Some filled panini recipes include panzanella paninis and chicken pesto paninis. To make a panzanella panini, split 1 French deli roll, and sprinkle 1 teaspoon of balsamic vinegar on the insides. Add 1 slice of mozzarella cheese, 1 small sliced tomato and 4 fresh basil leaves. Top the fillings with another slice of mozzarella cheese, and then close the sides of the sandwich. Lightly coat the outsides with olive oil.
Transfer the sandwich to a preheated skillet over medium-low heat, and place another skillet over the sandwich to press it down. Cook the panini on one side for approximately three minutes until the bread is golden brown, and then flip it to cook on the other side for approximately two minutes.
To make chicken pesto paninis, quarter a loaf of focaccia bread, and then cut the quarters in half to create two slices. Spread 1/2 cup of prepared basil pesto onto the slices. Between four of the slices, divide 1 cup of diced cooked chicken, 1/2 cup of diced green bell pepper, 1/4 cup of diced red onion and 1 cup of shredded Monterey Jack cheese. Top the fillings with the remaining four slices to create four panini sandwiches.
Transfer the sandwiches to a preheated panini grill, and cook them for about five minutes until the cheese melts and the outsides are toasted.