As you would expect then, the most common bread used for a panino is a roll. There are many types commonly used but a few are favoured: rosette, an airy roll with almost no crumb slashed with a pattern resembling a flower, francesini, a sort of baguette style roll and ciabatta. Focacce and other breads, very often used abroad, are not as common in Italy.

The first Italian recipe that somewhat resembles a panino is that for panunto (greased bread) described, at the end of the 16th century, by Domenico Ramoli, who even got nicknamed as the dish. During the 20th century panini slowly evolved from being a worker's food, and second choice to more trendy sandwiches, to achieving a recognised place in the Italian food scene.