Tomato and Mozzarella Panini
This simple yet satisfying panini features fresh mozzarella, ripe tomatoes, and fragrant basil pressed between slices of crusty bread. It's a quick and easy vegetarian option perfect for a light lunch or dinner. The heat of the panini press melts the cheese and toasts the bread to golden perfection.
An original recipe by Forkin
- Total time
- 18 min
- Serves
- 2
- Difficulty
- Easy
- Per serving
- 593 kcal
Allergen information: may contain gluten and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 2 pcsfocaccia bread, halved horizontally
- 120 gfresh mozzarella, sliced
- 1 pcstomato, sliced
- 0.25 cupfresh basil, leaves
- 2 tbspolive oil
- 1 tbspbalsamic glaze(optional)
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
Equipment
panini press · pastry brush · knife · cutting board
The method
Step by step
- 1
Preheat your panini press to medium-high heat. If you don't have a panini press, you can use a large skillet over medium heat with a heavy pan or brick to press the sandwiches.
About 3 min
- 2
Brush the cut sides of the focaccia bread with olive oil.
About 1 min
- 3
On the bottom half of each focaccia, layer the sliced mozzarella, then the sliced tomato, and finally the fresh basil leaves.
About 2 min
Cook’s note: Ensure the ingredients are evenly distributed for consistent melting and flavor.
- 4
Season the filling with salt and black pepper to taste.
- 5
Place the top half of the focaccia over the filling to complete the sandwiches.
- 6
Place the assembled paninis in the preheated panini press and close the lid.
About 1 min
- 7
Cook for 4-6 minutes, or until the bread is golden brown and crispy, and the cheese is melted and gooey.
About 5 min
Cook’s note: Cooking time may vary depending on your panini press.
- 8
Carefully remove the paninis from the press, slice them in half, and drizzle with balsamic glaze if desired before serving.
About 1 min
Cook’s note: Allowing the panini to cool slightly for a minute or two can make it easier to slice.
Per serving
Nutrition
- Calories
- 593.2kcal
- Protein
- 19.6g
- Carbs
- 44.4g
- Fat
- 36.9g
- Fibre
- 3g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover panini wrapped tightly in foil or an airtight container in the refrigerator.
Reheat in a toaster oven or panini press until warmed through and crispy.
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