The panini is plural for the Italian word for roll or small bread, the panino. According to the Wikipedia post dedicated to this Italian-origin sandwich, the panini has since been adopted as a name for the pressed and toasted sandwich.
In The Food Timeline, librarian and editor Lynne Olver says that the modern panini that is very popular in the United States “originated in the panintecas (sandwich shops) of Italy, perhaps as early as the 1960s.” As in most food, the panini evolved from being upscale to trendy and accessible. According to Olver, “in the 1990s, panini nudged its way into family restaurants and institutional menus (colleges, hospitals, airports).”
Aside from having your favorite panini for dine out, you could actually make a panini at home, using a pan or the specially made panini press or panini grill for home use. Use the best bread you could buy (or make), deli meats, fresh vegetables, homemade dressings, and cheeses with a good melting structure like the mozzarella, provolone, and similar cheeses. The combinations depend on your preference as well as your knowledge of tried and true complementary flavors.
“Flavor is the key to panini, which are based on high-quality Italian artisan breads like focaccia or ciabatta,” as described in the Oxford Encyclopedia of Food and Drink in America (edited by Andrew F. Smith and published by Oxford University Press. “The sandwiches are layered, but not overstuffed, with flavorful combinations of cheeses, meats, or roasted vegetables. Various dressings or condiments are added, and the sandwich is pressed and lightly grilled.”
Examples of panini sandwiches include prosciutto with mozzarella panini, grilled vegetable panini, apple and fontina cheese panini, roasted turkey and tomato panini, and mozzarella and ham panini. You can make a big sandwich then slice it to serve as panini.
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