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Sicilian Panini

Sicilian Panini
Italian cafés are famous for their panini sandwiches filled with delectable combinations of meats, cheeses and vegetables, and grilled to golden-brown perfection. They are easy to make at home using an electric panini press. Here, we layer slices of Italian-style focaccia with black olives, fresh mozzarella cheese, salami, tomatoes and basil. The grilled sandwiches emerge with a satisfyingly crunchy exterior and a warm interior oozing with melted cheese.


  • 1 lb. focaccia, cut crosswise into 4 pieces and split horizontally
  • Olive oil as needed
  • 1/2 cup roughly chopped pitted black olives
  • 8 oz. fresh mozzarella cheese, cut into 8 slices
  • 32 slices salami
  • 3 tomatoes, sliced 1/4 inch thick
  • Fresh basil leaves as needed


Preheat an electric panini press to 375°F according to the manufacturer's instructions.

Spray or brush both sides of the focaccia pieces with olive oil. Lay the bottom halves of the focaccia, cut sides up, on a work surface and sprinkle with the olives, dividing evenly. Top each with 2 cheese slices, 8 salami slices, 3 tomato slices and a layer of basil leaves. Cover the sandwiches with the top halves of the focaccia, cut sides down.

Place 2 of the sandwiches on the preheated panini press and cook according to the manufacturer's instructions until the cheese is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately. Serves 4.
Williams-Sonoma Kitchen.