This vegetarian Oven Roasted Tomato and Pesto Panini highlights the best summer flavors with fresh mozzarella, sweet roasted tomatoes, and basil pesto. It's an easy and delicious choice for lunch or dinner!
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Are we in melty sandwich mode yet?
I kind of think of melty sandwiches as a cold weather food, but when pesto is this good and fresh, we just have to do it, right? Add in fresh from the garden tomatoes and we're really onto something.
I can't get enough of this Oven Roasted Tomato and Pesto Panini, which slow roasts roma tomatoes into pure summer candy. That slow roasting (it doesn't really take that long, I promise!) is a magical process that makes the tomatoes a little chewy, a little savory, and a lot delicious.
Pair those rosy little gems with summer's freshest pesto and a lot of melty cheese and crusty bread and you have an easy summer dinner. Serve it with a side salad for that true fancy sandwich shop feel!
Ingredients
- Roma tomatoes
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- Garlic
- Ciabatta bread
- Pesto
- Mozzarella cheese
- Provolone cheese
How to make a pesto panini
- Preheat the oven to 325ºF.
- Line a baking sheet with parchment paper and arrange the tomato slices in an even layer.
- Drizzle with olive oil, season with salt and pepper, and sprinkle evenly with the crushed garlic.
- Bake until the tomatoes have released a lot of their moisture and are beginning to brown slightly, about 65 minutes.
- Meanwhile, heat a panini press to medium high.
- Spread the inside of all the bread with pesto, then place one slice of mozzarella on the bottom piece of bread, add 4-6 tomato slices, and top with one slice of provolone. Replace the top piece of bread and grill sandwiches, in batches if necessary, until crusty and melted, about 5 minutes.
Top tips
Get good bread
Bread will make or break a sandwich, in my opinion. I like to get a loaf of ciabatta and cut it up into sandwich sized pieces, but you could also get individual ciabatta rolls if that's more convenient for you.
This recipe just will not work with regular sandwich bread because it is too soft to hold up against the filling, so if you can't find ciabatta try another crusty bread.
Make oven roasted tomatoes ahead of time
You can prepare and cook the tomatoes up to 3 days in advance, making this a very quick dinner recipe!
How to store tomato and pesto panini
This sandwich is best eaten right after making, but leftovers can be kept wrapped in plastic in the refrigerator for up to 3 days. I recommend reheating by microwaving for 30 seconds, then finishing it in the oven or panini press to make sure it's hot in the middle and crispy on the outside.
Tips for customizing your vegetarian pesto panini
- Go store-bought with your pesto if you don't want to make it yourself, or swap it for or your other favorite pesto (like basil, pistachio, arugula, or spinach)
- Use your favorite crusty bread if you're not into ciabatta
- Toss in some leafy greens like baby spinach or kale
- Drizzle the inside with a balsamic reduction
- Add any of your favorite roasted veggies to the filling such as carrots, zucchini, or eggplant
- Add crushed red pepper flakes or sriracha to spice it up
FAQ
I love my Cuisinart Griddler (affiliate link) for making paninis and pretty much anything else that would require a grill, press, or griddle. It has plates that are smooth on one side and ridged like a grill plate on the other, so you can get those great grill marks on your sandwich!
If you don't have a panini press, you can make this recipe in a frying pan. I recommend keeping the heat on low and covering the pan with a lid to give the cheese time to melt while the bread gets golden and crispy. You could also bake the sandwich in a 400ºF oven for 5 minutes or until melty.
More vegetarian sandwich recipes
- Eggplant Panini
- The Best Veggie Sandwich
- Cheesy Hummus and Veggie Panini
- Cajun Tofu Wraps
- Double Bean Pita Sandwich
- Peach, Arugula, and Goat Cheese Sandwich
- Hummus Sandwich
- Greek Chickpea Wraps
- Eggplant Parmesan Sandwich
- Harissa Grilled Cheese
- Butternut Squash and Sage Pesto Grilled Cheese
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Oven Roasted Tomato and Pesto Panini
Ingredients
- 3 roma tomatoes, ends removed, sliced ¼" thick
- Olive oil
- Coarse kosher salt and freshly ground black pepper
- 2-3 cloves garlic, crushed
- 4 sandwich sized chunks of ciabatta bread, cut in half horizontally
- ½ cup pesto
- 4 slices mozzarella cheese
- 4 slices provolone cheese
Instructions
- Preheat the oven to 325ºF.
- Line a baking sheet with parchment paper and arrange the tomato slices in an even layer.
- Drizzle with olive oil, season with salt and pepper, and sprinkle evenly with the crushed garlic.
- Bake until the tomatoes have released a lot of their moisture and are beginning to brown slightly, about 65 minutes.
- Meanwhile, heat a panini press to medium high.
- Spread the inside of all the bread with pesto, then place one slice of mozzarella on the bottom piece of bread, add 4-6 tomato slices, and top with one one slice of provolone. Replace the top piece of bread and grill sandwiches, in batches if necessary, until crusty and melted, about 5 minutes.
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