Tomato Mozzarella Pesto Panini Recipes

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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.

TOMATO MOZZARELLA PAN BAGNAT



Tomato Mozzarella Pan Bagnat image

Provided by Ina Garten

Time 1h20m

Yield 4 servings

Number Of Ingredients 14

3 tablespoons minced shallots (2 shallots)
2 teaspoons minced garlic (2 cloves)
1 1/2 tablespoons red wine vinegar
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1/2 cup good olive oil
6 anchovy fillets, drained and minced (optional)
2 tablespoons drained capers
1/4 cup Kalamata olives, pitted and chopped
2 medium ripe tomatoes
4 individual ciabatta rolls, cut in half horizontally
6 to 8 ounces lightly salted fresh mozzarella, thinly sliced
1/2 cup julienned fresh basil leaves

Steps:

  • For the vinaigrette, whisk the shallots, garlic, red wine vinegar, balsamic vinegar, mustard, 2 teaspoons salt, and 1 teaspoon pepper together in a small bowl. Slowly whisk in the olive oil, stir in the anchovies (if using), capers, and olives, and set aside.
  • Core the tomatoes and slice them 1/3 inch thick. Place the bottom halves of the ciabattas, cut side up, on a sheet pan. Place a layer of tomato on each bread, spoon on 2/3 of the vinaigrette, add a layer of mozzarella, and sprinkle with the basil leaves. Spoon the remaining vinaigrette on the cut sides of the ciabatta tops and place them, cut side down, on the sandwiches. Place a second sheet pan on the sandwiches and put weights on top, such as cans of tomatoes. Allow the sandwiches to sit at room temperature for an hour for the flavors to blend.
  • Heat an electric panini press and toast the sandwiches for 5 to 10 minutes, until the bread is toasted and the mozzarella starts to melt. Cut each sandwich in half and serve warm.

BRIE, PESTO, AND TOMATO PANINI



Brie, Pesto, and Tomato Panini image

I'm hooked on Paninis. So easy, so good, and there's always something in the house to use for a fast appetizer or quick lunch. Here's one for summer appetizers, perfect with a glass of wine.

Provided by Penny Stettinius

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1/2 loaf Italian bread
1/4 cup pesto sauce
8 -12 ounces brie cheese, rind removed
1 large tomatoes, sliced
extra virgin olive oil
kosher salt and freshly cracked black pepper

Steps:

  • Slice the Italian bread in half, vertically.
  • Drizzle insides well with the olive oil and slightly on the outsides.
  • Slather the pesto on the insides and cover with the tomato slices.
  • Season with salt and pepper to taste then pile on the brie chunks or slices and cover with the top piece of the bread.
  • Heat the panini pan of frying pan and add the sandwich.
  • If you're using a frying pan be sure to use a weight to smush the sandwich while it heats.
  • Flip the sandwich when the bread starts to brown.
  • The panini is done when both sides are golden brown and the cheese starts to ooze!
  • Remove from heat and cut into appetizer sized portions.

TOMATO, MOZZARELLA & PESTO PANINI



Tomato, Mozzarella & Pesto Panini image

A delicious recipe from Ina Garten's cookbook, Barefoot Contessa at Home. If you don't have a panini press, that's okay, just place in a skillet with a heavy weight on top(foil covered brick, or heavy cast iron skillet, etc.) Enjoy!

Provided by Sharon123

Categories     Lunch/Snacks

Time 18m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 6

2 large beefsteak tomatoes (or other large tomatoes)
1 (16 ounce) ball fresh mozzarella cheese
12 slices whole wheat bread, sliced 1/2-inch thick (or whole grain or white)
1 cup pesto sauce (homemade or storebought)
kosher salt (optional)
butter, unsalted, room temperature

Steps:

  • Preheat a panini grill machine or a heavy skillet.
  • Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
  • Place the bread slices on a cutting board(or 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. Sprinkle the tomato with a little kosher salt.
  • Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.
  • Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).
  • Cut the sandwiches in half and serve warm. Enjoy!
  • Note:.
  • This is also excellent with a slice of roasted red bell pepper in it!

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