If you’re craving a sandwich that bursts with the vibrant flavors of summer and warms you from the inside out, this Roasted Tomato Mozzarella Panini has your name on it. Savor the flavors of summer with this simple yet delicious Roasted Tomato Mozzarella Panini! Juicy, caramelized tomatoes meld with creamy, melting mozzarella and a sprinkle of fragrant basil, all hugged by golden, crispy bread. Whether you’re looking for an easy lunch to brighten your afternoon or a fuss-free light dinner, this recipe delivers on every level. It’s beginner-friendly, taking just 10 minutes to prep and about 20 minutes to cook, not counting a quick one-minute rest before serving. With roughly 450 calories per sandwich, it’s a balanced treat that feels indulgent but won’t leave you weighed down.
I still remember the first time I roasted tomatoes for this panini: the kitchen filled with the soft pop of tomato skins as heat coaxed out their natural sweetness. As the balsamic vinegar seeped into each slice, those bright red rounds transformed into little pockets of tangy jam. Layered with fresh mozzarella and basil, everything pressed together between two slices of rustic ciabatta made my taste buds dance. Over the years, I’ve served these to friends and family on lazy weekend afternoons, paired them with chilled rosé on the patio, and even packed one in my picnic basket during sunset beach trips. It’s amazing how such straightforward ingredients—panini, roasted tomatoes, mozzarella, basil, olive oil, balsamic vinegar—combine into something that feels so special. Every bite is a celebration of summer—it really is an easy recipe you’ll want on repeat.
KEY INGREDIENTS IN ROASTED TOMATO MOZZARELLA PANINI
Before you fire up the oven or preheat your panini press, let’s chat about the star players in this recipe. Each ingredient plays a crucial role in building layers of flavor, texture, and that irresistible gooey cheese pull.
- Ripe tomatoes
These are the foundation of the panini’s sweet and tangy profile. When roasted, they soften and slightly caramelize, turning into juicy, concentrated flavor bombs that balance the creamy cheese.
- Olive oil
A light drizzle helps the tomatoes roast evenly, preventing them from sticking and intensifying their natural sweetness. It also adds a silky mouthfeel to each bite.
- Salt and freshly ground black pepper
Simple seasoning is key here. Salt brings out the tomato’s natural sugars, while freshly cracked pepper adds a subtle heat and depth.
- Balsamic vinegar
A touch of balsamic gives the tomatoes a glossy finish and layered acidity. As it soaks in, it deepens the overall complexity without overpowering the other ingredients.
- Ciabatta or sourdough bread
These sturdy loaves create the perfect crispy exterior. The porous crumb soaks up juices and butter, guaranteeing a crunchy, golden crust.
- Fresh mozzarella cheese
The heart of any mozzarella panini: its creamy texture melts beautifully, creating those coveted cheese pull moments and marrying all components together.
- Fresh basil leaves
Tossed between layers, basil contributes a bright herbal note that cuts through the richness, giving the sandwich its classic Caprese-inspired character.
- Pesto sauce
Optional but oh so good. A thin spread on the inner bread adds an extra punch of garlic, pine nut, and Parmesan flavor for a gourmet twist.
- Butter
Coating the outer sides of the bread ensures an even, golden-brown sear on the panini press or skillet, delivering satisfying crunch with every bite.
HOW TO MAKE ROASTED TOMATO MOZZARELLA PANINI
Bringing this sandwich to life involves a few simple steps that take you from fresh ingredients to a melty masterpiece. Whether you’re using an oven, panini press, or griddle pan, the process is straightforward—and oh-so-rewarding when you slice into that golden crust and watch the cheese ooze out.
1. Preheat your oven to 400°F (200°C). Ensuring the oven reaches the right temperature is key to evenly roasting the tomatoes and coaxing out their natural sugars.
2. Slice the tomatoes into 1/4-inch thick rounds and lay them out on a baking sheet lined with parchment paper. Drizzle with olive oil and season generously with salt and freshly ground black pepper to taste.
3. Roast the tomatoes for about 15–20 minutes, or until they are softened and slightly caramelized around the edges. You’ll see the sugars bubble and the color deepen—that’s your cue they’re ready.
4. While the tomatoes are roasting, drizzle the balsamic vinegar over the top and allow it to sink in, infusing each slice with tangy depth.
5. Preheat a panini press or a griddle pan over medium-high heat, so it’s hot and ready to crisp the bread as soon as you assemble the sandwich.
6. Spread butter on the outer sides of each slice of bread. On the inner side of two slices, spread a thin layer of pesto (if using) to add an extra layer of herby, nutty goodness.
7. Layer the roasted tomatoes, fresh mozzarella cheese, and basil leaves between the bread slices, making sure the buttered sides are on the outside to achieve that perfect golden sear.
8. Cook the sandwich in the preheated panini press or on the griddle pan. Let it toast for about 4–5 minutes per side, or until the bread is a rich, golden brown and the cheese has melted into gooey perfection.
9. Remove the panini from the heat and let it rest for one minute before slicing. This brief pause helps the cheese set slightly so it doesn’t ooze out too quickly, ensuring neat, gooey slices every time.
SERVING SUGGESTIONS FOR ROASTED TOMATO MOZZARELLA PANINI
There’s nothing quite like the moment when you slice into a hot panini, steam swirling around that cheese pull. But pairing and plating this sandwich can elevate the experience even further. Whether you’re hosting friends or simply treating yourself, here are some serving ideas to turn this easy recipe into a full-on feast.
- Serve alongside a light side salad
A crisp mix of spring greens, thinly sliced cucumbers, and shaved Parmesan tossed with a quick lemon vinaigrette complements the rich meloniness of the mozzarella and fresh acidity of the roasted tomatoes.
- Pair with a warm bowl of soup
Classic tomato basil or a creamy roasted red pepper soup is the perfect companion. Dip your panini for a comforting combo that nourishes the soul on cooler days.
- Offer a flavor-packed dipping sauce
Whip up a simple pesto aioli by blending mayonnaise with store-bought or homemade pesto. This bright, garlicky dip accentuates the Italian vibes and adds a savory punch.
- Present on a gourmet platter
Surround your panini slices with marinated olives, pickles, or artichoke hearts. Add a scattering of microgreens or fresh arugula for color and texture, creating a deli-style spread that’s as pretty as it is delicious.
HOW TO STORE ROASTED TOMATO MOZZARELLA PANINI
Whether you’ve made extra for tomorrow’s lunch or want to keep a few on hand for quick dinners, proper storage ensures your panini retains as much of its original charm as possible. Although these sandwiches are best enjoyed fresh, the tips below will help you maintain their flavor, texture, and even that delightful cheese pull on reheating.
- Refrigeration with parchment
Wrap each cooled panini individually in a layer of parchment paper, then loosely in plastic wrap. This method prevents condensation and sogginess. Store in the fridge for up to 2 days.
- Freezing for make-ahead meals
After wrapping in parchment and tightly sealing in a freezer bag, freeze panini slices flat. Thaw overnight in the refrigerator before reheating to maintain texture and prevent the bread from becoming chewy.
- Reheating in the oven
For best results, preheat your oven or toaster oven to 375°F (190°C). Place the wrapped panini on a baking sheet and heat for 8–10 minutes, unwrapping for the last few minutes to re-crisp the crust.
- Avoiding microwave storage
While convenient, microwaving cooked panini can make the bread gummy. If you must use a microwave, heat briefly until just warm, then crisp up on a hot skillet or panini press.
CONCLUSION
This Roasted Tomato Mozzarella Panini truly celebrates summer flavors in every bite, showcasing how a handful of fresh ingredients can transform a simple sandwich into a culinary delight. From the sweet, tangy burst of roasted tomatoes to the creamy stretch of fresh mozzarella and the herbal brightness of basil, each component works in harmony. Whether you’re a beginner cook or a seasoned home chef looking for a quick meal, this panini ticks all the boxes: it’s easy to prepare, requires minimal equipment, and comes together in just over half an hour. The crunchy, buttery exterior of ciabatta or sourdough adds another layer of satisfaction, ensuring every mouthful is both comforting and exciting. Feel free to customize with slices of avocado, a smear of pesto, or a side of soup—this recipe is flexible enough to adapt to your mood and pantry.
You can print this article and save it for later use, tucking it into your recipe binder or pinning it on your kitchen wall. You’ll also find a FAQ below to help you troubleshoot any questions, from selecting the ripest tomatoes to achieving that perfect cheese pull. If you give this recipe a try or have any questions, comments, or feedback—whether you experimented with a gluten-free bread or swapped in vegan mozzarella—I’d love to hear from you. Sharing your kitchen adventures not only inspires others but also helps me refine and improve future recipes, so don’t hesitate to let me know how your panini journey unfolds!
Roasted Tomato Mozzarella Panini
Description
This roasted tomato mozzarella panini brings together juicy roasted tomatoes, creamy mozzarella, and fresh basil, all grilled to perfection between crispy bread. Perfect for lunch or a light dinner!
Ingredients
Instructions
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Preheat your oven to 400°F (200°C).
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Slice the tomatoes into 1/4-inch thick slices and lay them out on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
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Roast the tomatoes in the oven for about 15-20 minutes, or until they are softened and slightly caramelized.
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While the tomatoes are roasting, drizzle the balsamic vinegar over the top and allow it to soak in.
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Preheat a panini press or a griddle pan over medium-high heat.
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Spread butter on the outer sides of each slice of bread. On the inner side of two slices, spread a thin layer of pesto (if using).
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Layer the roasted tomatoes, mozzarella cheese, and fresh basil leaves between the slices of bread, ensuring the buttered sides are on the outside.
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Place the sandwich in the preheated panini press or griddle pan. Cook until the bread is golden brown and the cheese has melted, typically 4-5 minutes per side.
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Remove the panini from the heat and let it rest for a minute before slicing.
Note
- Roasting the tomatoes enhances their natural sweetness and adds depth of flavor.
- Fresh mozzarella is creamy and melts beautifully, making it a perfect choice for panini.
- You can add sliced avocado or arugula for extra flavor and texture.
- Serve with a side salad or a cup of soup for a complete meal.
