Tomato Mozzarella Pesto Panini Recipe 425

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PESTO PANINI WITH FRESH MOZZARELLA AND TOMATO



Pesto Panini with Fresh Mozzarella and Tomato image

Pesto Panini with Fresh Mozzarella and Tomato. A toasted buttery panini with basil pesto, melted fresh mozzarella cheese, and juicy tomatoes.

Provided by Modern Honey

Categories     Lunch or Dinner

Time 11m

Number Of Ingredients 6

12 Slices Bread ((sourdough, ciabatta, focaccia, or white bakery bread))
1 cup Pesto *
2 large Tomatoes ((sliced into 1/4" slices))
(1) 16-ounce ball Fresh Mozzarella Cheese
Salt
Butter

Steps:

  • Preheat panini grill, if using. Spread pesto on each slice of bread. Place mozzarella slices on top of pesto.
  • Layer with fresh tomatoes. Sprinkle with salt. Place the remaining slices of bread, pesto side down, on top.
  • Spread the top and bottom of bread with softened butter. Grill the sandwiches on panini grill, about 3 minutes per side. The paninis are done when the cheese is completely melted and the bread is toasted and golden.
  • **If you don't own a panini grill, you may use a skillet. Heat over medium-low heat and flip after 3-4 minutes.

PESTO, MOZZARELLA AND TOMATO PANINI



Pesto, Mozzarella and Tomato Panini image

Calling all panini lovers! With thick, juicy tomatoes and creamy mozzarella, our tomato and mozzarella panini will make you feel like you're walking the streets of Italy-with a warm, mozzarella panini in hand. Ready in 20 minutes, our panini recipe will likely become a household favorite given it's a perfect lunch or dinner option and vegetarian friendly. Quick warning, be prepared to make this pesto panini again and again. It's just that good, we think you'll love it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

4 ciabatta sandwich rolls
2 tablespoons olive oil
1/2 cup basil pesto
8 slices mozzarella cheese
1 medium tomato, cut into 8 thin slices
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat closed contact grill 5 minutes.
  • Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
  • When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.

Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 4 g, TransFat 0 g

TOMATO, MOZZARELLA AND PESTO SANDWICHES



Tomato, Mozzarella and Pesto Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5m

Yield 4 sandwiches

Number Of Ingredients 4

1/2 cup prepared pesto
4 ciabatta rolls, sliced in half
4 ounces fresh mozzarella, thickly sliced (4 slices)
1 large tomato, thickly sliced (4 slices)

Steps:

  • Spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick slice of mozzarella on the bottom halves, followed by a thick slice of tomato. Top with the other ciabatta halves and serve immediately!

TOMATO, MOZZARELLA & PESTO PANINI RECIPE - (4.2/5)



Tomato, Mozzarella & Pesto Panini Recipe - (4.2/5) image

Provided by HeatherS

Number Of Ingredients 6

2 large ripe beefsteak tomatoes
1 (16-ounce) ball fresh mozzarella
12 slices bakery white bread, sliced 1/2-inch thick
1 cup prepared pesto
Kosher salt
Unsalted butter, at room temperature

Steps:

  • Preheat a panini grill machine. Core the tomatoes and slice the tomatoes and mozzarella 1/4-inch thick. Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of mozzarella (about 2 slices) on half of the bread and cover with a layer of tomato. (If the tomatoes are large, it will only be one slice.) Sprinkle the tomato with salt. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches in batches on the panini grill for 2 to 3 minutes, until the mozzarella starts to ooze. Cut each sandwich in half. Serve warm.

PROSCIUTTO, MOZZARELLA, TOMATO & BASIL PANINI



Prosciutto, Mozzarella, Tomato & Basil Panini image

Make and share this Prosciutto, Mozzarella, Tomato & Basil Panini recipe from Food.com.

Provided by Juenessa

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
3 tablespoons balsamic vinegar
1 large garlic clove, minced
8 ounces thinly sliced prosciutto
10 ounces thinly sliced whole-milk mozzarella cheese
12 tomatoes, slices
12 large fresh basil leaves
16 ounces ciabatta, halved horizontally (13x6 1/2x1 1/2 inches)
salt
pepper

Steps:

  • Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper.
  • Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread.
  • Drizzle lightly with dressing, then sprinkle with salt and pepper.
  • Press top of bread over.
  • Cut bread equally into 4 sandwiches.
  • Prepare barbecue (medium heat).
  • Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.

TOMATO BASIL MOZZARELLA MELT



Tomato Basil Mozzarella Melt image

Mini baguettes spread with pesto are filled with tomato and mozzarella slices, then heated until warm and cheese is melted.

Provided by Marzetti

Categories     Trusted Brands: Recipes and Tips     Marzetti®

Time 31m

Yield 6

Number Of Ingredients 6

6 Sister Schubert's® Mini Baguettes
½ cup prepared pesto
12 slices fresh mozzarella cheese, or more if desired
4 Roma tomatoes, sliced
Salt and pepper to taste
Fresh basil leaves

Steps:

  • Place 6 Sister Schuberts Mini Baguettes on a baking sheet and bake rolls according to directions on package. Cool baguettes.
  • Decrease oven temperature to 375 degrees F.
  • Carefully slice each Sister Schuberts Mini Baguette in half horizontally. Spread one side of each baguette with pesto. Continue to layer with tomatoes, fresh mozzarella and sprinkle with salt and pepper. Wrap each sandwich in a large piece of aluminum foil, place packages on baking sheet and bake 7 to 10 minutes or until sandwiches are warm and the cheese has melted. Unwrap sandwiches, open and add fresh basil leaves. Serve.

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