Paninis are a delicious and convenient sandwich that can be enjoyed for lunch or dinner. When making paninis at home, choosing the right bread is key to creating the perfect sandwich. The bread provides the foundation and structure for the panini fillings, so it needs to be sturdy enough to hold up during grilling without becoming too crunchy or dry. Additionally, the right bread can complement and enhance the flavors of the ingredients inside the panini. So what are the best options when it comes to bread for paninis? Here is an overview of the top choices.
Ciabatta
Ciabatta is an excellent Italian bread for paninis. It has a light and airy crumb with big holes, but a chewy crust that provides structure. Ciabatta crisps up nicely when grilled in a panini press, adding crunch and texture contrast to the soft melted cheeses and other fillings inside. But because of its porous holes, it also absorbs flavors well. Ciabatta comes in long loaves, so it’s easy to cut slices to the perfect size and shape for paninis. Sourdough and whole wheat versions are also available for added depth of flavor.
Pros
- Chewy, crispy crust
- Light, airy crumb
- Absorbs flavors well
- Easy to slice
- Available in whole wheat or sourdough
Cons
- Can become brittle if over-toasted
- Larger holes may cause leakage
Focaccia
Focaccia is a thick, oven-baked Italian flatbread that makes excellent panini bread. It has a soft interior crumb but a sturdy crust, especially on the bottom. When layered with panini fillings and grilled, the focaccia crisps up nicely to provide crunch and texture. The olive oil and herbs used to season focaccia add lovely aromatic flavor to paninis. Due to its thickness, focaccia also does a great job of absorbing juicy ingredients and holding a panini together. Try rosemary focaccia for a savory accent.
Pros
- Thick and sturdy crust
- Soft, absorptive crumb
- Olive oil and herbs infuse flavor
- Crisps up well when grilled
- Holds ingredients together
Cons
- Can be dense
- Need to slice off edges
Sourdough
With its characteristic tangy flavor and chewy texture, sourdough is a delicious choice for paninis. A good sourdough will have a crisp crust and soft but sturdy and springy crumb – perfect for holding panini ingredients without becoming soggy. As it grills, the crust toasts up nicely while the interior stays tender. The sour flavor adds extra intrigue when combined with meats, cheeses, and veggies. Opt for a lighter, younger sourdough; very dense loaves don’t work as well.
Pros
- Tangy, complex flavor
- Chewy, tender crumb
- Crisp crust
- Holds up well during grilling
Cons
- Can be dense if old
- Not all types are suitable
Baguette
With its ultra-crisp crust and fluffy interior crumb, baguette makes for deliciously crunchy paninis. When sliced lengthwise and layered into a panini press, the crust crisps up magnificently while the interior softens just slightly. This provides excellent textural contrast. Baguette also does a great job of absorbing juices while browning. Mini baguettes work especially well. Just be sure not to overfill the panini, as baguette can become brittle when stuffed too thickly.
Pros
- Ultra-crisp crust
- Fluffy, soft interior
- Absorbs juices
- Browns beautifully
- Ideal size with mini baguettes
Cons
- Can become brittle if overloaded
- Standard loaf may be too wide
Naan
Fluffy, soft naan is an unexpected but excellent choice for paninis. It grills up with a deliciously blistered, charred crust while the interior remains pillowy and tender. The small size is perfect for individual paninis. Naan also absorbs juices well. Greek yogurt or garlic naan can add subtle complementary flavors. Just avoid overfilling naan or the crust can tear. For best results, keep panini fillings thin.
Pros
- Soft, fluffy interior
- Blistered, crispy crust
- Small size ideal for paninis
- Absorbs juices well
- Yogurt or garlic naan infuse flavor
Cons
- Can tear if overstuffed
- Need multiple pieces per panini
Rye Bread
With its firm texture, tangy flavor and sturdy crust, rye bread makes a fantastic foundation for paninis. The interior has enough heft to hold fillings together while providing moisture absorption. When grilled, the crust becomes wonderfully crisp without drying out. The complex, malty notes of rye pair especially well with cured meats, bold cheeses and mustard. Try caraway rye for a touch of aromatic accent. Just slice thinly, or the crust may become too hard.
Pros
- Firm, sturdy crumb
- Tangy rye flavor
- Crisp grilled crust
- Great with cured meats
- Caraway for added flavor
Cons
- Can be dense
- Crust dries out if too thick
Pumpernickel
For a darker, richer panini experience, go for pumpernickel bread. Its dense, coarse-textured crumb holds together well when stacked with ingredients and grilled. That sturdy structure also absorbs sauces and prevents leakage. The crust crisps up delightfully to provide crunch. Meanwhile, the deep roasted flavor of pumpernickel is excellent with hearty meats like pastrami or corned beef. Just take care not to overtoast, or it can become dry.
Pros
- Dense, sturdy crumb
- Absorbs juices well
- Crisp, grilled crust
- Deep, roasted flavor
- Great with pastrami
Cons
- Can be dry if over-toasted
- Very dense texture
Foccacia vs Ciabatta vs Sourdough
When it comes to Italian breads for paninis, three top options are focaccia, ciabatta, and sourdough. Here is a comparison:
| Bread | Texture | Flavor | Grilling | Structure |
|---|---|---|---|---|
| Focaccia | Soft, thick crumb with sturdy crust | Olive oil, herbs | Crisps up nicely | Holds ingredients together well |
| Ciabatta | Chewy, holey crumb with crispy crust | Light, neutral | Crisps up with chew | Holds shape but can leak |
| Sourdough | Tender, springy crumb with crisp crust | Tangy, sour | Browns well with tender crumb | Sturdy enough to hold fillings |
In summary:
- Focaccia is best if you want an oil-flavored bread that holds ingredients together.
- Ciabatta provides a great crispy-chewy contrast but may leak some.
- Sourdough gives that tangy flavor while browning beautifully during grilling.
Rye vs Pumpernickel
For hearty, dark paninis, both rye and pumpernickel make excellent choices. Here’s how these two artisan breads compare:
| Bread | Texture | Flavor | Best Paired With |
|---|---|---|---|
| Rye | Firm, dense crumb with sturdy crust | Tangy, malty | Pastrami, corned beef, Swiss, mustard |
| Pumpernickel | Very dense, coarse crumb with crisp crust | Deep, roasted | Corned beef, braised meats, strong cheeses |
In summary:
- Rye has a tangy flavor that pairs well with cured meats and bold mustard.
- Pumpernickel is ultra-dense with a deep roasted taste perfect for hearty meats.
Naan vs Pita
For a change of pace, try using naan or pita for paninis. Here’s how they compare:
| Bread | Texture | Flavor | Grilling |
|---|---|---|---|
| Naan | Soft, fluffy interior with blistered crust | Mild, yeasty | Chars nicely |
| Pita | Soft pocket interior with crisp-able crust | Neutral | Puffs up to make pockets |
In summary:
- Naan provides great charring and a tender chew.
- Pita can puff up to hold fillings in its pocket.
Slicing Tips
Proper slicing technique can make a big difference when it comes to panini breads. Here are some tips:
- Use a serrated knife or bread knife for cleaner slices through crusty loaves.
- Slice bread at a slight diagonal or angle for larger surface area.
- Aim for 1/2 to 3/4 inch thickness to achieve ideal crisping and prevent drying.
- Slice foccacia and ciabatta just slightly thicker since they tend to compress more.
- Cut loaves like baguettes lengthwise into long slices so the crust runs the length of the panini.
- For rolls, cut fully in half horizontally rather than just a slice off the side.
Grilling Tips
Grilling technique can also contribute to panini perfection. Follow these tips:
- Use a hot panini press for best results. Brush with olive oil if needed.
- Place panini fillings inside bread rather than stacked on the outside to prevent leakage.
- Spread a thin layer of pesto, mustard or cheese spread on the interior bread surfaces for extra moisture and flavor.
- Grill for 2-4 minutes until the cheese melts and the bread exterior becomes crisp.
- Press down periodically with a spatula to aid browning and crisping.
- Wipe down the press between sandwiches to prevent flavor transfer.
Filling Combinations
When it comes to panini fillings, creativity is key! Try out these delicious combinations:
| Bread | Fillings |
|---|---|
| Focaccia | Mozzarella, tomato, basil, balsamic glaze |
| Ciabatta | Turkey, Havarti, arugula, cranberry sauce |
| Sourdough | Ham, Gruyere, caramelized onions, mustard |
| Baguette | Roast beef, blue cheese, horseradish, caramelized onions |
| Naan | Grilled chicken, feta, spinach, hummus |
| Rye | Pastrami, Swiss, sauerkraut, Russian dressing |
| Pumpernickel | Corned beef, Gouda, coleslaw, Thousand Island dressing |
Conclusion
With so many excellent bread options for paninis, there are endless delicious sandwich combinations to enjoy. Focaccia, ciabatta, sourdough, baguette, naan, rye and pumpernickel all make fantastic panini foundations. Look for breads with a sturdy yet tender interior crumb and crust that crisps up nicely during grilling. Slice bread 1/2 to 3/4 inches thick and fill with cheese, meats, veggies and sauces that complement the bread flavor. Grill for 2-4 minutes until the cheese melts and the crust becomes crispy and browned. With flavorful fillings between perfectly crisped slices of your favorite bread, you can’t go wrong with mouthwatering homemade paninis.