Pizza panini recipe

This recipe uses ciabatta and classic pizza toppings for a delicious, Italian-inspired hot sandwich. A panini press compresses the bread as it cooks for a beautifully crusty finish but great results can also be achieved using a heavy griddle or frying pan. 

Timings 

Prep time: 5 minutes 

Cooking time: 5-10 minutes 

Serves

1

Ingredients

• 1 olive ciabatta roll
• 1 tbsp ’nduja
• 75g mozzarella, sliced and patted dry or grated
• 4-5 fresh basil leaves
• 4 cherry tomatoes, halved
• A large pinch of crushed chilli flakes, optional
• Olive oil, for drizzling

Method

1. Split the roll in half and spread the ’nduja on one side. Lay the mozzarella on top, followed by the basil and tomatoes. Season and sprinkle over the chilli flakes, if using. 
2. Close the roll and drizzle the outside with olive oil.
3. Cook in a panini press for 4-5 minutes or toast in a preheated frying or griddle pan for 3-4 minutes on each side, pressing down firmly with a spatula during cooking. 
4. Check that the cheese has melted before serving and take care when eating as the tomatoes can become very hot.