Italian Three Cheese Panini

Servings 16 mini sandwiches
Prep Time


  • 1 loaf Lunds or Byerly’s Artisan Tuscan Bread sliced by bakery, 16 ounce
  • 2 tablespoons deli style mustard
  • 2 ounces aged Provolone cheese cut into 8 thin slices
  • 2 ounces Pecorino Fresca cheese cut into 8 thin slices
  • 2 ounces Italian Fontina cheese cut into 8 thin slices
  • 4 tablespoons softened butter


  1. Spread one side of eight bread slices with mustard.
  2. Layer 2 slices of each cheese on four bread slices. Place remaining bread slices over cheese.
  3. Spread butter over both sides of sandwich.
  4. Preheat panini grill; to high. Place 1-2 sandwiches on grill; close and grill until golden brown (4-5 minutes). Remove sandwich and keep warm while cooking remaining sandwiches.
  5. Cut each sandwich into fourths and serve with soup.