Short Description
A golden-pressed panini oozing with melty mozzarella, fresh tomato slices, and fragrant basil leaves—this Italian café classic is light, satisfying, and irresistibly cheesy.
Why You’ll Love This Recipe
This panini delivers the essence of summer in every bite: creamy mozzarella, juicy tomato, and vibrant basil on crisp, grilled bread. It’s quick to prepare, requires minimal ingredients, and feels both wholesome and indulgent—perfect for an easy lunch or casual dinner.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 ciabatta or panini rolls, halved
- 4 slices fresh mozzarella
- 1 large ripe tomato, sliced
- 4–6 fresh basil leaves
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Directions
- Preheat a panini press or grill pan over medium-high heat.
- Lightly drizzle olive oil on the cut sides of the bread.
- On the bottom half of each roll, layer mozzarella slices, tomato slices, basil leaves, and season with salt and pepper.
- Close the sandwich and place it on the panini press or grill pan.
- Grill for 4–5 minutes until the bread is golden and crisp and the cheese is fully melted.
- Remove, slice if needed, and serve hot, accompanied by a side salad or chips.
Servings and Timing
- Servings: 2 panini
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations
- Add protein: Include slices of prosciutto or grilled chicken for extra substance.
- Cheese upgrade: Use burrata or smoked mozzarella for a richer flavor.
- Bread swap: Substitute panini rolls with sourdough, whole-grain bread, or gluten-free bread.
- Flavor boost: Spread a thin layer of pesto or sun‑dried tomato tapenade inside the bread for extra herby depth.
Storage/Reheating
- To store: Wrap cooled panini in foil or place in an airtight container and refrigerate for up to 1 day.
- To reheat: Warm in a panini press or skillet over medium heat for 3–4 minutes until heated through and crisp.
- Serving cold: Enjoy at room temperature, though reheating restores the crisp texture and melts the cheese.
FAQs
What kind of bread works best for this panini?
Ciabatta or sturdy panini rolls are ideal due to their crisp crust and soft interior. Rustic sourdough or whole-grain bread are great alternatives as well.
Can I use pre‑shredded mozzarella?
Yes, but fresh mozzarella offers a creamier texture and melts more evenly.
How can I prevent the sandwich from getting soggy?
Pat tomato slices dry with a paper towel before assembling to reduce excess moisture.
Is there a dairy‑free option?
Use a plant-based mozzarella alternative and swap olive oil for vegan butter if desired.
Can I make this panini ahead of time?
You can assemble it in advance, but grill just before serving to retain crispness and melt the cheese properly.
What herbs can replace basil?
Fresh herbs like arugula, spinach, or even fresh oregano offer pleasant flavor variations.
How do I reheat if I don’t have a panini press?
Reheat in a skillet with a weight or in a toaster oven at 180 °C (350 °F) until the cheese melts and bread crisps, about 5 minutes.
What sides pair well with this sandwich?
Pair it with a green salad, roasted vegetables, soup, or kettle chips for a complete meal.
Is this sandwich gluten‑free?
Use your preferred gluten-free buns or bread to make it suitable for gluten-sensitive diets.
How do I keep the basil fresh and vibrant?
Add basil just before grilling to keep it from wilting excessively and preserve its bright flavor.
Conclusion
The Tomato & Mozzarella Panini with Basil is a simple yet elegant sandwich that brings classic Italian flavors together in a warm, toasty package. Fast, fresh, and endlessly adaptable, it’s ideal for busy weekdays, laid-back lunches, and anytime you crave a satisfying, melty comfort food experience.
Print
Tomato & Mozzarella Panini with Basil
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 servings 1x
- Category: Lunch
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Description
A golden-pressed panini oozing with melty mozzarella and fresh tomato slices, accented by fragrant basil leaves—this Italian café classic is light, satisfying, and irresistibly cheesy.
Ingredients
- 2 ciabatta or panini rolls, halved
- 4 slices fresh mozzarella
- 1 large ripe tomato, sliced
- 4–6 fresh basil leaves
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat a panini press or grill pan to medium-high heat.
- Drizzle olive oil lightly on the cut sides of the bread.
- On the bottom half, layer mozzarella slices, tomato, basil leaves, and a pinch of salt and pepper.
- Close the sandwich and place it on the panini press.
- Grill for 4–5 minutes until the bread is golden and crisp and the cheese is fully melted.
- Serve hot with a side salad or chips.
Notes
- Use heirloom tomatoes for extra flavor and color.
- Can substitute ciabatta with sourdough or baguette for a different texture.
- Add a spread of pesto for an herby twist.
Nutrition
- Serving Size: 1 sandwich
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 30 mg
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