Pesto, Mozzarella and Tomato Panini
A warm, crispy panini filled with creamy mozzarella, juicy tomatoes, and fragrant basil pesto. This simple Italian-inspired sandwich is quick to make and packed with fresh, satisfying flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 panini
- Category: Main Course
- Method: Panini Press
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 2 ciabatta rolls or panini bread
- fresh mozzarella cheese, sliced
- ripe tomatoes, sliced
- basil pesto
- olive oil or butter
- salt
- black pepper
Instructions
- Slice the ciabatta rolls in half horizontally.
- Spread a generous layer of basil pesto on both cut sides of the bread.
- Layer the mozzarella slices evenly on the bottom half, then add the tomato slices.
- Season lightly with salt and black pepper.
- Place the top half of the bread over the filling and gently press down.
- Brush the outside of the bread with olive oil or butter.
- Cook in a preheated panini press or skillet for 3 to 5 minutes, until the bread is golden and crispy and the cheese has melted. If using a skillet, press down and flip halfway through.
- Remove from heat, let cool slightly, then slice and serve warm.
Notes
- Add grilled chicken or turkey for extra protein.
- Include grilled zucchini or eggplant for a vegetable variation.
- Substitute mozzarella with provolone or burrata for a different flavor.
- Use sun-dried tomatoes for a more intense taste.
- Drizzle balsamic glaze for added sweetness.
- Best enjoyed fresh, but can be stored in the refrigerator for up to one day.
- Reheat in a skillet or oven to maintain crispiness.
Nutrition
- Serving Size: 1 panini
- Calories: 520 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg
Find it online: https://thefamilycooking.com/pesto-mozzarella-and-tomato-panini/
