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.

Roasted Tomato Mozzarella Panini (Better Than Starbucks!)

Ingredients

Scale

1 pint fresh cherry tomatoes

2 tablespoons extra virgin olive oil

2 tablespoons balsamic glaze

1/2 teaspoon coarse sea salt

1/4 teaspoon black pepper

1/2 teaspoon red pepper flakes

4 tablespoons softened butter

8 slices sourdough bread (or 4 extra large slices)

6 ounces fresh mozzarella

1/2 cup basil pesto (homemade or store-bought)

6-8 fresh basil leaves

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Instructions

Preheat oven to 400℉. Combine fresh tomatoes, olive oil, balsamic glaze, red pepper flakes, salt and pepper on a baking sheet.
Transfer to oven and bake for 20 minutes, until the tomatoes are blistered and lightly charred.
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.
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 among the sandwich halves, and then close the sandwiches.
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.
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. Keep checking and remove only when you're satisfied with the crisp factor.
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