Tomato, Basil, and Mozzarella Panini (16 Minutes)

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If there’s one sandwich that screams summer, this might be it. This tomato, basil, and mozzarella panini is the perfect blend of tangy, savory, and fresh flavors, making it a perfect meal any time of day. It can also be customized to your liking or expanded upon with chicken, bacon, or avocado if you’re craving an even heartier meal.

  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Total Time: 16 minutes
  • Yield: 2 sandwiches 1x

Ingredients

Units Scale
  • 4 slices of bread (sourdough or Italian bread works well)
  • 4 oz. fresh mozzarella cheese, sliced
  • 2 medium-sized tomatoes, sliced
  • 8–10 fresh basil leaves
  • 2 tbsp. extra-virgin olive oil
  • Salt and black pepper, to taste

Instructions

  1. Preheat a panini press or grill pan on medium-high heat.
  2. Brush one side of each bread slice with olive oil.
  3. On the other side of the bread, layer the mozzarella, tomato, and basil leaves, then sprinkle with salt and pepper.
  4. Top with the remaining slices of bread, oil side up.
  5. Place the sandwich in the panini press or grill pan and cook for 2-3 minutes, or until the bread is golden brown and the cheese is melted.
  6. Cut the sandwich in half and serve hot.

Notes

I love this sandwich because it’s so simple to put together and tastes like something I’d order off of a menu at a Mediterranean restaurant. Plus, it’s a great way to use up any leftover bread, cheese, or tomatoes that you may have on hand. Serve your panini with a side salad or soup for a complete meal and enjoy!

Nutrition

  • Serving Size: 1 sandwich
  • Calories: 424 calories
  • Sugar: 6g
  • Sodium: 600mg
  • Fat: 23g
  • Carbohydrates: 34g
  • Fiber: 3g
  • Protein: 17g
  • Cholesterol: 51mg

Pair this with...

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Leafy Greens Side Salad

Kick things off with a bed of your favorite mixed greens—whether it's spinach, arugula, romaine, or a combination of all. Next, layer on thinly sliced red onion, adding a sharp and colorful zing. Slice a cucumber into neat rounds, offering cool and refreshing bites throughout the salad. Halve some juicy cherry tomatoes and scatter them in, lending their sweet-tart bursts. Finally, dot the salad with pitted green olives, introducing a briny depth. For dressing, a simple vinaigrette made of olive oil, lemon juice, salt, and pepper does wonders. Drizzle it over the salad, toss everything gently, and serve.

Homemade Lemonade

Begin with fresh, plump lemons, which will be the star of this refreshing concoction. Roll the lemons on the counter with a bit of pressure to maximize juice extraction. Cut and squeeze them, aiming for about a cup of lemon juice. In a separate saucepan, create a simple syrup by dissolving sugar in water over medium heat; this ensures your lemonade has a smooth, sweet base. Combine this syrup with your fresh lemon juice in a pitcher. Add in 4-5 cups of cold water, tasting as you go to find the perfect balance between tart and sweet. Stir well, and for an added touch, toss in a few lemon slices or even a sprig of mint or basil for an aromatic twist.

For Tomorrow's Dinner

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