Panera-Style Tomato and Mozzarella Panini I enjoy Panera’s Tomato and Mozzarella Panini a lot that I chose to make it myself. This vegetarian dish comes quite near the initial!

Things I Can’ t Stand

There are a great deal of generally enjoyed things that I can’t stand:

Movies— Yes, that’s ideal, I dislike films. Movies in basic. I dislike how loud they are. I dislike cinematic ratings. I dislike going to the films. And being in one area, not doing anything else however enjoying a motion picture is simply excruciating to me.

GreekYogurt— Stop informing me how thick and velvety it is. I do not care. I will never ever consume it. “Thick and creamy” does not offset “sour and fetid.”

GreetingCards— Unless and till somebody brings out a line of cards for psychological cripples like me (“Hey, you’re alright. I don’t hate you. Cordially, Kiersten”), welcoming cards simply aren’t my bag.

FreshTomatoes— Not just do I not like fresh tomatoes, I’ve never ever even attempted one. I simply understand I do not like them.

Tomatoes and Basil
So let’s discuss that last one. Fresh tomatoes. You may discover it odd that my preferred sandwich at Panera is the Tomato and Mozzarella Panini, thinking about that it has the feared fresh tomatoes on it. But as quickly as I get it, I take it apart and thoroughly select off the fresh tomatoes prior to I begin consuming. And let’s be genuine, it’s not like vegetarians have a lots of other alternatives atPanera So the Tomato and Mozzarella Panini it is.

Unfortunately, we do not have a Panera in our town, so what utilized to be a relatively regular lunch drop in between weekend errands has now end up being an uncommon event. I began actually missing out on that panini, so I had the fantastic concept of attempting to make a copycat dish, completely understanding that the majority of my efforts at copycat dishes are straight-out catastrophes. But this appeared basic enough!

How to Make a Panera-Style Tomato & Mozzarella PaniniAbout the Recipe

The very first thing I needed to do was deconstruct Panera’s Tomato and MozzarellaPanini What makes it so tasty? Well! There’s a tomato pesto spread on the ciabatta bread. Then that’s topped with oven-roasted tomatoes and (my disliked) fresh tomato pieces. There’s fresh mozzarella on top of that and a couple of basil leaves– very few!

Cold Tomato & Mozzarella Panini
You’ll need to make this and inform me what you believe, however I type of think I accomplished. Is it an precise reproduction of the Panera sandwich? Okay, possibly not. But it’s actually, actually close! Unlike the Panera one, which just comes grilled, you can do this one cold too. If you’re a fellow fresh tomato hater (SOLIDARITY!), you can make yours without. And if you enjoy fresh tomatoes, you can include additional. Everyone wins.


Panera-StyleTomato and Mozzarella Panini

Grilled Tomato and Mozzarella Panini


A grilled panini topped with tomato pesto, fresh tomatoes, and oven-roasted tomatoes. It’s not a Panera copycat, it’s a tribute.

  • PrepTime: 25 minutes
  • CookTime: 35 minutes
  • TotalTime: 1 hour
  • Yield: 4



  • 2 Roma tomatoes, sliced into 1/4-inch rounds
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 tsp Italian spices
  • salt and pepper, to taste


  • 1/2 cup sun-dried tomatoes (the kind that are available in a container of oil)
  • 1 tablespoon oil from sun-dried tomato container
  • 2 tablespoon shredded Parmesan cheese
  • 5 basil leaves


  • 1 big loaf of ciabatta bread
  • TomatoPesto
  • RoastedTomatoes
  • 1 tomato, very finely sliced
  • 1/4 cup basil leaves
  • 4 oz fresh mozzarella cheese, cut into 8 pieces
  • olive oil to brush grill or panini press



  1. Preheat oven to 400 ° F.
  2. Place tomato pieces on a rimmed baking sheet that’s been lined with parchment paper. Drizzle with olive oil and balsamic vinegar, then spray with Italian spices, salt, and pepper.
  3. Bake for 20–25 minutes or till softened and starting to brown.


  1. Combine all components in food mill and procedure till smooth.


  1. Preheat panini press or grill to high.
  2. Cut ciabatta bread into 4 equivalent areas and then cut each area in half lengthwise. Spread tomato pesto onto the bottom of each ciabatta area. Top with roasted tomatoes, fresh tomatoes, basil leaves, and mozzarella.
  3. Brush grill with olive oil. Place panini onto press and heat till cheese has actually melted, about 8–10 minutes (depending upon the brand name and kind of press you utilize).

This post was initially released on 2 July 2012.



Kiersten is the creator and editor of Oh My Veggies.

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