Tomato, Mozzarella & Pesto Panini

Total Time
Prep 15 mins
Cook 3 mins

A delicious recipe from Ina Garten's cookbook, Barefoot Contessa at Home. If you don't have a panini press, that's okay, just place in a skillet with a heavy weight on top(foil covered brick, or heavy cast iron skillet, etc.) Enjoy!

Ingredients Nutrition


  1. Preheat a panini grill machine or a heavy skillet.
  2. Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
  3. Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.
  4. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.
  5. Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).
  6. Cut the sandwiches in half and serve warm. Enjoy!
  7. Note:.
  8. This is also excellent with a slice of roasted red bell pepper in it!
Most Helpful

5 5

Yum, fantastic combo! I used a wholegrain gluten-free bread. Thanks for sharing! Veggie Swap 45

5 5

Loved this!!! I think I would like it on a sourdough bread next time.

5 5

I'm new to pesto, and I love it! I probably put too much on the sandwich, but it was soooo good! I used some homemade bread instead of the whole wheat. And my sandwich press didn't do too good a job, because it was so thick, so next time I will use the skillet! This sammie alone is a good reason to keep fresh pesto in the fridge. Thnx for sharing, Sharon! Made for KcK's Forum.