Love the sound, look, and taste of a warm, crisp sandwich that when you pull it apart it oozes a delicious, gooey spread of cheese, and a peek of vibrant red hue of tomatoes and leafy greens? This easy Cheesy Pesto and Roasted Tomato Paninis recipe is one you’ll want to save A.S.A.P!
Now, I know “authentic” paninis require a panini press, however, it’s not something everyone has stored in their kitchen, and it can be quite expensive to purchase if not consistently used (although I hope this recipe might turn you into a panini-fanatic). So, if you don’t have one, there’s nothing to worry about, feel free to go along with this recipe as instructed. The directions of both options are virtually the same.
Let’s get started with what you’ll need for this 4-serving cheesy pesto and tomato panini meal:
Ingredients
- 4 Ciabatta Rolls
- 4 tbsp Pesto
- 2 large tomatoes
- A large handful of spinach
- 4 slices Mozzarella Cheese
- 8 slices White American cheese
- Salt and pepper
How to Make Cheesy Pesto and Roasted Tomato Paninis!
Preheat your oven to 450℉ (approx. 232℃), then on a cutting board, slice the tomatoes and layer them on a greased baking sheet. Season the tomatoes with salt and pepper, then let them roast for about 20 minutes in the oven.
Meanwhile, cut each Ciabatta roll in half (if not already pre-sliced) and add a tablespoon of pesto for each panini.
Add in your handful spinach, roasted tomatoes, a slice of mozzarella and two slices of white American cheese into each panini.
Using a panini press, if you have one, grill the paninis on each side until the cheese is nicely melted. Or, without using a panini press, place paninis on top of the stove in a heated skillet. You’ll want to use something flat like a spatula, or a pan cover that’s a little smaller than the skillet you’re using, to fully press down on the paninis while they’re grilling. This will help to give that authentic more-than-just-a-sandwich feel!
You’re now ready to serve!
I hope you enjoy this quick and crunchy recipe that you can easily share with family or friends, especially if you’re on-the-go. Make sure to enjoy the magical experience that is pulling apart a cheesy meal and if you’d like, share it with me in a comment below or Instagram post by tagging me at @mysavorycravings! Also feel free to look at my past recipes for more inspiration and stay on the lookout for more delicious meals coming your way soon!
Cheesy Pesto and Roasted Tomato Paninis
Ingredients
- 4 Ciabatta rolls
- 4 tbsp pesto
- 2 large tomatoes
- 1 large handful spinach
- 4 slices mozzarella cheese
- 8 slices white American cheese
- salt and pepper
Instructions
- Preheat your oven to 450℉ (approx. 232℃), then on a cutting board, slice the tomatoes and layer them on a greased baking sheet. Season the tomatoes with salt and pepper, then let them roast for about 20 minutes in the oven.
- Meanwhile, cut each Ciabatta roll in half (if not already pre-sliced) and add a tablespoon of pesto for each panini.
- Add in your handful spinach, roasted tomatoes, a slice of mozzarella and two slices of white American cheese into each panini.
- Using a panini press, if you have one, grill the paninis on each side until the cheese is nicely melted. Or, without using a panini press, place paninis on top of the stove in a heated skillet. You’ll want to use something flat like a spatula, or a pan cover that’s a little smaller than the skillet you’re using, to fully press down on the paninis while they’re grilling. This will help to give that authentic more-than-just-a-sandwich feel!
- Remove from heat and serve!