Brick Paninis

Ellen Whiteman

Brick Paninis are a delicious gluten-free Italian sandwich made with rustic white bread, melted butter, heirloom tomatoes, fresh mozzarella, basil leaves, pesto, deli roast turkey, roasted red peppers, and Fontina or provolone cheese. They are grilled to perfection and drizzled with olive oil for added flavor. This recipe is perfect for a quick and satisfying meal.

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🌾 Gluten Free

10 mins

16 mins

Nutritional Value



Total: 12Serves: 4
1 Garlic Cloves
4 slices Rustic white bread, such as sourdough
4 tablespoons (½ stick) butter, melted
2 large heirloom tomatoes or 4 Roma (plum) tomatoes, thinly sliced

Choose either 2 large heirloom tomatoes or 4 Roma (plum) tomatoes

16 ounces fresh mozzarella, cut into ¼-inch-thick slices
Kosher salt and freshly ground black pepper

to taste

Leaves from 1 bunch fresh basil
Olive oil, for drizzling
2 tablespoons Pesto

Choose either homemade pesto or store-bought

1 pound Sliced deli roast turkey
1 One 12-ounce jar roasted red peppers, drained and cut into ½-inch slices
8 8 slices Fontina or provolone cheese


Step 1 : 

Rub the raw garlic clove over both sides of the bread and lightly brush the bread with the melted butter.

Step 2 : 

To make the margherita version: Layer 4 slices of the bread with the tomatoes, then the mozzarella. Season with salt and pepper to taste and top with the basil leaves. Lightly drizzle with olive oil and top with the remaining 4 slices of bread.

Step 3 : 

To make the turkey and roasted pepper version: Spread ½ tablespoon of the pesto on each of 4 slices of bread. Layer on the turkey, roasted peppers, and cheese and top with the remaining 4 slices of bread.

Step 4 : 

Heat a large skillet or panini press over medium-low heat.

Step 5 : 

Wrap a brick tightly in foil. Place a single sandwich in the skillet and weight down the sandwich with the brick while it cooks through, 3 to 4 minutes per side, returning the brick to the sandwich after you flip it.

Step 6 : 

Slice and serve the sandwiches.

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