Tomato and Mozzarella Panini

Servings: 4  –  Total time: 30 minutes


  • 3 Roma tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons sun-dried tomato pesto
  • 8 slices sourdough or country bread
  • 1 cup shredded mozzarella cheese
  • basil leaves


  1. Preheat oven to 400°F. Slice Roma tomatoes and place on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with Italian seasoning and salt and black pepper to taste. Bake for 25 minutes, or until beginning to brown.
  2. Spread 1 tablespoon sun-dried tomato pesto onto a slice of bread. Top with 1/4 of the roasted tomatoes and basil leaves. Sprinkle 1/4 cup mozzarella cheese on top and complete sandwich with another slice of bread. Repeat for remaining 3 sandwiches.
  3. Brush olive oil onto grill or panini press. Place sandwich on grill or press and heat until cheese has melted.

Adapted from Oh My Veggies’ Panera-style Tomato & Mozzarella Panini recipe.


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