Think making a perfect panini is as simple as squishing ingredients between bread slices? Think again. The art of crafting the ultimate panini is far more nuanced than it appears, and Melbourne’s culinary masters are here to spill their secrets. We’ve gone behind the scenes with some of the city’s top panini artisans to uncover what truly elevates this humble sandwich to greatness. But here’s where it gets controversial: Is it the fillings, the bread, or something else entirely that makes or breaks the perfect panini? Let’s dive in.
While generous, flavorful fillings are undeniably essential, the type of bread often steals the show. Some swear by the classic focaccia, while others dare to venture into the realm of pizza dough or schiacciata—a flatbread with a fluffy interior and a chewy, crispy exterior, dating back to pre-Roman times. But which bread reigns supreme? That’s a debate for another day.
Here’s a glimpse into Melbourne’s panini paradise:
Grazia D’Asporto
157 Burke Rd, Glen Iris VIC 3146
The global obsession with schiacciata has made its way to Melbourne, thanks to spots like Grazia D’Asporto. Co-owner and chef Joe Di Cintio credits its popularity to its thin, crispy, and chewy texture, often enhanced with salt, water, and olive oil. Co-owner Marco Zanone adds, ‘The first bite should be crunchy and salty, while the inside remains soft and moist—a perfect harmony with the fillings.’ Their star? The Cotoletta di Pollo, featuring herb-crumbed chicken thigh, provolone, lettuce, tomato, chilli crisp, green sauce, and kewpie. Pair it with a park picnic for the ultimate experience.
Carlito’s
32 Stanley St, Collingwood VIC 3066
Carlito Libonati, owner of Carlito’s, emphasizes community as the heart of his Italian-inspired sandwich shop. Their sourdough focaccia and ciabatta recipes are closely guarded secrets, supplied fresh daily by Iris the Bakery. While the Cotoletta panini is a crowd favorite, their steak sandwich—with flank steak, house mustard mayo, caramelized onion, and guindilla peppers—is a must-try.
Sangaweech
300 Lygon St, Carlton, 3053
Comedy trio Sooshi Mango’s new venture, Sangaweech, brings retro Italian vibes to Carlton. Co-owner Carlo Salanitri insists, ‘The bread is the star, wrapping around the freshest ingredients.’ Think homemade focaccia-style bread filled with peppers, sausage, potato mix, or a medley of mortadella, prosciutto, and salami.
Romanello
93 Therry St, Melbourne VIC 3000
Inspired by their Italian travels, Carla Mammone and Joe Vitale’s Romanello is a schiacciata haven. Vitale explains, ‘Our dough uses high-hydration flour, extra virgin olive oil, and slow fermentation for depth of flavor.’ Highlights include slow-roasted porchetta with fennel and garlic, and chicken schnitzel with vodka sauce, fior di latte, and hot honey.
Noi Pizzeria
3072/60 High St, Preston VIC 3072
For Stefano Maffei of Noi Pizzeria, panini evoke nostalgia—childhood memories or Italian travels. Their bread, baked in a woodfire oven using 72-hour pizza dough, offers a smoky, crispy-yet-fluffy experience. The Pompei panini, with Nonna’s meatballs, friarelli, smoked provola, and parmigiano reggiano, is a standout.
Officina Gastronomica Italiana
532/534 Malvern Rd, Prahran VIC 3181
Claudio Casoni’s Officina Gastronomica Italiana honors slow food and artisanal craftsmanship. Their panini feature three bread types: in-house focaccia, Cobb Lane baguettes, and Pane e Pizzico ciabatta. The Caprese, with buffalo mozzarella, ripe tomatoes, basil, and olive oil, is a timeless classic.
Fornoria
10 English St, Essendon Fields VIC 3041
LaManna’s Fornoria serves Italian deli-style rolls named after Ninja Turtles. The Raphael, with hot salami, hot honey, provolone, and salsa rossa, is a fan favorite. Jason Shiong sums it up: ‘Anything between two slices of bread is the ultimate comfort food.’
Porco Ciccio
822 High St, Thornbury VIC 3071
Julian Ardolino and Julian Mancuso’s Porco Ciccio celebrates simplicity. Their panini, made with 48-hour fermented pizza bianca dough, are airy yet crunchy. The signature Porco Ciccio features pecorino cream, porchetta, fennel salad, and salsa verde, while the Mortazza indulges with pistachio cream, mortadella, and stracciatella.
Bar Marmelo
Ground Floor/130 Russell St, Melbourne VIC 3000
While not technically a panini, Bar Marmelo’s Bifana—a Portuguese-inspired pork roll—deserves a mention. Ross Lusted explains, ‘It’s simple, punchy, and rooted in tradition.’ Pair it with a Super Bock beer for a taste of Lisbon.
Pazzo Panini
18 Everage St, Moonee Ponds VIC 3039
Pazzo Panini, a family-owned gem, honors co-owner Johno Clemente’s late father. Their super-light focaccia panini feature family recipes like Nonna’s Classic Cotoletta and The Wog Boy, stacked with mortadella, sun-dried tomatoes, pesto, and stracciatella.
For Heaven’s Steaks
1465 Centre Rd, Clayton VIC 3168
Paul Di Genova’s For Heaven’s Steaks has been serving Italian-style steak rolls since 2002. Using Banh Mi rolls from Hoa Hiep Hot Bread, their menu also includes an Italian pork sausage roll with roast peppers, lettuce, cheese, egg, and salami.
Ugo Burrata Bar
322/326 Coventry St, South Melbourne VIC 3205
Ugo Burrata Bar’s focaccia-based panini, filled with Abruzzo porchetta, crackling, salsa verde, and burrata, is a South Melbourne Market favorite. Co-owner Dario Di Clerico agrees with the Italian saying, ‘You can eat anything between two slices of bread.’
The Great Debate: What Makes the Perfect Panini?
Is it the bread, the fillings, or the nostalgia? We’ve explored Melbourne’s best, but the question remains: What’s your take? Do you side with the schiacciata enthusiasts, or are you team focaccia? Let us know in the comments—we’re eager to hear your panini philosophy!
