How to Make a Delicious Tomato and Mozzarella Panini

Simple Summary

A classic Italian-inspired sandwich, this Tomato and Mozzarella Panini combines fresh, creamy mozzarella with ripe tomatoes and aromatic basil, all pressed between crusty bread for a delightful, melty texture.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Servings: 1
• Difficulty: Beginner

Ingredients

• 2 slices of crusty Italian bread (about 1/2 inch thick)
• 4 oz fresh mozzarella, sliced
• 1 medium ripe tomato, sliced
• 4-5 fresh basil leaves
• 1 tablespoon extra virgin olive oil
• 1 teaspoon balsamic vinegar
• Salt and freshly ground black pepper to taste
• 1 tablespoon unsalted butter, softened (for grilling)

Instructions

1. Preheat a panini press or a large skillet over medium heat.

2. Brush the outer sides of both bread slices with softened butter.

3. On the non-buttered side of one slice, layer half of the mozzarella slices.

4. Top the mozzarella with tomato slices, arranging them in a single layer.

5. Drizzle the tomatoes with olive oil and balsamic vinegar. Season with a pinch of salt and freshly ground black pepper.

6. Add the basil leaves on top of the tomatoes.

7. Layer the remaining mozzarella slices over the basil.

8. Place the second slice of bread on top, buttered side facing out.

9. If using a panini press, place the sandwich in the press and close the lid. Cook for 3-5 minutes until the bread is golden brown and the cheese is melted.

10. If using a skillet, place the sandwich in the hot pan. Put a heavy pan or plate on top to press it down. Cook for 2-3 minutes, then flip and cook for an additional 2-3 minutes until both sides are golden and the cheese is melted.

11. Remove from heat, let cool for 1 minute, then slice diagonally and serve immediately.

Chef's Notes

• For extra flavor, try adding a thin layer of pesto or a sprinkle of dried oregano to the sandwich before grilling.
• Use the ripest tomatoes you can find for the best flavor. In off-seasons, roma or cherry tomatoes can be good alternatives.
• If you don't have a panini press, a regular skillet works well. Just be sure to press down on the sandwich with a spatula or a weighted plate to achieve that signature pressed look.
• For a crispier texture, brush the outer bread with olive oil instead of butter.
• Leftover panini can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or toaster oven to restore crispness.

Nutritional Info

Per serving: Approximately 550 calories. This panini is a good source of protein from the mozzarella cheese, and provides calcium for bone health. The tomatoes offer vitamins C and K, as well as lycopene, a powerful antioxidant. The olive oil provides heart-healthy monounsaturated fats.

Serving Suggestions

• Serve this panini with a side of mixed greens dressed in a light vinaigrette for a complete lunch.
• Pair with a chilled glass of Pinot Grigio or a light Italian soda for a refreshing beverage option.
• For a more substantial meal, serve alongside a small cup of tomato soup for dipping.
• Garnish the plate with a few fresh basil leaves and a drizzle of balsamic glaze for an elegant presentation.