Panini With Roasted Tomatoes and Mozzarella on Rosemary Bread

Roasted tomato and mozzarella paniniThe next time you’re in a lunch conundrum, consider forgoing the subway menu and try this simple gourmet sandwich instead. I’m a big fan of food assembly, especially when it comes to sandwiches and sandwich-like concoctions. They deliver the flavor often without requiring too much time preparing or cooking, which is great when you’re pressed for time. And this sandwich delivers big in almost no time at all. Once you have all the ingredients gathered,  your rustic panini is just minutes away.

Yield: 4 Servings

WIU = “What I’m Using”


  • Sliced bakery fresh aromatic bread loaf, (WIU: Organic Rosemary Olive Oil Loaf from Wegmans Bakery)
  • 4 slices mozzarella cheese (WIU: pre-sliced Andrew & Everett Mozzarella)
  • 3 sun dried tomatoes packed in olive oil, chopped into slivers
  • 4 slices Bresaola (dried beef) or other finely sliced dried meat
  • Cooking spray
  • Clean pan and can for weight

Mist a griddle or cast iron skillet with cooking spray, heat until hot.

Place 4 slices of olive oil bread on the hot griddle. Top each piece of bread with a slice of the mozzarella, a sprinkling of the tomato slivers and a slice of Bresaola. Finish with another slice of the olive oil loaf.

Flip sandwiches over once one side is golden brown. Place a clean heavy skillet and a can for weight on top of your sandwiches or feel free to use your sandwich flattening mechanism of choice (I used a mason brick covered in foil). Toast until the second side is also golden brown.

Remove from heat and enjoy these sandwiches hot. I prefer them with a salad or a bundle of palate cleansing grapes.

If you’ve made this sandwich, please share your thoughts and any ingredient edits you made below…

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