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Tomato and Mozzarella Panini

These Tomato and Mozzarella Panini are a delightful combination of flavours and textures. The juicy tomatoes, creamy mozzarella, and fragrant basil create a harmonious taste that’s enhanced by the crispy, toasted bread. Whether enjoyed as a quick lunch or a satisfying dinner, these panini are a treat for your taste buds.


  •       4 ciabatta rolls or slices of rustic bread
  •       2 medium tomatoes, sliced
  •       8 ounces fresh mozzarella cheese, sliced
  •       Fresh basil leaves
  •       2 tablespoons balsamic glaze (optional)
  •       2 tablespoons olive oil
  •       Salt and pepper to taste


Step 1 – Preheat the Panini: If you’re using a panini press, preheat it according to the manufacturer’s instructions. If using a pan on the hob, heat it over medium-high heat.

Step 2 – Assemble the Panini: Slice the ciabatta rolls in half if they’re not pre-sliced, layer the mozzarella slices on one side of each roll, arrange the tomato slices on top of the mozzarella, place fresh basil leaves over the tomatoes, drizzle a little balsamic glaze over the basil if desired, season with a pinch of salt and pepper.

Step 3 – Close and Brush with Olive Oil: Close the sandwiches with the other halves of the ciabatta rolls. Brush the outer sides of the sandwiches with olive oil. This will help the bread get crispy and golden when grilled.

Step 4 – Grill the Panini: If using a panini press, place the assembled panini onto the preheated press. Close the lid and cook for about 3-5 minutes, or until the bread is golden and the cheese is melted. If using a frying pan, place the assembled panini onto the hot pan. Use a heavy skillet or a panini press to press down on the sandwiches. Cook for about 2-3 minutes on each side, until the bread is toasted and the cheese is melted.

Step 5 – Serve and Enjoy: Once the panini are ready, remove them from the grill or press. Allow them to cool for a minute before slicing in half. Serve the Tomato and Mozzarella Panini while they’re still warm and the cheese is gooey.