Sardine and Roasted Tomato Panini

Name: Sardine and Roasted Tomato Panini
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 3 whole (500 g) Roma tomatoes, halved lengthwise, cut-side down (optional); 3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp for roasting tomatoes (if using fresh), 1 tbsp for brushing bread; 2 cloves (6 g) garlic cloves, minced (optional); ½ tsp (3 g) fine sea salt; ¼ tsp (½ g) black pepper, freshly ground (optional); 1 tsp (1 g) dried oregano (optional); 2 rolls (340 g) ciabatta rolls, halved lengthwise; 1 can (120 g) (120 g) canned sardines in olive oil, drained well; 6 oz (170 g) fresh mozzarella, sliced 1/4-inch (6 mm) thick; 10 leaves (4 g) fresh basil leaves, torn by hand; ¼ onion (25 g) red onion, very thinly sliced (optional); 1 cup (200 g) roasted tomatoes, jarred roasted or homemade, drained of excess oil if jarred

From the MyKitchenBank Kitchen

A Mediterranean panini featuring briny canned sardines, sweet roasted tomatoes, creamy mozzarella, and fresh basil pressed between crispy, golden ciabatta. Works beautifully with jarred roasted tomatoes for speed, or roast fresh tomatoes for deeper flavor.

Prep: 10 min
Cook: 8 min
Wait: 25 min
Total: 43 min
Makes: 2 panini sandwiches

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Ingredients

2 servings

For roasted tomatoes (skip if using jarred)
3 whole (500 g) Roma tomatoes, halved lengthwise, cut-side down (optional)
3 tbsp (45 ml) extra-virgin olive oil, 2 tbsp for roasting tomatoes (if using fresh), 1 tbsp for brushing bread
For roasted tomatoes (skip if using jarred)
2 cloves (6 g) garlic cloves, minced (optional)
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) black pepper, freshly ground (optional)
For roasted tomatoes (skip if using jarred)
1 tsp (1 g) dried oregano (optional)
2 rolls (340 g) ciabatta rolls, halved lengthwise
1 can (120 g) (120 g) canned sardines in olive oil, drained well
6 oz (170 g) fresh mozzarella, sliced 1/4-inch (6 mm) thick
10 leaves (4 g) fresh basil leaves, torn by hand
¼ onion (25 g) red onion, very thinly sliced (optional)
1 cup (200 g) roasted tomatoes, jarred roasted or homemade, drained of excess oil if jarred

Equipment (5)

Panini press, or griddle/skillet with a heavy skillet for weight
Baking sheet (optional, only if roasting fresh tomatoes)
Fine-mesh strainer
Cutting board and sharp knife
Spatula

Steps

Before you start

If roasting fresh tomatoes, preheat oven to 400°F (200°C)
Gather and measure all ingredients before assembling—the panini comes together quickly
Have a panini press or griddle ready and heated
Open and drain canned sardines in advance

1
Roast fresh tomatoes (optional)Oven 400°F / 205°C
- If making fresh roasted tomatoes, preheat oven to 400°F (200°C).
- Place 3 halved Roma tomatoes cut-side up on a baking sheet.
- Drizzle with 2 tbsp olive oil, scatter 2 minced garlic cloves over top, and season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp dried oregano if desired.
- Roast for 20–25 minutes until the tomato edges are caramelized and the flesh is soft and collapsed slightly.
- Remove and let cool.
- If using jarred roasted tomatoes, skip this step entirely.
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Ready when: Tomato edges caramelized and flesh soft and collapsed
Tip: If using jarred roasted tomatoes instead, you will save about 30 minutes overall.
2
Drain and prep sardines
- Place the canned sardines in a fine-mesh strainer and drain thoroughly, pressing gently with a spoon to remove excess oil.
- This prevents the panini from becoming soggy.
- Gently break the sardines into bite-sized pieces if they're whole.
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Tip: Draining well is crucial—excess liquid makes the bread soggy. Don't over-handle the sardines or they'll crumble into tiny pieces.
3
Slice mozzarella and prep herbs
- Slice the fresh mozzarella into 1/4-inch (6 mm) thick pieces.
- Tear the fresh basil leaves by hand into bite-sized pieces.
- If using red onion, slice it very thin (about 1/8-inch thick).
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Tip: Tear basil by hand rather than cutting it with a knife, which bruises the leaves and turns them dark.
4
Build the sandwich
- If you haven't already, split each ciabatta roll in half lengthwise, creating 4 pieces.
- Lightly brush the outside (crust) of each piece with the remaining 1 tbsp olive oil, using about 1/4 tsp per side.
- On the two bottom halves, layer in this order: mozzarella slices (about 3 oz per sandwich), drained sardines broken into pieces (about 2 oz per sandwich), roasted tomatoes (about 1/2 cup or 100 g per sandwich), torn fresh basil, and red onion slices if using.
- Season lightly with salt and black pepper.
- Top each with the upper half of ciabatta, oil-side up.
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Tip: Brush the outside of the bread so it gets golden and crispy; avoid oiling the inside surfaces, which will make the bread soggy and prevent good crust formation.
5
Preheat cooking surfaceOven 400°F / 205°C
- Heat a panini press to medium-high heat (about 400°F / 200°C if your press has a temperature control), or place a griddle or large cast-iron skillet over medium-high heat for 1–2 minutes until very hot.
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Ready when: A drop of water sizzles immediately when flicked onto the surface
6
Press and grill panini
- Carefully place one or both assembled sandwiches on the hot panini press or griddle, oil-side down.
- If using a panini press, close it gently and cook for 3–4 minutes without moving the sandwich.
- If using a griddle or skillet, place another heavy skillet or press on top as weight and cook 3–4 minutes.
- The bread should become golden brown and crispy.
- Carefully flip the sandwich(es) with a spatula and cook the other side for 2–3 minutes until also golden and the filling is hot.
- The mozzarella should be fully melted and the sardines heated through.
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Ready when: Bread is golden brown and crispy on both sides; cheese is melted; filling is hot throughout
Tip: Resist pressing too hard, or filling will squeeze out the sides. If the bread browns too quickly, reduce heat to medium and cook longer. If cheese won't melt, cover with a lid or foil for the last minute.
7
Serve immediately
- Transfer the cooked panini to a cutting board.
- Let them rest for 1–2 minutes so the filling sets slightly and cools just enough to handle.
- Cut diagonally if desired.
- Serve while still warm.
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Tip: Cutting diagonally is traditional for panini and makes them easier and more fun to eat.

Good to know

Tips

Canned sardines packed in olive oil have considerably better flavor than those packed in water; drain well either way to avoid sogginess.
Fresh Roma tomatoes roasted cut-side down develop better caramelization and deeper, more concentrated flavor than other varieties.
A proper two-sided panini press with both top and bottom heating elements gives the best results with minimal effort, but a griddle with a weighted heavy skillet on top produces equally crispy, warm panini.
This panini pairs beautifully with a crisp white wine such as Verdicchio or Pinot Grigio, or with a fresh lemon water and simple green salad.

Make ahead

Roasted tomatoes can be prepared up to 2 days ahead and refrigerated. The panini is best assembled and pressed fresh, but can be assembled up to 30 minutes ahead at room temperature before pressing.

Storage & reheating

Best enjoyed immediately while warm. Leftovers can be stored in an airtight container in the refrigerator for 1 day and reheated in a panini press or skillet over medium heat for 2–3 minutes until warmed through. Do not freeze.

Substitutions

canned sardines in olive oil → Anchovies. Use 3/4 the amount (90 g), as they are stronger and saltier in flavor
fresh mozzarella → Provolone or fontina cheese. Use the same weight (170 g); these cheeses have more developed flavor and melt beautifully
ciabatta rolls → Focaccia or sourdough bread. Any crusty Italian bread works; adjust thickness to about 3/4-inch slices
dried oregano → Fresh oregano or fresh thyme. Use 1 tbsp fresh herbs, added to the roasting pan at the end rather than at the start