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Sheet Pan Meals: Assorted Panini Sandwiches

November 5, 2018
3 min. read

Looking for a fun and time-saving recipe to serve a crowd? Try this great cooking hack using a large sheet pan to make twelve panini sandwiches at a time.

How to Make Sheet Pan Panini for a Crowd

Layer the sandwiches together on a sheet pan in an overlapping pattern, then use a second sheet pan weighed down with a heavy cast iron skillet which acts as a makeshift panini press. This method allows you to bake twelve individual sandwiches at once in under an hour. Let your guests choose from different flavor combinations such as ham and cheddar, roast beef and asiago, or turkey and provolone by making a variety of each. Serve them as whole sandwiches or as bite sized squares, which make the perfect party appetizer!

Try this bulk-preparation method for yourself using our step-by-step guide.


Step 1: Preheat oven and prepare baking sheet.

Preheat oven to 400°F. Cover a large sheet pan with melted butter, spreading evenly across the surface.

Step 2: Layer bread slices on a large sheet pan.

Arrange 12 slices of bread in an overlapping pattern on the baking sheet. Keep each flavor of bread in a separate row to distinguish between the varieties. You should have 3 rows of four slices. Top Row: 4 slices Potato Bread; Middle Row: 4 slices Butter Bread; Bottom Row: 4 slices Whole Wheat Potato Bread.

Step 3: Build your panini varieties.

First, add the cheese. Top Row: cheddar; Middle Row: asiago; Bottom Row: provolone.

Next, add the deli meat. Top Row: ham; Middle Row: roast beef; Bottom Row: turkey.

To the top row, add 8 strips of crispy peppered bacon. To the bottom row, add 4 thick slices of tomato.

To the top row, drizzle some honey-Dijon mayonnaise spread (2 Tbsp. Dijon mustard, 1 Tbsp. honey, 1 Tbsp. mayo) on top of the bacon.

Top with another slice of cheese. Top Row: cheddar; Middle Row: asiago; Bottom Row: provolone.

Onto the 4 remaining slices of Butter Bread, divide the following mixture: 4 Tbsp. mayo combined with 4 tsp. chopped fresh rosemary.

Onto the 4 remaining slices of Whole Wheat Potato Bread, divide the following mixture: 2 Tbsp. mayo combined with 2 Tbsp. basil pesto.

Step 4: Top with remaining bread slices.

Arrange the remaining 12 slices of bread in the same overlapping pattern as before, on top of the fillings.

Brush bread with remaining melted butter.

Step 5: Top sandwiches with a second sheet pan and additional weight. Bake for 20 minutes.

Place a second sheet pan of the same size on top of the sandwiches and press down. Top with something heavy, such as an oven-safe skillet or cast iron pan, to keep pressure on the sandwiches. Bake in this way for 20 minutes or until the fillings have warmed through.

Step 6: Remove weight and bake until golden brown.

Remove the weighted pan and top sheet pan and bake another 20 minutes or until panini are golden brown and cheese is melted.

Step 7: Cut into squares and serve.

Remove from oven and carefully flip the sheet pan over onto a large cutting board. Cut panini into squares.


Get the full recipe at:


Ham and Cheddar Panini:

Oven-baked panini with deli-style ham, cheddar cheese, bacon, and honey-Dijon mayonnaise on Martin’s Potato Bread.


Roast Beef and Asiago Panini:

Oven-baked panini with deli-style roast beef, asiago cheese, and rosemary-infused mayo on Martin’s Old-Fashioned Real Butter Bread.


Turkey and Provolone Panini:

Oven-baked panini with deli-style turkey, provolone cheese, tomatoes, and basil pesto-mayo on Martin’s Whole Wheat Potato Bread.

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