15-Minute Grilled Tomato Mozzarella Panini
These Italian-inspired grilled paninis feature fresh mozzarella, ripe tomato slices, and peppery arugula nestled between herb-seasoned bread. The combination of red wine vinegar, oregano, and olive oil creates a flavorful base, while grilling transforms the sandwich into a golden, melty delight. Perfect for a quick lunch or light dinner, these paninis offer restaurant-quality flavor at home. The final touch of fresh garlic rubbed on the warm crust adds an authentic Italian finish that this simple sandwich into something special.
Ingredients
- 1 ½ teaspoon red wine vinegar
- ½ teaspoon olive oil
- ¼ teaspoon dried oregano
- ⅛ teaspoon salt
- ⅛ teaspoon fresh ground black pepper
- 4 ounces Italian bread, cut into eight 1/2-inch-thick piecesgluten-free bread1:1gluten-free
Ensure bread is sturdy enough for grilling
- 2 ounces fresh whole milk mozzarella cheese, thinly slicedvegan mozzarella1:1vegandairy-free
Use plant-based cheese for dairy-free option
- 1 whole fresh plum tomato, cut into eight thin slices
- 1 cup baby arugula leaves
- olive oil cooking spray
- 1 clove garlic, peeled and cut in half
Instructions
- 1
Preheat a grill or panini press
- 2
Combine red wine vinegar, olive oil, oregano, salt, and pepper in a small bowl and stir well
- 3
Brush the oil mixture on one side of each bread slice using a basting brush
- 4
Layout 4 bread slices on a flat surface with oiled sides up
- 5
Layer each slice with mozzarella cheese, tomato slices, and arugula, then top with remaining bread slices oiled side down
- 6
Coat both sides of each sandwich with cooking spray
- 7
Place sandwiches on grill or panini press and press down with spatula for 1 to 2 minutes
- 8
Flip sandwiches, press again, and cook another 1 to 2 minutes until cheese melts
- 9
Remove from heat and rub cut garlic clove on the outside of the bread
- 10
Serve immediately
Tips
Use a panini press if available for even browning and perfect grill marks on both sides of the sandwich.
Pat tomato slices dry with paper towels before assembling to prevent the bread from becoming soggy.
For extra flavor, try using flavored olive oil or add a thin spread of pesto to the bread before grilling.
Good to Know
Best served immediately while warm and cheese is melted. Leftovers can be stored wrapped in refrigerator for 1 day and reheated in toaster oven.
Prepare oil mixture and slice ingredients up to 4 hours ahead. Assemble and grill just before serving for best texture.
Serve immediately while hot with a side of chips, soup, or simple salad for a complete meal.
Common Mistakes
Avoid overfilling sandwiches or cheese will ooze out during grilling
Don't skip the cooking spray or sandwiches may stick to the grill
Press gently to avoid squishing out all the filling
Substitutions
Dairy-Free Swaps
Use plant-based cheese for dairy-free option
Gluten-Free Swaps
Ensure bread is sturdy enough for grilling
General Alternatives
FAQ
Can I make these without a panini press?
Yes, use a regular grill, grill pan, or heavy skillet. Press down with a spatula and weigh down with another pan if needed for even browning.
What if I don't have arugula?
Substitute with baby spinach, basil leaves, or even thin lettuce. Arugula adds a peppery bite, so adjust seasonings if using milder greens.
How long will these keep?
Best eaten immediately while cheese is melted. Assembled sandwiches keep 1 day refrigerated but will need reheating and won't be as crispy.