Recipe: Tomato, Mozzarella & Basil Paninis

Serves 4 | Prep: 10 minutes | Cook: 8–10 minutes

Warm, crispy paninis filled with fresh mozzarella, juicy tomatoes, and basil. Serve with tomato soup and fresh fruit for an easy family dinner.

Ingredients

  • 8 slices sourdough bread

  • 8 oz fresh mozzarella, sliced

  • 2 medium tomatoes, thinly sliced

  • ½ cup fresh basil leaves

  • 2 Tbsp olive oil or softened butter, for the outside of the bread

  • Salt and freshly ground black pepper, to taste

  • Optional: balsamic glaze, pesto, or mayonnaise

Directions

  1. Prepare the ingredients: Slice the mozzarella and tomatoes. Pat the tomato and mozzarella slices gently with a paper towel to remove excess moisture—this helps keep the paninis from getting soggy.

  2. Build the paninis: Lay out 4 slices of sourdough. Layer each with mozzarella, tomato slices, and fresh basil. Season the tomatoes lightly with salt and pepper. Add a small drizzle of balsamic glaze or spread of pesto, if desired.

  3. Close the sandwiches: Top with the remaining slices of sourdough. Lightly brush the outsides of each sandwich with olive oil or spread with softened butter.

  4. Cook: Heat a panini press and cook for 4–6 minutes, until the bread is golden and crisp and the mozzarella is melted.

    No panini press? Heat a skillet over medium heat. Add the sandwiches and place another heavy skillet on top to press them down. Cook for 3–4 minutes per side, until golden and the cheese is melted.

  5. Serve: Let the paninis rest for 1–2 minutes, then slice in half. Serve warm with tomato soup and fresh fruit.

Kid-Friendly Option: Make one panini with just mozzarella and bread, or mozzarella with a small amount of tomato. Serve the basil and tomato on the side for kids who prefer foods separated.

Shortcut & Time-Saver: Use pre-sliced fresh mozzarella and prepared tomato soup. Assemble the sandwiches earlier in the day, refrigerate, and cook just before dinner.