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Grilled tomato and basil panini with fresh mozzarella

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  • 1 loaf California Truckee Sourdough Ciabatta or your choice of handcrafted California bread
  • Softened butter
  • 2 large tomatoes, cubed
  • 8 to 10 leaves fresh basil
  • 1 1/2 tbsp. olive oil
  • Salt and ground black pepper, to taste
  • 1 (8-oz.) tub Mozzarella Fresca Bocconcini


Cut the loaf of bread into thirds, then slice in half horizontally. Spread butter evenly on the uncut portions of the bread; set aside. Place tomatoes in a bowl. Tear basil into small pieces and add to bowl. Stir in olive oil, salt and pepper. With a large spoon, transfer the tomato mixture to the bottom slices of bread. Slice mozzarella on top of tomatoes. Put the top slices of bread on the sandwiches and place in a sandwich maker. Cook on medium to high heat for 8 to 10 minutes or until bread is crispy to the touch. Cut in half to serve. (The sandwiches may also be cooked in a skillet.)

Serves 3

Califonia Bountiful