Description
This toasted panini combines roasted tomatoes, pesto, and melty mozzarella on ciabatta. A simple, yet flavorful sandwich.
Ingredients
Units
Scale
- 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)
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.