If you ask me, there’s nothing quite like a perfectly grilled panini sandwich.

This BLT panini takes the classic bacon, lettuce, and tomato combo and gives it a warm, crispy twist. Fresh tomatoes and crisp lettuce pair with smoky bacon, all nestled between buttery bread that gets golden and crunchy in the panini press.

The heat from grilling wilts the lettuce just slightly and warms the tomatoes, creating a nice contrast with the crispy bacon. A spread of mayo helps everything stick together and adds that creamy element you expect from a good BLT.

It’s a simple lunch that feels special, perfect for when you want something better than a regular sandwich but don’t want to spend hours in the kitchen.

blt panini sandwich — Image: theamazingfood.com / All Rights reserved

Why You’ll Love This BLT Panini

Quick and easy meal – Ready in just 20-30 minutes, this panini is perfect for busy weeknights or when you want something satisfying without spending hours in the kitchen.
Elevated comfort food – The combination of crispy bacon, fresh heirloom tomato, and melted mozzarella takes the classic BLT to the next level with restaurant-quality flavors.
Simple ingredients – You probably have most of these ingredients on hand already, making it an easy go-to recipe when you’re craving something delicious.
Perfect balance of flavors – The pesto adds a fresh herby kick while the creamy mayo and melted cheese bring everything together in each crispy, golden bite.

What Kind of Tomato Should I Use?

For this BLT panini, you’ll want to use a large, meaty tomato that can hold up to grilling without turning mushy. Heirloom tomatoes are perfect because they’re usually bigger and have that rich, old-fashioned tomato flavor that really makes the sandwich shine. If you can’t find heirloom tomatoes, beefsteak tomatoes work great too since they’re large and have fewer seeds. Make sure to slice your tomato about 1/4 inch thick and pat the slices dry with paper towels before adding them to your sandwich – this helps prevent the bread from getting soggy when you press it in the panini maker.

Options for Substitutions

This BLT panini is pretty forgiving when it comes to swaps – here are some easy substitutions:

Sourdough bread: Any sturdy bread works great here! Try ciabatta, focaccia, or even thick-cut white bread. Just make sure it’s substantial enough to hold up to the fillings and pressing.
Bacon: Turkey bacon, pancetta, or even crispy prosciutto make tasty alternatives. For a vegetarian option, try thick-cut roasted mushrooms or smoky tempeh bacon.
Heirloom tomato: Regular beefsteak tomatoes work perfectly fine. Roma tomatoes are also good if you want less juice, but make sure to slice them thick enough to get that fresh tomato flavor.
Mozzarella: Provolone, cheddar, or Swiss cheese all melt beautifully in paninis. Fresh mozzarella works too, but pat it dry first to avoid a soggy sandwich.
Pesto: Sun-dried tomato spread, olive tapenade, or even a good mustard can replace the pesto. You could also make a quick herb butter with garlic and fresh basil.
Arugula or spinach: Regular lettuce, watercress, or even fresh basil leaves work well. The key is having something green and fresh to balance the rich ingredients.

Watch Out for These Mistakes While Cooking

The biggest mistake when making BLT paninis is using wet tomatoes, which will make your sandwich soggy and cause the filling to slide out – always slice your tomatoes and lay them on paper towels with a sprinkle of salt for 10-15 minutes to draw out excess moisture.

Another common error is not getting your bacon crispy enough before assembling, since the panini press won’t crisp it up further, so make sure it’s golden and crunchy before you start building your sandwich.

To prevent your cheese from oozing out everywhere, keep it away from the edges of the bread and don’t overstuff the sandwich, which can also make it impossible to press properly.

For the best results, spread a thin layer of mayo or butter on the outside of the bread before pressing – this creates a golden, crispy crust that won’t stick to your panini maker.

What to Serve With BLT Panini?

A crispy bag of kettle-cooked potato chips is my go-to side for this sandwich – there’s something about that salty crunch that pairs perfectly with the creamy pesto and fresh tomatoes. You could also go with sweet potato fries or regular fries if you want something a bit more filling. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the bacon and mozzarella, plus it adds some extra veggies to your meal. For something easy and refreshing, try serving it with pickles or a cup of tomato soup for dipping.

Storage Instructions

Best Fresh: BLT paninis are definitely best enjoyed right after making them while the bread is still crispy and warm. If you need to save leftovers, wrap them tightly in foil and keep in the fridge for up to 2 days, but just know the bread will get a bit soggy from the tomatoes and mayo.

Prep Ahead: You can definitely prep some components ahead of time to make assembly quicker. Cook your bacon in advance and store it in the fridge for up to 3 days, and wash and dry your greens so they’re ready to go. Just wait to slice the tomatoes until you’re ready to build the sandwich.

Warm Up: If you have leftover panini, the best way to bring it back to life is in a panini press or skillet for a few minutes on each side. This helps crisp up the bread again and melts the cheese. You can also use a regular toaster, but wrap it in foil first to prevent the filling from falling out.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 800-950
Protein: 28-34 g
Fat: 48-58 g
Carbohydrates: 62-75 g

Ingredients

For the sandwich:

4 slices sourdough bread
4 pieces cooked bacon
1 large heirloom tomato
Whole milk mozzarella cheese, sliced
1 handful arugula or baby spinach

For the pesto aioli:

1/4 cup mayonnaise
1 tbsp generous pesto

Step 1: Cook the Bacon

4 pieces cooked bacon

Place the bacon slices in a cold skillet and turn the heat to medium.

Cook the bacon, flipping every minute or so, until the fat is rendered and the bacon is crispy.

Remove the cooked bacon from the skillet and set aside on a paper towel to drain excess grease.

I find that starting with a cold pan helps the bacon cook more evenly and get crispier.

Step 2: Prepare the Tomato

1 large heirloom tomato

While the bacon is cooking, slice the heirloom tomato into approximately 1/4 inch thick slices.

Set aside until ready to assemble the sandwiches.

Step 3: Make the Pesto Aioli

1/4 cup mayonnaise
1 tbsp generous pesto

In a small bowl, mix together the mayonnaise and generous pesto until well combined.

This creates a flavorful aioli that will be spread on the sourdough bread.

I like to make extra aioli for dipping later—it’s just that good!

Step 4: Assemble the Sandwiches

4 slices sourdough bread
pesto aioli from Step 3
whole milk mozzarella cheese, sliced
heirloom tomato slices from Step 2
cooked bacon from Step 1
1 handful arugula or baby spinach

Lay out the slices of sourdough bread and spread a hearty layer of pesto aioli (from Step 3) on each piece.

On half of the slices, layer the sliced mozzarella cheese, followed by the tomato slices (from Step 2), cooked bacon (from Step 1), and finish with a handful of arugula or baby spinach.

Top each with the remaining slices of bread, aioli side down.

Step 5: Grill the Sandwiches

Preheat a panini press to medium-high.

Place the assembled sandwiches in the press and cook until the cheese is melted and the bread has lovely golden brown grill marks, about 3–5 minutes.

If you don’t have a panini press, you can grill them in a skillet, pressing down with a heavy pan.

Step 6: Serve and Enjoy

Serve the grilled sandwiches hot, with additional pesto aioli (from Step 3) on the side for dipping.

Enjoy—dipping makes these even more delicious!