Tomato Mozzarello Panini

Debi McMurray

By
@MCFOODIE

I love the sandwich I get at Panaro Bread Company so I tried to make it at home and it comes pretty close.


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Rating:

Comments:

Prep:

15 Min

Cook:

10 Min

Method:

Sandwich Press

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a wonderfully easy sandwich that is tasty just as it is. It would also be great with some added basil or shredded chicken. I didn’t have a panini griddle on hand, so we improvised by using an iron skillet to weight the sandwich down while it cooked - worked like a charm!

Ingredients

ciabatta bread
mozzarella cheese
sundried tomatoes, jarred
olive oil (or butter)
panini maker or good skillet

Directions Step-By-Step

1
TAKE YOUR CIABATTA BREAD AND SLICE IT TO SANDWICH SIZE. SLICE IN HALF. I USE A REALLY GOOD MOZZERELLA CHEESE. ADD SUNDRIED TOMATOES FROM THE JAR THAT ARE PACKED IN THE OLIVE OIL. TAKE THEM OUT AND GIVE THEM A ROUGH CHOP (THEY ARE ALREADY LITTLE). MAKE SURE THE OIL IS NOT OOZING FROM THEM OR THE SANDWICH WILL BE OILY.
PUT JUST A LITTLE OIL OR BUTTER IN THE MAKER OR SKILLET. (OR YOU CAN USE SPRAY) JUST ENOUGH SO THE SANDWICH WILL NOT BURN. THEN HEAT UNTIL THE SANDWICH MELTS THE CHEESE THROROUGHLY.
SANDWICH IS DONE. IT IS SIMPLY DELICIOUS.

About this Recipe

Course/Dish: Sandwiches
Main Ingredient: Bread
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy