Assorted Sheet Pan Panini

Step 1

Preheat oven to 400°F. Pour half of the melted butter onto a large sheet pan, spreading it evenly across the surface.

Step 2

Arrange 12 slices of bread (8 of Martin’s Potato Bread, 4 of Martin’s Old-Fashioned Real Butter Bread) in an overlapping pattern on the sheet tray. Keep each flavor of bread in its own row to distinguish between the panini varieties. You should have 3 rows of four slices.

Step 3

Arrange the fillings:

– For Ham and Cheddar Panini: Combine Dijon mustard, honey and mayonnaise in a small bowl and whisk to blend. Spread 1 tablespoon Honey-Dijon mixture on each of the 4 Potato Bread slices; top evenly with sliced ham, cheddar cheese, and bacon.

– For Roast Beef and Asiago Panini: Combine the mayonnaise and rosemary together in a small bowl. Spread 1 tablespoon rosemary mayonnaise on each of the 4 Butter Bread slices; top evenly with roast beef and asiago cheese.

– For Turkey and Provolone Panini: Combine mayonnaise and pesto, stirring well. Spread 1 tablespoon pesto mayonnaise mixture on each of the 4 Potato Bread slices; top evenly with turkey, provolone cheese, and tomato.

Step 4

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

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

Step 6

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

Step 7

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