Roasted Tomato Mozzarella Panini
This gooey panini with oven-roasted tomatoes and fresh mozzarella is a quick and satisfying meal for weeknights or casual get-togethers.
Ingredients
For the Roasted Tomatoes
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- Salt & pepper to taste
For the Panini
- 4 pieces focaccia bread, halved
- 8 oz fresh mozzarella, sliced
- 2/3 cup pesto store-bought or homemade
- 1/2 cup spinach, chopped
Instructions
Roasting the Tomatoes
- Preheat the oven to 425°F (220°C).
- Pour the cherry tomatoes into a medium baking dish. Drizzle with olive oil and season with salt and pepper.
- Roast the tomatoes for 20–25 minutes, or until they are soft and begin to burst.
Assembling the Panini
- While the tomatoes roast, slice each focaccia in half horizontally and spread 1–2 tablespoons of pesto on both sides.
- Place slices of fresh mozzarella on the bottom half of each focaccia.
- Spoon the roasted tomatoes (and juices) over the mozzarella and scatter the chopped spinach on top.
- Close the sandwich with the top halves of the focaccia.
Baking
- Return the assembled sandwiches to the oven on a baking sheet. Bake for 5–10 minutes, until the cheese is melted and the bread is warmed.
- Remove from the oven, let rest for 1–2 minutes, slice, and serve.
Notes
For a crisper sandwich, finish on a grill pan or panini press for 1–2 minutes. Variations include using different breads like ciabatta or sourdough, and substituting burrata for a creamier texture.