Sun-dried tomato pesto and mozzarella paninis

Main Dish
4 servings
15 min
2 hours
Very Easy


Number of serving: 4

1)Mozzarella Paninis:

4 Vine or Roma Tomatoes, sliced in half or into thick slices depending on the size of your tomatoes

Ciabatta Bread

Kosher Salt

Fresh Ground Black Pepper


1 Cup Oil packed sun-dried tomatoes

1 Cup fresh basil

2 Garlic cloves

1/4 Cup toasted pine nuts

Olive Oil

A dash of kosher salt and fresh ground black pepper, or to taste

1/4-1/2 Cup Fresh Grated Parmesan Cheese


  • 1)Mozzarella Paninis:
    Place the tomatoes on an oiled baking sheet. Sprinkle evenly with salt, pepper and then drizzle with a little more olive oil. Bake in a 250 degree oven for 2 hours or until the tomatoes have wilted down.
  • Pesto:
    Blend the tomatoes, basil, garlic, and pine nuts in a food processor until the mixture is beginning to smooth out. Drizzle in a little olive oil until you get to the desired texture. Use about 1/4 cup. Because you are using oil packed sun-dried tomatoes you may not need the extra oil. Add the cheese in and pulse twice. Set aside.
  • Slice open bread and spread a generous layer of pesto on each side. Place slices of fresh mozzarella next with roasted tomatoes on top.
  • Cover with the other slice of bread and drizzle the top with olive oil. Place in a hot panini press or onto a grill.
  • Close the lid and let them cook until the cheese is beginning to run out and you can see grill marks on top of the bread.
  • If you are grilling them in a pan place a heavy plate or cast iron lid on top to smoosh down the sandwich.


Sun-dried Tomato Pesto And Mozzarella Paninis, photo 1Sun-dried Tomato Pesto And Mozzarella Paninis, photo 2Sun-dried Tomato Pesto And Mozzarella Paninis, photo 3


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