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 lightly coating the outside of the bread before 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 on the inside of the bread, if using. Lightly coat the outside with the listed butter or olive oil so it browns in the panini press or skillet.

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.

Controlling Moisture in the Panini

Fresh mozzarella and tomato both release water, so blot the mozzarella and tomato slices before building the sandwich. A thin layer of pesto also works better than a heavy spread that can soak into the bread.

Grill over moderate heat rather than rushing the crust. The bread should become crisp at about the same time the mozzarella warms and softens in the center.

How to Store Leftovers

Refrigerate the cooked filling within 2 hours and use it within 3 to 4 days. Keep bread, tomato, and fresh basil separate, then assemble only the portions you plan to eat.

How to Reheat

Reheat the cooked filling on its own so steam does not soften the bread. Assemble Tomato Mozzarella Panini again after heating, adding chilled toppings and sauces last.

Nutrition Information

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