Description
This toasted panini combines roasted tomatoes, pesto, and melty mozzarella on ciabatta. A simple, yet flavorful sandwich.
Ingredients
- 1 pint grape or cherry tomatoes
- 2 tablespoons olive oil
- sea salt & black pepper for tomatoes
- 16 ounces ciabatta or focaccia bread (take and bake is perfect)
- 8 ounces fresh mozzarella cheese
- 8 tablespoons pesto (1/2 cup)
Instructions
- Preheat oven to 425 degrees F.
- Roast tomatoes according to instructions here.
- Spread both sides of bread with pesto sauce. Top with tomatoes and mozzarella cheese.
- 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.