Tomato Mozzarella Panini (Starbucks Copycat!)

Like the Starbucks sandwich, but way more fillings. 🥪

I love the convenience of Starbucks when I need it…but the sandwiches always feel a tad sad to me. Like the concept is a good one, but I need double or triple the fillings.

The last time I had this from the store? There were two (yes, TWO!) spinach leaves on the sandwich and about 2 teaspons of pesto. So naturally I added WAY more fillings to add flavor, nutrition, and satisfaction. This sandwich is…

😋 Seriously delicious: Creamy mozzarella, juicy tomatoes, zesty pesto, and crusty bread…it’s a perfect match!
🛒 Made with simple ingredients: This sandwich comes together with just a few staples, five to be exact.
🔥 Golden and crispy: Whether you use a panini press or not (I don’t, for the record!), you’ll end up with a sandwich that has a fantastic crunch.
🌿 Fresh basil flavor: This takes the sandwich over the top, no skimping allowed.
⏱️ Ready in minutes: Perfect for lunch or a no-fuss dinner, once the tomatoes are roasted, this sandwich comes together in minutes.
🧑‍🍳 Customizable: Add chicken, prosciutto, spinach, or arugula for some extra flavor.

You’ll also want to try my turkey pesto panini, grilled chicken sandwich, and tomato toast next time.

Ingredient Notes

You’ll need some fresh ingredients and pantry staples to make this sandwich: tomatoes, olive oil, ciabatta or focaccia, fresh mozzarella cheese, and pesto.

• Tomatoes: Use grape or cherry tomatoes. Roasting the tomatoes takes 20 minutes, and it’s a great one to prep ahead if you want to cut down on cook time. If tomatoes are in season, you could also use sliced, raw tomatoes if you prefer.
• Bread: Look for a ciabatta roll. Take-and-bake rolls are a great option, but you can also look for ciabatta bread and then cut it into individual pieces. You could also use any type of bread, but a sturdy bread like sourdough or focaccia works best.
• Mozzarella cheese: Use fresh mozzarella for the best flavor. Shredded or sliced mozzarella will work, but fresh mozzarella balls are preferred. You can find them sliced in most stores, or buy a ball and slice it yourself.
• Pesto: You can use homemade or store-bought pesto, whatever you prefer. When my basil plant is abundant, I love to make and freeze some extra batches, but I also love the Kirkland pesto from Costco!

Print

Tomato Mozzarella Panini Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Emily Dingmann of myeverydaytable.com
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Sandwich
• Method: Bake
• Cuisine: Italian
• Diet: Vegetarian

Print Recipe

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Description

This toasted panini combines roasted tomatoes, pesto, and melty mozzarella on ciabatta. A simple, yet flavorful sandwich.

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Ingredients

Units USM Scale 1x2x3x

• 1 pint grape or cherry tomatoes
• 2 Tbsp. olive oil
• sea salt & black pepper for tomatoes
• 16 oz. ciabatta or focaccia bread (take and bake is perfect)
• 8 oz. fresh mozzarella cheese
• 8 Tbsp. pesto (1/2 cup)

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Instructions

1. Preheat oven to 425 degrees F.
2. Roast tomatoes according to instructions here.
   
3. Spread both sides of bread with pesto sauce. Top with tomatoes and mozzarella cheese.
   
4. Bake for 6-8 minutes, or until cheese is melty. Gently press both sides of sandwich together, cut in half, and serve.

Notes

• Storage: Store the components in an airtight container in the refrigerator for 2-3 days.
• Ingredient notes: If you prefer to use fresh tomato slices, you can easily swap out the roasted grape tomatoes. Lightly salt sliced tomatoes 5-10 minutes before using to drain any excess liquid.
• Prep ahead: If you would like to assemble the panini recipe ahead of time, you could do this as it’s essentially what is done if you get it from Starbucks! Assemble the sandwich, store it in the refrigerator for a day or two, and then cook the sandwiches in a skillet or on a panini press.
• Special tools: If you don’t have a panini press, use a heavy pan like a cast iron skillet. 
• Serve with: Soup, raw veggies and dip, potato chips, fruit. 

About the Author

Emily Dingmann is a recipe developer, nutrition expert, and founder of My Everyday Table. She specializes in creating easy, healthy recipes that help busy parents feed their families well every single day, without the stress. With a degree in Nutrition and over 20 years of experience, Emily shares family-friendly meals that are practical, nourishing, and full of flavor. Learn more about Emily’s approach to everyday cooking and nutrition here.

Food styling and photography by Loren Runion.

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