like a dream. If you want extra tang, do half mozzarella and half feta, but use feta sparingly and tuck it in the center so it is insulated (it can get a little dry if it is right on the hot surface).

Can I prep these ahead for meal prep?

Yes. Mix the spread up to 5 days ahead and keep fillings prepped. Assemble and press right before eating for the best texture.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Panini press or large skillet
Second skillet or a heavy pot to press the sandwich (if using a skillet)
Small bowl and spoon (for the spread)
Microplane or fine grater (for lemon zest)
Knife and cutting board
Spatula or tongs

I started making versions of this panini when I realized most “quick sandwiches” fall into two categories: bland and dry, or messy and soggy. This one is my peace treaty. The lemon herb spread is the little chaos gremlin that makes everything louder in the best way, and the pressing step scratches that deep need for crisp edges. It is the kind of lunch I make for a friend and then pretend I am not watching their first bite.

Bright Panini Recipe: Tender and Moist

(4.8 Reviews)

Prep Time 10 mins

Cook Time 8 mins

Total Time 18 mins

Servings 2 paninis

Ingredients

Lemon Herb Spread

1/3 cup mayonnaise
1 tsp Dijon mustard
1 tsp lemon zest (from 1 lemon, plus more to taste)
1 1/2 tsp fresh lemon juice, plus more to taste
1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
1 tbsp chopped fresh basil
1 tbsp chopped fresh parsley (or chives)
1/4 tsp kosher salt, plus more to taste
Black pepper, to taste

Panini

2 ciabatta rolls (choose softer rolls with a thinner crust) or 4 slices focaccia or sourdough
2 tbsp mayonnaise (for the outside of the bread)
1 tbsp butter, softened (optional but excellent for browning)
1 to 1 1/2 cups cooked chicken, shredded or sliced (rotisserie is perfect)
4 oz fresh mozzarella, sliced (or provolone)
1 medium tomato, thinly sliced and patted dry
1/2 cup baby arugula (optional, for a peppery bite)
Pinch of crushed red pepper flakes (optional)

Optional add-ins: thin sliced roasted red peppers, a few sliced olives, or a swipe of pesto if you want to go extra.

Instructions

Make the lemon herb spread. In a small bowl, stir together mayo, Dijon, lemon zest, lemon juice, garlic, basil, parsley, salt, and pepper. Taste it. If it does not make you sit up a little, add another tiny pinch of zest or a squeeze of lemon.
Prep the bread. Slice the rolls open. Spread a generous layer of the lemon herb spread on the inside of each piece of bread.
Build a moisture barrier. Layer mozzarella directly onto the bottom bread first. This helps protect the crumb from tomato juices and keeps things tender instead of soggy.
Add fillings. Pile on chicken, then tomato slices (pat them dry first). Add arugula if using. If you want the arugula to stay perky, tuck it between cheese and chicken, or add it right after cooking. Sprinkle pepper flakes if you like a little heat. Close the sandwich.
Coat the outside for crisp edges. Mix the 2 tbsp mayo with the softened butter (or use mayo alone). Spread a thin layer on the outside of the bread. This is your golden, crackly crust insurance.
Press and toast. Preheat a panini press or a skillet over medium heat. You want gentle pressure here, not a full sandwich smash (think steady, 2 to 5 lb of weight if you are improvising).
If using a panini press: Close the lid and cook 3 to 5 minutes total, until deeply golden and the cheese is fully melted. No flipping needed.
If using a skillet: Place the sandwich in the preheated skillet (no additional oil needed). Set a second heavy pan on top to press gently. Cook 3 to 4 minutes per side, until deeply golden and the cheese is fully melted.
Rest, slice, and serve. Let the panini sit for 1 minute (this helps the cheese settle so it does not all escape). Slice and eat while it is loud and crispy.

A sliced panini showing melted cheese and tomato layers with crisp browned bread

Quick rescue tip: If the bread is browning too fast before the cheese melts, turn the heat down and cover the pan for 1 to 2 minutes to trap heat and finish the melt.

Nutrition information is estimated.

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