Perfectly cooked panini without a panini press, crunchy and toasted on the outside, warm, gooey, and cheesy on the inside!

It’s time for a new monthly series on the blog! Last month, we conquered Meatless Monday Meals, this month, we are tackling one of my favorite dinners, hot sandwiches. I have four really good ones coming at you this month, but we are going to kick April off with the one I make most often, delicious, fantastic homemade panini without a panini press.

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I didn’t make panini at home for the longest time because I didn’t have a panini press, and then I learned this trick, and oh, the panini I have made since then. You don’t need an expensive press to make a good panino. All you need is a skillet and a heavy piece of cookware like, for example, an ancient piece of your grandmother’s CorningWare.

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Perfectly cooked panini, crunchy and toasted on the outside, warm, gooey, and cheesy on the inside, all without using a panini press! Recipe includes nutritional information. From coral-beachresortsharjah.com

Making panini without a panini press is quick, easy, and honestly, less trouble to clean up afterwards. The resulting sandwiches are not as attractive as panini made with a press, but they taste just as good and are fantastic options for easy dinners. I make this quick weeknight version at least twice a month.

These panini involve tangy garlic aioli spread over French bread, paired with turkey, tomatoes, and your favorite melty cheese. They take 15 minutes from start to finish and are so, so good.

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Add a quick and easy side (coming Wednesday), and it’s a perfect dinner for a busy weeknight that you can feel good about!

Nutritional Information

Make-ahead Instructions: Aioli can be made up to 2 days in advance. Recipe For Two Instructions: Half of 1/4 cup of mayonnaise is 2 tablespoons. No cooking changes are needed.

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