Panera-Style Tomato and Mozzarella Panini
User Reviews
5
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
438 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Panera-Style Tomato and Mozzarella Panini
Description
This sandwich integrates roasted Roma tomato slices, enhanced with olive oil, balsamic vinegar, and Italian herbs, baked until tender and slightly browned. Complementing these are fresh tomato slices, fresh basil, and creamy slices of mozzarella cheese layered on ciabatta bread spread with a tomato pesto made from sun-dried tomatoes, Parmesan, basil, and oil.
The sandwich is cooked in a panini press or grill until the mozzarella melts and the bread crisps, delivering a warm, savory sandwich with a mix of tart, sweet, and herbaceous flavors. The combination of roasted and fresh tomatoes adds complexity and freshness to the sandwich.
This panini works well as a satisfying lunch or light dinner and pairs nicely with a side salad or soup. The use of ciabatta lends a crisp crust while holding the filling securely.
Ingredients
Roasted Tomatoes
- 2 Roma tomato sliced into ¼-inch rounds
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp Italian seasoning
- salt to taste
- black pepper to taste
Tomato Pesto
- ½ cup sun-dried tomatoes the kind that come in a jar of oil
- 1 tbsp sun-dried tomato oil
- 2 tbsp Parmesan Cheese shredded
- 5 basil leaves
Sandwiches
- 1 ciabatta bread large loaf
- tomato pesto
- tomato roasted
- 1 to mato thinly sliced
- ¼ cup basil leaves
- 4 oz mozzarella cheese cut into 8 slices, fresh
- olive oil to brush grill or panini press
Instructions
Roasted Tomatoes
- Preheat oven to 400°F.
- Place tomato slices on a rimmed baking sheet that's been lined with parchment paper. Drizzle with olive oil and balsamic vinegar, then sprinkle with Italian seasoning, salt, and pepper.
- Bake for 20–25 minutes or until softened and beginning to brown.
Tomato Pesto
- Combine all ingredients in food processor and process until smooth.
Sandwiches
- Preheat panini press or grill to high.
- Cut ciabatta bread into 4 equal sections and then cut each section in half lengthwise. Spread tomato pesto onto the bottom of each ciabatta section. Top with roasted tomatoes, fresh tomatoes, basil leaves, and mozzarella.
- Brush grill with olive oil. Place panini onto press and heat until cheese has melted, about 8–10 minutes (depending on the brand and type of press you use).
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 438 kcal
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 19g | 38% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 810mg | 34% |
| Potassium | 696mg | 15% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 964IU | 19% |
| Vitamin C | 15mg | 17% |
| Calcium | 202mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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