Sweet and Savory Paninis

Tired of the same old sandwich?  Then you've got to try this panini featuring puff pastry "bread" filled with cream cheese, prosciutto, arugula and nectarine slices.  Outstanding!
  • thaw: 40 minutes
  • prep: 15 minutes
  • cook: 30 minutes
  • total: 45 minutes
  • Serves: 6



  • 1 package (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed
  • 1 egg, beaten
  • 2/3 cup cream cheese, softened
  • 18 each thin slices maple-cured ham(about 12 ounces)
  • 1 cup fresh baby arugula leaves
  • 1 large nectarine, pitted and cut into 12 slices


  1. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 15x10-inch rectangle.  Cut lengthwise into 3 (5x10-inch) rectangles.  Brush the pastry rectangles with the egg.   Repeat with the remaining pastry sheet.

  2. With the short side facing you, spread about 1 tablespoon cream cheese on the bottom half of each pastry rectangle.  Top each with 3 slices ham, about 2 tablespoons arugula and 2 slices nectarine.  Fold the pastries in half over the filling and press the edges to seal.

  3. Heat the panini maker.  Add the pastries, one at a time, and cook for 5 minutes or until the pastry is golden brown and the cheese is melted.

  4. Double Berry Paninis:  Omit the ham, arugula and nectarine.  Prepare the pastry rectangles as directed above.  With the short side facing you, spread about 1 tablespoon cream cheese on the bottom half of each pastry rectangle.  Top each with 2 teaspoons strawberry jam, about 5 raspberries or blueberries and 1 tablespoon toasted almonds.  Fold and cook as directed above. Sprinkle with confectioners' sugar before serving.

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