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    Home » Recipes » Recipes

    Roasted Tomato Mozzarella Panini (Better Than Starbucks!)

    Published: Oct 15, 2022 · Modified: Feb 22, 2025 by Christina Jolam · This post may contain affiliate links. See end of article for more information. · 6 Comments

    Jump to Recipe·5 from 2 reviews
    Roasted Tomato Mozzarella Panini

    Panini lovers unite! The world's best grilled cheese sandwich™ has entered the chat, and has a word to share. Let me introduce you to the better-than-Starbucks Tomato Mozzarella Panini Recipe.

    tray of sandwiches with stringy mozzarella cheese and fresh basil leaves

    Since a picture is worth a thousand words, I'll skip the part where I describe this magical sandwich, and we'll get right to building it.

    What you'll need to make this recipe:

    ingredients for recipe laid out on a table and labeled

    Before we get to the step by step directions, a few notes about the ingredients.

    Sourdough Bread: the recipe calls for sourdough, which brings savory flavor and crispness to the sandwich. The only breads I would avoid are the soft, store-bought bread slices that are very light and airy, especially if using a panini press.

    Mozzarella: fresh mozzarella is the best option, but substitute provolone, gouda or a creamy Swiss, if needed.

    Full measurements and instructions included in the printable recipe card below.

    Step by step instructions:

    1. Roast tomatoes

    Preheat oven to 400℉. Combine fresh cherry tomatoes, olive oil, balsamic glaze, red pepper, salt and pepper on a baking sheet. Transfer to oven and bake for 20 minutes, until the tomatoes are blistered and lightly charred.

    charred tomatoes on a baking sheet

    2. Build sandwich

    While tomatoes are roasting, build the rest of the tomato mozzarella sandwich. Spread one side of each piece of sourdough with softened butter and lay them, butter side down, on a cutting board. Divide the pesto among the slices of bread, spreading evenly from crust to crust.

    pesto spread over two slices of bread

    Slice or break the fresh mozzarella cheese into small pieces and layer it over each piece of bread. Once tomatoes are finished roasting, spoon the charred tomatoes in a thin layer on half of the bread slices. Finally, divide the fresh basil leaves among the sandwiches, and then close them. 

    mozzarella, fresh basil, tomatoes and pesto on two slices of bread on a board

    3. Grill sandwich

    If using a panini maker, preheat the press, and when ready, add a sandwich (or two, if it fits) and close grill to press.

    buttered sandwich placed onto panini maker

    If grilling on the stove top, heat a grill pan or cast iron skillet over medium-low and place sandwiches into the pan. Cover the top slice of bread with a piece of parchment paper and press it down with a cast iron skillet to get that caprese panini vibe. 

    skillet being placed over sandwich and parchment paper on a grilled pan

    With the panini press, cook for 4-6 minutes, until the bread is deeply golden browned and crispy. In the skillet, since you’re grilling just one side at a time, you’re looking at 4-6 minutes per side, depending on your heat level.

    Grilled tomato and mozzarella sandwiches on a table

    4. Serve with soup

    When finished, remove from pan, slice and serve with Roasted Cherry Tomato Soup.

    grilled cheese sandwich served with tomato basil soup

    Looking for more delicious sandwiches?

    • Pan Bagnat Sandwich (Canned Mackerel Recipe)
    • Blackened Grouper Sandwich
    • Garlic Butter Tuna Steak Sandwich (How to Grill Tuna Well Done)

    FAQ's and Serving Suggestions:

    What other kinds of cheeses would be good in this gourmet tomato and grilled cheese sandwich?

    Fresh creamy mozzarella cheese is transcendent in this sandwich, but it is by no means your only option. Mozzarella slices or shreds, as well as provolone, gouda and even Swiss cheese are melty and delicious on this gourmet sandwich.

    Can I use fresh tomatoes in this tomato panini recipe?

    You sure can. I prefer the roasted tomato vibe, not only because of the flavor complexity from roasting, but also because the tomatoes burst and release some of the water that might create a soggy-ish sandwich when using fresh, juicy tomatoes. If you're comfortable with that risk, thin slices of sweet roma tomatoes or just a vine-ripened medium tomato will add the tomato flavor you crave.

    What should I serve with this tomato, mozzarella & pesto panini?

    This perfect sandwich deserves a perfect side. So I have just four words for you. Roasted. Cherry. Tomato. Soup.

    What can I use instead of pesto?

    You could skip the pesto and just use the fresh basil leaves in the sandwich. I sometimes just use a good pinch of dried oregano sprinkled over the cheese, or you could use a touch of dried Italian seasoning. If skipping the pesto, you might add a a tablespoon of Parmesan cheese to the sandwich to mimic some of the umami you get in the green jar.

    How to store leftover grilled cheese?

    Grilled Cheese and Tomato Paninis are best enjoyed as soon as you make them. If you have leftovers, store in an airtight container in the refrigerator for a day. To reheat, crisp in a hot skillet until just heated through.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    finished sandwich on a table next to tomato soup

    Roasted Tomato Mozzarella Panini (Better Than Starbucks!)


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 2 reviews

    • Author: Christina Jolam
    • Total Time: 35 minutes
    • Yield: 4
    Print Recipe
    Pin Recipe

    Ingredients

    1 pint fresh cherry tomatoes

    2 tablespoons extra virgin olive oil

    2 tablespoons balsamic glaze

    ½ teaspoon coarse sea salt

    ¼ teaspoon black pepper

    ½ teaspoon red pepper flakes

    4 tablespoons softened butter

    8 slices sourdough bread (or 4 extra large slices)

    6 ounces fresh mozzarella

    ½ cup basil pesto

    6-8 fresh basil leaves


    Instructions

    1. Preheat oven to 400℉. Combine fresh tomatoes, olive oil, balsamic glaze, red pepper flakes, salt and pepper on a baking sheet.
    2. Transfer to oven and bake for 20 minutes, until the tomatoes are blistered and lightly charred.
    3. While tomatoes are roasting, build the rest of the tomato mozzarella sandwich. Spread one side of each piece of sourdough with softened butter and lay them, butter side down, on a cutting board.
    4. Divide the pesto among the slices of bread, spreading evenly from crust to crust.
    5. Slice or break the fresh mozzarella cheese into small pieces and layer it over each piece of bread. 
    6. Once tomatoes are finished roasting, spoon the charred tomatoes in a thin layer on half of the bread slices. Finally, divide the fresh basil among the sandwich halves, and then close the sandwiches. 
    7. If using a panini press, preheat the press, and when ready, add a sandwich (or two, if it fits) and close the lid. If grilling on the stove top, heat a grill pan or cast iron skillet over medium-low and lay your sandwich into the pan. Cover the top slice of bread with a piece of parchment paper and press it down with a cast iron skillet to get that caprese panini vibe. 
    8. With the panini press, cook for 4-6 minutes, until the bread is deeply golden browned and crispy. 
    9. In the skillet, since you’re grilling just one side at a time, you’re looking at 4-6 minutes per side, depending on your heat level. Keep checking and remove only when you're satisfied with the crisp factor.
    10. When finished, remove from pan, slice and serve with roasted cherry tomato and basil soup!

    Notes

    The red pepper flakes give the sandwich a faintly spicy kick that's delicious and balances out the sweet glaze and creamy cheese. But if you're avoiding spice, leave it out!

    Fresh creamy mozzarella cheese is transcendent in this sandwich, but it is by no means your only option. Mozzarella slices or shreds, as well as provolone, gouda and even Swiss cheese are melty and delicious on this gourmet sandwich.

    • Prep Time: 5
    • Cook Time: 30
    • Category: Sandwiches
    • Method: Oven and Stove Top
    • Cuisine: American, Italian

    Ready to make this recipe?

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    About Christina Jolam

    Christina Jolam is a fish-forward recipe developer, photographer, and food writer. She creates easy and impressive seafood-focused recipes that home chefs of all levels can make and share. Her recipes and seafood expertise have been featured on CNNHealth, MSN, Pip and Ebby, Savoring the Good, Eat Blog Talk and more. She spends most of her time in a seaside village in Portugal with her adventure-loving husband, Ramesh.

    Reader Interactions

    Comments

    1. Monica

      January 21, 2024 at 7:08 am

      I've been obsessing over your tomato soup recipe, and today I made this sandwich to go with it. Delicious! Roasting the tomatoes makes such a difference. Yummy!

      Reply
      • Christina Jolam

        January 21, 2024 at 7:12 am

        I love that you made this magical combo together! Thanks so much for coming back to leave such a positive review, Monica.

        Reply
    2. Tina

      February 22, 2025 at 1:06 pm

      Why are panini's just so darn good! Love these...so yummy!

      Reply
      • Christina Jolam

        February 23, 2025 at 12:32 am

        Grown-up grilled cheese is always the answer 😉 Thanks so much for coming back to leave a helpful review, Tina!

        Reply

    Trackbacks

    1. Best Ever Roasted Cherry Tomato Soup Recipe - Weekday Pescatarian says:
      October 15, 2022 at 12:45 am

      […] world’s best grilled cheese and tomato sandwich is my favorite companion for this tomato soup. If you’re skipping the sandwich, get your […]

      Reply
    2. 42 of the Very Best Pescatarian Thanksgiving Recipes - Weekday Pescatarian says:
      October 25, 2022 at 1:04 am

      […] This soup is intensely fresh and flavorful, like our childhood memories of soup and grilled cheese on a rainy day. Except really delicious. If you’re planning a happy hour on your holiday, serve the soup in small glasses with mini caprese grilled cheese sandwiches. […]

      Reply

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    Hi, I'm Christina! Here at Weekday Pescatarian, you’ll find delicious seafood recipes, tips for adding more fish to your diet, and a little about my life as an American living in Portugal.

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