Panera-Style Tomato and Mozzarella Panini
Ingredients
Roasted Tomatoes
-
2
pieces
Roma tomatoes
-
1
tbsp
olive oil
-
1
tbsp
balsamic vinegar
-
¼
tsp
Italian seasoning
-
to taste
salt and pepper
Tomato Pesto
-
½
cup
sun-dried tomatoes
-
1
tbsp
oil from sun-dried tomato jar
-
2
tbsp
shredded Parmesan cheese
-
5
pieces
basil leaves
Sandwiches
-
1
large loaf
ciabatta bread
-
1
piece
tomato
-
¼
cup
basil leaves
-
4
oz
fresh mozzarella cheese
-
to brush
olive oil
Instructions
- Preheat the oven to 400°F.
- Place sliced tomatoes on a baking sheet, drizzle with olive oil and balsamic vinegar, and season with Italian seasoning, salt, and pepper. Bake for 20–25 minutes until softened.
- In a food processor, combine sun-dried tomatoes, oil, Parmesan cheese, and basil leaves to make the tomato pesto.
- Preheat a panini press or grill to high heat.
- Cut the ciabatta bread into 4 sections and slice each in half. Spread tomato pesto on the bottom halves.
- Layer with roasted tomatoes, fresh tomato slices, basil leaves, and mozzarella.
- Brush the grill with olive oil, place the panini on the press, and heat until the cheese melts, about 8–10 minutes.
Nutrition Facts (estimated)
Servings
4 servings
Calories
438
Total fat
12g
Total carbohydrates
65g
Total protein
19g
Sodium
810mg
Cholesterol
24mg
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