Best Bread For Panini

Paninis are the ultimate comfort food and a classic lunch. The bread you choose can make or break your sandwich experience. From classic ciabatta to brioche, challah, and tangy sourdough, the options are endless, but each works best with a particular style of filling. That’s why we’ve put together a list of the best breads for panini that will elevate your eating experience by presenting the best options for indulgent ingredients to include with them.

Key Takeaways

The most reliable, traditional choice for an authentic panini with the taste and texture that made it famous is a rustic Italian bread like ciabatta or focaccia. As flavorful bread that suits all toppings, you really can’t go wrong.

Types Of Bread For Panini

There are many types of bread that can be used for panini, but some work better than others, and each holds a unique flavor and definite advantages of its own. Here are a few of the most popular types of bread for panini and what you can expect.
Just about any type of bread can be used to make paninis. Experimentation is the key to discovering combinations that suit your palate. Leading alternatives to Italian bread include sourdough, baguettes, flatbread, naan, and pita pockets.
Vegans should always confirm whether or not their choice of Italian bread, or otherwise, was made with the inclusion of milk. Many bakeries do so to improve the texture and taste without informing customers that their bread now includes dairy.

Ciabatta Bread

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Melting Cheeses

Crispy Exterior: 5/5
Soft Bite: 4.5/5
Crumb/Density: 4/5

Not only does ciabatta produce the most decadent paninis with the perfect bite, soft interior, and crunchy outsides, but it’s also one of the easiest types of bread to find. Although all toppings will work well on ciabatta bread, it’s particularly good at soaking up the flavor from hot, juicy panini mixes. As a blend of wheat flour and durum wheat, ciabatta is particularly high in complex carbohydrates and protein, while the fermentation fortifies it with natural probiotics. It should be your top pick unless you’re looking for something softer.

Focaccia Bread

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Melting Cheeses, Saucy Toppings

Crispy Exterior: 4/5
Soft Bite: 5/5
Crumb/Density: 4/5

There are many that prefer focaccia over ciabatta for all types of panini. After all, it does result in a softer sandwich overall. Focaccia is great for a panini that layers crispy or crunchy ingredients and gooey cheese instead of rich sauces set to soak in. The olive oil used to make focaccia instills it with a healthy concentration of monounsaturated fats, which are beneficial to heart health, while the starter culture improves gut health and digestion, just like ciabatta. Focaccia will either be your top choice or second best, depending on your preferences and the type of panini you’re making. It’s the best for those who like their paninis soft.

Fugassa

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Melting Cheeses, Saucy Toppings

Crispy Exterior: 4.5/5
Soft Bite: 4/5
Crumb/Density: 3.5/5

You’re only going to be able to track down Fugassa at an artisanal Italian bakery, but for anyone who likes focaccia, it’s a must-try. Fugassa is the Venetian equivalent to focaccia and comes with an even airier crust. It’s got a large soft crumb akin to pizza with a thin crispy crust which makes fugassa ideal for all types of toppings, from saucy to stacked layers. Low-calorie fugassa is a great low-gluten source of complex carbohydrates that keeps you feeling fuller for longer, while the healthy dose of manganese benefits bone health and supports connective tissue.

Sourdough Bread

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Heavy Fillings, Saucy Toppings, Wet Toppings

Crispy Exterior: 4.5/5
Soft Bite: 3.5/5
Crumb/Density: 4/5

Sourdough bread is a popular choice among those looking for a tangy and chewy option for their panini. Unlike ciabatta or focaccia, it adds a bold, earthy flavor that compliments rich, umami, and sweet ingredients like bacon, mushrooms, and caramelized onions. It’s the ideal choice for heavier fillings and very wet or saucy panini mixes, as it doesn’t become soggy. Out of all the best breads for panini, sourdough is the highest in probiotic cultures and therefore holds the biggest potential benefits to digestive health. It’s also extremely filling and delivers a healthy concentration of iron.

Pane Tuscano

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Light Fillings, Layered Toppings

Crispy Exterior: 4/5
Soft Bite: 4.5/5
Crumb/Density: 3.5/5

Pane Tuscano, also known as Tuscany bread, is a traditional Italian bread that is characterized by its dense texture and distinctive flavor. It is made with a blend of wheat flour, water, salt, and yeast and is typically shaped into a long, rectangular loaf. It is often used in paninis as it holds up well to fillings and has a great flavor that compliments a variety of ingredients. Pane Tuscano is a great option for panini lovers looking for a hearty, rustic bread that can stand up to bold flavors and textures. Tuscany bread has a low glycemic index which means that it’s suitable for diabetics. The protein is relatively low, but it holds good levels of oleic acid, linoleic acid, and other antioxidant compounds from the olive oil used to make it, just like many other types of Italian bread reviewed.

Pane Pugliese

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Light Fillings, Layered Toppings

Crispy Exterior: 3.5/5
Soft Bite: 4/5
Crumb/Density: 4.5/5

Pane Pugliese originates from the Puglia region of Italy. It is known for its large, round shape and thick crust. The inside is light, airy and flavorful with a noticeable degree of chewiness. It is made with a combination of wheat flour and durum wheat semolina, and is typically fermented for longer than traditional breads, resulting in a more complex flavor profile. What makes pane pugliese perfect for panini is its sturdy crust that can withstand a variety of fillings and its airy interior that absorbs the flavors of the fillings without becoming soggy. This bread is best enjoyed well-toasted, which gives it a crispy crust and a light and chewy inside. It’s another top low-GI choice that’ll keep you satiated for hours.

Baguette

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Light Fillings, Layered Toppings

Crispy Exterior: 3.5/5
Soft Bite: 3.5/5
Crumb/Density: 4/5

Classic French baguette is the ultimate option for those who like their paninis extra crispy. They toast quickly and don’t really hold sauce well due to the light and airy texture. The super-soft, aerated inside and crunchy outside is, however, perfect for layering meats and cheese. Keep in mind, while seemingly light and fluffy, baguettes are more substantial than they seem. Baguettes have 14% more calories than white bread, so be sure to work carefully and sparingly with your toppings.

Pita Pockets

Pressing Time	1 – 2 Minutes
Serving Suggestion	All Purpose Versatility, Many Light Toppings, Saucy Fillings

Crispy Exterior: 3/5
Soft Bite: 4/5
Crumb/Density: 3.5/5

The bendability, strength, and pocket of pita bread make it a great choice for paninis that are loaded with lots of different light toppings. Its softness also makes it popular for paninis intended to be eaten on the go. Cooks will also find that it’s one of the best options for absorbing meat drippings and sauce, and it holds far more ingredients at a time than most types of bread. Keep in mind that flat, neutral taste. Strong flavors work exceptionally well thanks to the low-sodium content of pita. You’ll also find that pita pockets top regular bread on selenium, copper, B vitamins, and protein. Overall, it’s one of the better choices.

Flatbread

Pressing Time	1 – 2 Minutes
Serving Suggestion	Dry Fillings Or Thick Sauce Only, Lightweight Fillings

Crispy Exterior: 4/5
Soft Bite: 3/5
Crumb/Density: 3.5/5

The best thing about flatbreads is that you can customize the flour type and blend based on your diet. Most flatbreads are homemade, which means that you’ve got complete control over the nutrition too. Whether made from regular all-purpose flour, cornflour, rice flour, or chickpea flour, the options are vast. Keep flatbread in mind if you’re gluten-free. Just keep in mind thin crispy flatbreads are only really good at holding panini filling with layered ingredients without excessive moisture or perhaps really thick, chunky sauce that’s unlikely to fall or seep off the crispy bread itself.

Brioche

Pressing Time	2 – 3 Minutes
Serving Suggestion	Sweet Paninis, Light But Rich Savory Fillings, Aromatic Fillings

Crispy Exterior: 3/5
Soft Bite: 3/5
Crumb/Density: 3.5/5

Opt for brioche when you’re making either a sweet panini or are utilizing a dry mix. It’s the perfect choice for paninis with thick cheese that doesn’t melt well and lean types of meat. The ultra-light texture is perfect for loading with sweet and savory fillings just don’t overdo the sauciness. Pick brioche when you want the ultra-soft texture of freshly baked bread but be sure to contrast the sweetness with sharp, sour, or even aromatically salty tastes. Heed the sugar content if you’re on a controlled diet.

Bagels

Pressing Time	2 – 3 Minutes
Serving Suggestion	Sweet Paninis, Rich Savory Toppings, Heavy Toppings

Crispy Exterior: 3/5
Soft Bite: 3/5
Crumb/Density: 3.5/5

Bagels are extremely dense, and as such, we only recommend using them for light fillings like scrambled eggs, hummus and chopped and stir-fried vegetables. Never overload a bagel, and always build your flavors around its sweetness. Once charred, bagels take on a wonderfully deep sweet taste that suits savory toppings well, especially when served absent of overwhelming sauces. It’s one of the most versatile types of alternative bread for a panini. The sponginess holds up well against heavy ingredients as long as they’re not moisture-filled.

Whole Wheat Bread

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Strong Flavors, Sharp Cheese, Moist/Saucy Toppings

Crispy Exterior: 4/5
Soft Bite: 3/5
Crumb/Density: 4/5

The wholesome nuttiness of whole wheat bread makes it ideal for paninis built around vegetables, savory cheeses like feta, and smoky flavors such as is imparted from grilled meat. While there are exceptions to the rule, saucy, heavy, wet toppings add amazing flavor as they soak into the bread but generally make sandwiches too heavy, so use whole wheat bread carefully. Herbs and fresh flavors like the taste imparted by avocado, olives, cucumber, and many Mediterranean flavors work well. It’s one of the healthiest choices and even more so when the kernel is left unprocessed. Pick according to your diet type, and always consider the sweetness of the bread when planning out your paninis.

Rye Bread

Pressing Time	2 – 4 Minutes
Serving Suggestion	Light Fillings, All Types Of Cheese, Smoked Meats & Veg, Pickled Toppings

Crispy Exterior: 4/5
Soft Bite: 3.5/5
Crumb/Density: 4.5/5

Rye bread is packed with flavor but extremely dense so keep your fillings light. Most grilled melting cheeses and rye go hand in hand. It’s also great because good rye doesn’t crumble unlike many multigrain or whole grain breads. As another nutty bread, it’s ideal with smoked meat and fish as well as pickled flavors such as cocktail onions or gherkins. One must remember that rye is considered a superfood and as such, rye bread is packed with nutrients. It’s 30% more iron, double the potassium, and three times the salt content of white bread. Don’t make it your go-to for every panini but fit in a delicious, wholesome rye panini infrequently to reap digestive, heart, and satiety benefits, to name but a few.

Naan Bread

Pressing Time	1 – 2 Minutes
Serving Suggestion	All Purpose Versatility, Spicy Fillings, Indian Fillings, Aromatic Fillings, Strong Flavors

Crispy Exterior: 4.5/5
Soft Bite: 4/5
Crumb/Density: 3.5/5

It should go without saying, but fluffy Indian naan bread is one of the best types for paninis filled with curry or other spicy, aromatic fillings. The char on naan bread, in combination with the neutral flavor, pairs very well with bold, pungent ingredients and anything packing vibrant flavor. Legumes like black beans, lentils, black-eyed peas, and mung beans all work well on a naan panini. We recommend tossing your naan with olive oil before pressing them into paninis. The hydration helps heaps to keep it moist while rounding the flavors at the same time.

Tortillas

Pressing Time	1 – 2 Minutes
Serving Suggestion	Light Fillings, Chopped Vegetables, All Types Of Cheese, Mexican Cuisine, Spicy Toppings

Crispy Exterior: 4.5/5
Soft Bite: 3.5/5
Crumb/Density: 4/5

The thin but bendable texture of tortillas makes them best suited for light fillings. Vegetable toppings, feta, and other whole blocks of cheese, hummus, and grilled meats all make good choices. Authentic Mexican cuisine details recipes for a quesadilla which is essentially a panini made with a tortilla or a tortilla pressed in a panini press or flat grill. It’s a must-try. The trick to tortilla-based paninis is to not overfill, but at the same time, don’t skimp on the cheese. Cheese is almost a must for these, so be sure to add some lightly sauteed or blanched veggies and other non-overwhelming toppings. On that note, if you ever find yourself needing to reheat either a panini or quesadillas, you’ll be glad you read our how-to for reheating quesadillas. It’s got the precise process detailed for leftovers that’ll seem freshly made.

Challah Bread

Pressing Time	2 – 3 Minutes
Serving Suggestion	Sweet Toppings, Fruity Toppings, Layered Sandwiches, Tangy Toppings

Crispy Exterior: 3.5/5
Soft Bite: 4/5
Crumb/Density: 3/5

Traditional Jewish challah bread is ideal for sweet or fruity paninis. It is also light and fluffy enough for layered paninis utilizing deli meats and sliced cheeses too, but dessert paninis are where challah shines. Always build your panini around the base of lingering sweetness that challah offers, and try not to use umami or aromatic ingredients. Keep in mind challah is made with butter, so it won’t be suitable for all diets.

Croissant

Pressing Time	2 – 3 Minutes
Serving Suggestion	All Purpose Versatility, Light Toppings, Limited Toppings, Intensely-Flavored Ingredients

Crispy Exterior: 4/5
Soft Bite: 2.5/5
Crumb/Density: 3/5

Buttery, flaky croissants are surprisingly versatile for paninis. They suit a wide variety of flavors, and the light, but crunchy consistency grants a great mouthfeel to fillings that are lacking texture. Again, dessert paninis are best, but you’ll be blown away by the taste of a good melting cheese like Emmental too. Just remember, croissants are finished in a flash in a panini press, so don’t overcook them, or your sandwich will come out far too hard. Also, don’t overload them with toppings because they’re too light. Stick to a few select but decadent ingredients. Croissants are another decadent bread/bread alternative for a panini, but they’re packed with butter. You’ll have to make your own if you’re vegan.

Pumpernickel Bread

Pressing Time	2 – 4 Minutes
Serving Suggestion	All Purpose Versatility, Bold Flavors, Smoked Meat & Cheese, Pickled Vegetables, Umami Flavors, Light Toppings

Crispy Exterior: 3.5/5
Soft Bite: 3.5/5
Crumb/Density: 3.5/5

Slow-baked pumpernickel bread has a density and flavor of its own that handles sauce and wetness well. This traditional German bread made from caramelized rye and either molasses or sugar has fantastic chewiness and an off-sour taste that pairs perfectly with strong flavors like bold cheeses, smoked meat, and pickled vegetables. Your panini had better be lightly stacked because the weight of this bread makes it very filling. As one of the very few bread types carrying fewer calories than an apple per slice, it’s a leading choice for health-conscious individuals or those on a calorie-controlled diet.

Less Commonly Used Tasty Breads For Panini

English Muffins
French Loaf
Hotdog Buns
Hamburger Buns
Pretzel Rolls
Portuguese Buns
Potato Bread
Milk Bread

Best Bread For Specific Panini Variations

As may have become clear, paninis can be made using almost any type of bread. There are, however, certain classic panini variations that call for a specific type. Here’s a look at which breads are best.

Classic Italian Panini

The best types of bread to use for a classic Italian panini are ciabatta, focaccia, and sourdough. Ciabatta has a crispy crust and a light, airy texture that can hold up well to the weight of the fillings. Focaccia is a great option for paninis that layer crispy or crunchy ingredients and gooey cheese instead of rich sauces. Sourdough bread is a good choice for paninis that feature tangy, acidic ingredients such as tomatoes, pickles, and vinaigrette.

Mediterranean-Style Panini

The best types of bread to use for a Mediterranean-style panini are those that are light and airy with a crispy crust, such as ciabatta or focaccia. They’re perfect for soaking up the flavors of the marinades and sauces used in this style of sandwich. Other great options include pita bread, naan, and flatbread.

American-Style Panini

An American-style panini is a sandwich typically filled with deli meats such as ham, turkey, or roast beef, along with cheese, lettuce, tomato, and condiments like mayonnaise and mustard. The best types of bread to use for this type of panini are a classic white or whole wheat sandwich bread, a soft and fluffy roll, or a crispy and buttery croissant. For a gourmet spin on a classic American panini, try making it with brioche or focaccia instead.

Gluten-Free Panini

Some popular types of gluten-free bread to use for paninis include rice flour-based bread, quinoa bread, and almond flour-based bread. These breads are often found in health food stores and some supermarkets. Keep in mind gluten-free breads tend to be denser than traditional breads and may require a longer press time in a panini press or to be pre-toasted before use to ensure they are crispy.

Tips For Preparing Bread For Panini

When it comes to making a delicious panini, the bread is just as important as the fillings. Here are a few tips to help you prepare the bread for the perfect panini.

Toast The Bread

Toasting the bread before filling it with ingredients helps to create a crispy exterior and a warm, soft interior. This adds a delicious texture to the sandwich and helps keep the fillings inside instead of spilling out onto the panini press or grill.

Slather With Butter Or Oil

Before toasting the bread, brush it with a little bit of butter or olive oil. Sunflower or canola will do too. This will help to create a golden brown crust and add a rich flavor to the bread. Be careful not to add too much, as this can make the bread greasy.

Add Seasonings

Sprinkling a little bit of salt or herbs on the bread before toasting can add a lot of flavor to your panini. Experiment with different seasonings to find your favorite combination.

Best Bread For Panini – Frequently Asked Questions

Have you been left with any lingering questions? Here are the answers you may need to the common ponderings about the best bread for a panini.

What Is A Panini?

A panini is a classic Italian sandwich traditionally made from Italian bread. The panini originated in Lombardy, Italy, sometime during the early 20th century but quickly spread to worldwide popularity. Today, almost any bread can be used in conjunction with pressure-based grilling to create a panini. This quintessential lunchtime meal features a variety of ingredients including but not limited to cheeses, meats, poultry, seafood, vegetables, sauces, pickled mixes, and smoked food packed between two thick slices of bread, which is then pressed in a flat grill, pan or preferably, a specialize panini/sandwich press.

What Is The Best Low-Calorie Bread For Panini?

The best low-calorie bread for a panini depends on the exact nature of the brand in question’s blend. However, be on the lookout for low-calorie multigrain breads as typical good choices. Flatbread is another great option due to the way that you can bring the calories down even more than the ultra-low count of all-purpose flour by making them with buckwheat, almond, or wholewheat flour instead.

What Bread Does Panera Use?

Panera uses a variety of bread, but most of the company’s most popular paninis are made from ciabatta and focaccia. You’ll also find whole and multi-grain breads like wheat, rye, spelt, and oats in use, as well as sourdough, brioche, and French baguette.