- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 350 kcal
Quick summary
“This pressed panini combines ciabatta bread slices toasted in olive oil with melted mozzarella cheese, tomato, and pesto. A quick Italian-inspired snack with a crispy crust and chewy center.”
What you need to know
- Ciabatta bread has large air pockets that absorb the olive oil, ensuring even toasting and crispiness on the griddle.
- Placing mozzarella cheese both below and above tomato slices seals vegetables and prevents moisture from softening bread.
- Brushing olive oil on the outside of the slices ensures efficient thermal conduction and golden color.
Ingredients
Main
- 4 slices of ciabatta bread
- 200g of grated mozzarella cheese
- 2 medium tomatoes, sliced
- 2 tablespoons of pesto (optional)
- Salt and pepper to taste
- Olive oil for brushing
- Use fresh bread for better texture and flavor.
- Try different cheeses, such as provolone or cheddar.
- If you are making it for children, add slices of ham!
- For a spicy touch, add black pepper or hot sauce to the filling.
- Serve with a light salad or soup for a complete lunch.
Instructions
Principal
- Start by heating the sandwich maker or grill.
- Meanwhile, prepare the ingredients by slicing the tomatoes and grating the cheese.
- If desired, spread the pesto over the bread slices, this adds a special flavor.
- Assemble the panini: place a slice of bread at the base, add a generous layer of cheese, then the tomatoes and season with salt and pepper.
- Place more cheese on top and finish with the second slice of bread.
- Brush olive oil on the outer sides of the bread to ensure it stays golden and crispy.
- Place the panini in the sandwich maker and close. Cook for about 5-7 minutes or until the cheese is melted and the bread is golden brown.
- Carefully remove and let it cool for a minute before slicing in half.
Chef's tips
- Dry the tomato slices with paper towels before placing them in the sandwich so as not to soggy the crumb of the ciabatta.
- Press the sandwich press or grill with moderate weight so the heat melts the cheese without crushing the bread.
- Let the panini rest for 1 minute on a cutting board before slicing diagonally so the cheese sets without oozing out.
Variations
- Panini with ham: add thin slices of cooked ham or raw Parma-type ham between the cheese layers.
- Toque picante: add pickled jalapeño pepper slices or a few drops of hot sauce.
- Caprese version: add whole fresh basil leaves right after removing from the griddle.
Substitutions
- Ciabatta can be replaced with French baguette, sliced Italian bread, or sourdough bread.
- The mozzarella can be swapped for sliced provolone cheese, prato cheese, or cured standard Minas cheese.
- Basil pesto sauce can be replaced with black olive tapenade or garlic paste.
How to store
Consume the panini right after removing it from the sandwich maker to enjoy the melted cheese. If there are leftovers, store wrapped in aluminum foil in the refrigerator for up to 2 days and reheat in a dry skillet to restore the crunch.
Can it be frozen?
You can freeze the assembled panini while still cold without pressing, wrapped in plastic wrap for up to 2 months. Thaw in the refrigerator for 4 hours and take directly to the hot sandwich maker greased with olive oil until golden brown.
What to serve with
Pairs with a green salad of bitter leaves with balsamic vinaigrette or a steaming portion of creamy tomato soup. To drink, natural whole grape juice or sparkling water with Sicilian lemon slices.
Frequently asked questions
Is basil pesto mandatory in the recipe?
It is optional, but it adds herby notes of olive oil, nuts, and garlic that elevate the flavor profile of the Italian snack.
Can I make this panini in a regular stovetop frying pan?
Yes, brown over low heat in a non-stick skillet by placing a heavy lid or pot over the bread to press it.
Does the tomato not make the ciabatta crust soft?
If you slice it thin, dry it with paper towels, and place the cheese as a barrier between the bread and the tomato, the ciabatta remains crispy.
How to keep the bread from burning before the cheese melts?
Keep the sandwich maker at medium temperature and use coarsely grated room-temperature mozzarella cheese.
