Mozzarella and Basil Panini

    15 minutes

    And extremely easy and delicious panini, the perfect light lunch or snack. You don't need a panini press to make it so long as you have a heavy frypan.

    119 people made this

    Serves: 1 

    • 1 French roll, split
    • 1 teaspoon balsamic vinegar
    • 2 slices mozzarella cheese
    • 1 small tomato, sliced
    • 4 fresh basil leaves
    • 1 tablespoon olive oil

    Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Preheat a frypan over medium-low heat.
    2. Sprinkle cut sides of roll with balsamic vinegar. Layer one slice of mozzarella cheese, tomato slices, basil leaves and the remaining slice of mozzarella cheese on the roll. Close sandwich; rub outside with olive oil.
    3. Place sandwich in preheated frypan; top with another heavy frypan to press. Cook until bread is toasted and golden, about 3 minutes. Flip sandwich; top with frypan. Cook second side until toasted, about an additional 2 minutes.

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    Reviews and Ratings
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    Reviews in English (92)


    Made this on my George Foreman grill in under 10 minutes. I was worried that the sandwich was going to be too tall to fit, but it was a-ok. I held the grill down for a minute, and after that just let it be. The bread toasted better than I expected, and had better color/texture where ever I had put the olive oil. Added the balsamic to the tomatoes instead of the bread (was afraid the bread would get soggy), and added S&P to the fresh mozzarella. Super fast & easy & tasty = 5 stars.  -  03 Jun 2009  (Review from Allrecipes USA and Canada)


    This is actually my recipe and I also put some sliced red onion on there as well. Enjoy!  -  22 May 2009  (Review from Allrecipes USA and Canada)


    This is my new favorite hot sandwich! I used balsamic glaze because I like the concentrated sweetness and tang but otherwise, I made the sandwich as per the recipe and it was fantastic. It was simple and quick. The flavors go so well together. Next time I will use onions as Mrs. Williams suggested, but for now my tummy is happy.  -  26 May 2009  (Review from Allrecipes USA and Canada)