The short version
Golden pressed sandwiches filled with tomato, fresh mozzarella and basil pesto. Serves 2 · estimated 15 minutes including prep. One large skillet must fit both sandwiches; cooking in batches increases total time.
Why you’ll love this tomato mozzarella panini
- A complete methodMeasured ingredients, practical equipment and clear cooking cues.
- 15-Min DinnersGolden pressed sandwiches filled with tomato, fresh mozzarella and basil pesto.
- Know before you startOne large skillet must fit both sandwiches; cooking in batches increases total time.
Ingredient notes
Exact amounts are in the recipe card below. Here’s what matters when you shop:
Before you shop. One large skillet must fit both sandwiches; cooking in batches increases total time.
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Tomato Mozzarella Panini
Golden pressed sandwiches filled with tomato, fresh mozzarella and basil pesto.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 2
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Equipment
- 12-inch stainless steel skilletSee our pick →
- 8-inch chef’s knifeSee our pick →
Instructions
-
Dry the filling
Slice tomato and mozzarella; blot both with paper towels to remove excess moisture.
-
Assemble
Spread pesto on the inside of each bread slice. Add spinach, mozzarella and tomato, then close the sandwiches. Brush the outside lightly with olive oil.
-
Toast the first side
Set both sandwiches in a large skillet over medium-low heat. Press gently with a spatula and cook for 4–5 minutes.
-
Turn and finish
Flip and cook for 4–5 minutes more, pressing occasionally, until both sides are golden and the cheese has softened. Lower the heat if the bread browns too quickly.
Recipe notes
- Timing: One large skillet must fit both sandwiches; cooking in batches increases total time. Preparation, preheating and any rest explicitly stated in this method are included in the total estimate. Follow doneness and package directions if they require longer.
- Recipe status: Newly authored for this collection and not yet kitchen-tested. Cooking times are estimates.
- Recipe-page cover: A text recipe card. The Pinterest pin uses an AI-generated editorial food illustration in the style of the earlier collection, not a photograph of a kitchen-tested dish.
- Nutrition: Not calculated for this recipe.
Nutrition has not been calculated for this recipe.
Equipment for this recipe
Check the equipment list before starting. Appliance size and power can affect cooking time.
Easy variations
- Roasted pepper: Use drained roasted pepper strips instead of tomato.
- Larger batches: Scale ingredient quantities with the serving controls. Use sufficient pan or basket space and allow more time for extra batches; instruction text describes the base batch.
How to store and reheat
- For this recipe: Best eaten immediately; store filling ingredients separately rather than refrigerating assembled sandwiches.
- Chill promptly: Refrigerate perishable food in shallow covered containers at 40°F / 4°C or below within 2 hours, or 1 hour above 90°F / 32°C. Follow the shorter storage period stated above or on an opened ingredient; previously cooked ingredients keep their original storage deadline.
- Reheating: If reheating cooked leftovers, heat the portion thoroughly to 165°F / 74°C. Keep cold toppings separate. Follow any stricter package directions.
Frequently asked questions
What should I know before making tomato mozzarella panini?
One large skillet must fit both sandwiches; cooking in batches increases total time.
Can I make it ahead?
Best eaten immediately; store filling ingredients separately rather than refrigerating assembled sandwiches.
Has this recipe been kitchen-tested?
Not yet. This is a newly authored recipe with estimated timing. Check the stated doneness, safe internal temperatures where given, and ingredient package instructions.