Tomato Mozzarella Panini

Ingredients

• 4 slices sourdough or ciabatta bread
• 1 large tomato, sliced
• 6 ounces fresh mozzarella, sliced
• Fresh basil leaves
• 1 tablespoon pesto or olive oil
• Butter or olive oil for grilling
• Salt and black pepper, to taste

Substitutions

• Use provolone or another well-melting cheese in place of fresh mozzarella.
• Use dairy-free butter or olive oil on the outside of the bread.
• Replace fresh basil with a thin layer of pesto or baby spinach; dried basil will not provide the same texture.

Instructions

Step 1: Spread pesto or olive oil on the bread

Spread pesto or olive oil on the bread.

Step 2: Layer tomato, mozzarella, and basil between the slices

Layer tomato, mozzarella, and basil between the slices.

Step 4: Grill in a panini press or skillet until crisp and golden

Grill in a panini press or skillet until crisp and golden.

Step 5: Slice and serve warm

Slice and serve warm.

How to Store Leftovers

Refrigerate the filling from Tomato Mozzarella Panini within 2 hours and keep bread, tortillas, lettuce, and crisp toppings separate. Assemble only the portions you plan to eat within 3 to 4 days.

How to Reheat

Warm the filling and bread for Tomato Mozzarella Panini separately when possible, then add cold vegetables and sauce.

What to Serve With It

• Tomato soup
• A green salad
• Pickles
• Fresh fruit

Common Mistakes to Avoid

• Assembling too early.
• For Tomato Mozzarella Panini, skipping bread toasting when the filling is juicy.
• Overfilling the sandwich.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, and substitutions.

Frequently Asked Questions