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an Italian panini sandwich cut in half on a piece of paper

Italian Panini Grill Sandwich

Sandi Gaertner
An easy Mediterranean style Italian panini grill sandwhich
5 from 7 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Meal Recipes
Cuisine American
Servings 2 sandwiches
Calories 598 kcal


  • 8 slices mozzarella cheese
  • ¼ cup roasted red peppers
  • cup canned artichoke slices
  • 6 cloves roasted garlic
  • 2 teaspoons olive oil
  • 4 slices gluten free bread
  • 1 teaspoon butter


  • Preheat your panini grill. Also preheat a toaster oven or oven to 350º F.
  • Cut off some of the top of a head of garlic. Drizzle the olive oil onto it.
  • Bake the head of garlic for 20 minutes until golden. (Note it is faster in a toaster oven. If you use a regular oven it may take longer to get the garlic to caramelize.)
  • Butter one side of four slices of gluten free bread.
  • On a cutting board, slice roasted red peppers and artichokes.
  • Place two slices of bread on your panini grill, butter side down on the hot grate.
  • Spread some caramelized garlic onto each slice of bread. Add two slices of cheese on top of the garlic.
  • Next, add roasted red pepper and artichoke slices.
  • Add two more slices of cheese, then put the bread slice on top, butter side facing up towards the heated top grate.
  • Grill until the cheese is melted.


  1. You can use jarred or canned artichokes. If your artichokes were packed in oil, you may want to squeeze the oil out with a paper towel so your sandwich doesn't turn out oily.
  2. I used jarred red peppers but you can also roast your own on the grill or stovetop.
  3. Mozzarella cheese or provolone works very well in this sandwich.
  4. If you don't have a panini press, use a skillet and cook it like you would a grilled cheese sandwich.


Serving: 1gCalories: 598kcalCarbohydrates: 38gProtein: 29gFat: 38gSaturated Fat: 17gPolyunsaturated Fat: 17gCholesterol: 95mgSodium: 1064mgFiber: 6gSugar: 9g
Keyword gluten free panini, panini grill sandwich
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