Prepare to transform your ordinary lunch into a gourmet Italian masterpiece that will make your taste buds dance with joy! These Tomato Mozzarella and Pesto Paninis are not just sandwiches—they're a culinary experience that combines the fresh, vibrant flavors of Italy in every single bite. Imagine crispy, golden ciabatta bread, oozing with melted mozzarella, bursting cherry tomatoes, and aromatic basil pesto—all grilled to perfection in just 20 minutes. Whether you're a busy professional, a home cook, or a sandwich enthusiast, this recipe is about to become your new obsession.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 ciabatta rolls
- 8 oz fresh mozzarella, sliced
- 2 cups cherry tomatoes, halved
- 1/2 cup basil pesto
- Salt and pepper to taste
Instructions
- Preheat your panini press or a large skillet over medium-high heat. If using a skillet, have a heavy pan ready to press down on the sandwiches.
- Slice the ciabatta rolls horizontally, creating a top and bottom for each sandwich. Ensure the rolls are fresh and have a slightly crisp exterior.
- Spread a generous layer of basil pesto on the inside of both halves of each ciabatta roll, ensuring even coverage from edge to edge.
- Layer sliced fresh mozzarella evenly across the bottom half of each roll, allowing the cheese to slightly overlap.
- Carefully halve the cherry tomatoes and distribute them evenly over the mozzarella. Sprinkle with a pinch of salt and freshly ground black pepper to enhance the flavors.
- Close the sandwiches by placing the top half of the ciabatta roll over the tomatoes, pressing gently to compress the ingredients.
- Lightly brush the exterior of each roll with olive oil to help achieve a golden, crispy exterior.
- Place the paninis in the preheated panini press or skillet. If using a skillet, use another heavy pan to press down and create grill marks.
- Cook for 4-5 minutes on each side, or until the bread is golden brown and the mozzarella is melted and slightly bubbling.
- Remove from heat, let rest for 1-2 minutes, then slice diagonally and serve immediately while warm and crispy.
Tips
- Choose high-quality, fresh ciabatta rolls with a sturdy crust for the best texture.
- Use room temperature mozzarella for more even melting.
- Don't skimp on the pesto—it's the flavor secret weapon!
- Brush the exterior with olive oil for that professional golden-brown finish.
- If you don't have a panini press, a heavy skillet with a weighted pan works perfectly.
- Let the paninis rest for 1-2 minutes after grilling to allow cheese to set and flavors to meld.
- Serve immediately for maximum crispiness and flavor impact.
- Experiment with different pestos like sun-dried tomato or roasted red pepper for variety.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 20g
Fat: 28g
Saturated Fat: 12g
Cholesterol: 55mg
