Panini with cheese cooked in a pan, quick and super melty, no rising required. The quick cheese bread, simple and tempting, is ready in no time, no proofing needed, cooked on the stovetop and is a great last-minute dinner idea. In this version of panini with cheese cooked in a pan I decided to add a final ingredient that made them a unique and delicious appetizer that everyone loved!! Want to know what it is? Honey!! Honey pairs wonderfully with cheese and these little cheese-filled rolls, warm, melty and indulgent with honey become truly special! The recipe for my panini with cheese cooked in a pan (so no need to turn on the oven) is extremely easy: just make a quick dough of water, flour, oil and salt, shape rolls and fill them with cheese, then cook them in a pan. Once they are nicely browned you can enjoy them, but if you want truly delicious panini with cheese, drizzle with honey and your appetizer will amaze everyone!
Ready to run to the kitchen? Let’s go—I’ll tell you how to make this very soft cheese bread with an incredible melty center!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the panini with cheese cooked in a pan
- 2 1/2 cups type 0 flour (or the flour you have at home)
- 3/4 + 2 cup tbsp water ((about 200 ml))
- Half teaspoon salt
- Half teaspoon instant baking powder (for savory preparations (or baking powder for sweets, without vanillin))
- 2 tbsp extra virgin olive oil
- 14 oz provola (mild provola or scamorza)
- to taste honey (chestnut honey or whatever you have, optional)
Tools
- Frying pan
- Bowl
- Rolling pin
Steps to make the panini with cheese cooked in a pan
Put the flour in a bowl, add the water little by little, the salt, the oil and finally the instant baking powder. Mix roughly and let rest for ten minutes covered with plastic wrap. The amount of water is indicative; depending on the flour used you may need a little more or a little less.
Work the dough until you obtain an elastic texture, divide it into pieces of about 2 oz (50–60 g), shape them into balls and let them rest for a few minutes. Cut the cheese into small pieces.
Flatten each ball with a rolling pin until you obtain a disc about 7 1/8 in in diameter. Fill with the cheese and seal well by bringing the edges toward the center.
Once well sealed, place them seam-side down and press them slightly with your hand.
Heat a nonstick frying pan with a good splash of oil, place the panini in the pan and cook over medium heat, turning them from time to time. If necessary, reduce the heat to low so they don’t burn; in 8–10 minutes they will be cooked and golden and ready to be enjoyed as is or with lots of honey.
Panini with cheese cooked in a pan are best enjoyed immediately, but leftovers can be stored in the refrigerator covered with plastic wrap and eaten within 24 hours after reheating.
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FAQ (Questions & Answers)
Can I omit the honey?
Yes, you can absolutely omit the honey and they will still be delicious.
Can I use other types of wheat flour?
Yes, as long as the flour allows you to develop gluten structure. Avoid almond flour, rice flour, or legume flours for this recipe.
Can I use gluten-free flour?
Yes, if you can work it and it is elastic enough.
