Mozzarella, Tomato and Basil Panini

Name: Mozzarella, Tomato and Basil Panini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 8 oz (227 g) ciabatta bread, cut into 2 equal pieces, then split each horizontally; 6 oz (170 g) fresh mozzarella, torn into small pieces; 2 whole (360 g) ripe medium tomatoes, sliced ¼ inch thick, patted dry; ½ cup (12 g) fresh basil leaves, loosely packed, left whole; 3 tbsp (45 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

A griddled Italian panini featuring creamy fresh mozzarella, juicy ripe tomatoes, and fragrant basil, pressed between crispy ciabatta bread and brushed with good olive oil. This light yet satisfying sandwich is perfect for lunch or a casual dinner, ready in just 15 minutes.

Prep: 10 min
Cook: 5 min
Total: 15 min
Makes: 2 panini

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Steps

Before you start

Pat the tomato slices dry with paper towels to prevent a soggy sandwich
Use fresh mozzarella at cool room temperature, not straight from the fridge
Have all ingredients prepped and ready before you heat the griddle

1
Prepare bread and filling
- Split each ciabatta piece horizontally with a serrated knife to create two flat layers per sandwich.
- Open gently so the halves stay hinged or separate cleanly.
- Pat the tomato slices dry with paper towels—this is essential to prevent a soggy sandwich.
- Tear the mozzarella into small, manageable pieces.
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Ready when: Bread is opened, tomatoes are blotted dry, mozzarella is torn
Tip: Don't skip drying the tomato slices—moisture is the enemy of a crispy panini.
2
Assemble panini
- Place the bottom halves of both ciabatta pieces on a work surface.
- Layer the bottom of each sandwich with half the mozzarella pieces, then half the tomato slices.
- Season the tomatoes lightly with salt and pepper.
- Top the tomatoes with half the basil leaves.
- Add the remaining mozzarella, then the remaining basil.
- Place the top halves of ciabatta on each sandwich.
- Brush the outside of each sandwich generously with 1½ tablespoons of olive oil per side (so about 3 tbsp total per sandwich, divided between top and bottom surfaces).
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Ready when: Both sandwiches are fully assembled and brushed with olive oil
Tip: Don't be shy with the olive oil on the outside—it creates that signature golden crust.
3
Press and grill panini
- Heat a panini press to medium-high heat (or heat a griddle over medium-high heat).
- Once the press is hot, carefully place both panini on the griddle or in the press.
- If using a press, close the lid and apply steady pressure.
- If using a griddle, place a heavy skillet on top of the sandwiches as a weight.
- Grill for 2–3 minutes until the bread is golden brown and crispy and the cheese is beginning to soften inside.
- Flip carefully using a spatula, then grill the second side for another 2 minutes until that side is also golden and crispy.
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Ready when: Bread is golden brown and crispy on both sides; cheese is soft inside
Tip: If using a panini press, avoid pressing down too hard at the start—let the heat do the work for even browning.
4
Rest and serve
- Remove the panini from the heat and let them rest on a cutting board for 1 minute.
- This allows the cheese to set slightly and makes them easier to handle.
- Cut each panini diagonally in half if desired, and serve immediately while the bread is still warm and crispy.
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Ready when: Panini have rested and are ready to eat
Tip: Serve immediately—panini are best enjoyed fresh and warm.

Good to know

Tips

Use the ripest, most flavorful tomatoes you can find—they're the star of this simple sandwich. If they're not perfectly ripe, consider roasting thin tomato slices lightly to concentrate their flavor.
Fresh mozzarella should be cool but not cold—warm mozzarella spreads and leaks, while cold mozzarella won't melt enough. Remove it from the fridge 15 minutes before assembling.
Don't skip the olive oil brush on the outside of the bread. It's what creates the crispy exterior and prevents the bread from drying out during pressing.
A panini press ensures even pressure and browning, but a heavy skillet placed on top of the sandwiches on a griddle works beautifully too—just rotate them gently halfway through cooking for even color.

Storage & reheating

Best served fresh, but leftover panini can be wrapped in foil and stored in the refrigerator for up to 1 day. Reheat gently in a low oven (300°F / 150°C) for 5 minutes, wrapped in foil, to restore the crispness of the bread without drying it out. Do not microwave, as it will make the bread soggy.

Substitutions

ciabatta bread → focaccia, sourdough, or a crusty baguette. Any sturdy bread with good structure works; avoid soft sandwich bread, which won't crisp properly.
fresh mozzarella → burrata, provolone, or smoked mozzarella. Burrata is richer and creamier; provolone adds more flavor; smoked mozzarella deepens the taste.
ripe medium tomatoes → roasted red peppers or sun-dried tomatoes. Roasted peppers offer a sweeter, softer texture; sun-dried tomatoes are more intense and chewy.
fresh basil leaves → arugula, spinach, or oregano. Arugula adds peppery bite; spinach is milder; fresh oregano gives an herbier Italian flavor.