It’s a pizza panini! This panini recipe has a homemade tomato sauce that is combined with cheese and pepperoni and grilled inside a sandwich for an easy meal both sandwich and pizza lovers will enjoy.
I’ve been a bit out of sorts this week. I stared the week off without a menu planned, and I have ended the week that way, too. I have family dinner at my sister’s house tomorrow, and I haven’t even decided what I am going to bring yet. Every day that I have cooked this week, I’ve gone to the grocery store on my way home from work, just having decided what to make that night, with no clue of what was going to happen the rest of the week. Maybe that’s why I’m feeling so exhausted right now and why I am SO happy it’s the weekend. I just know that I need to start next week off with a grocery list and 1 trip to the grocery store!!
One good thing that happened out of my disorganization this week was that I came across this recipe. I was at work, I didn’t have my notebook of RR recipes that I wanted to try, so I went online. I didn’t have time to search through tons of recipes, but I saw the link for sandwiches and thought to myself – not only would a sandwich be an easy dinner, but we haven’t had sandwiches for awhile! This was the first panini recipe that caught my eye, and it was a perfect one. Delicious, sweet tomatoes (from my garden!) make up a deliciously easy sauce, and you just can’t go wrong with chunks of melted mozzarella. These were so super easy, too – I can totally see making this panini recipe again!!
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- 2 pints grape tomatoes
- 2 tablespoons EVOO
- 1 teaspoon dried oregano
- salt and pepper
- 4 ciabatta rolls, cut in half
- 1 ball fresh regular or smoked mozzarella
- 12 leaves basil, torn
- ¼ pound sliced pepperoni (optional)
- Preheat the oven to 425F. Preheat a panini grill or place a large skillet over medium heat.
- Scatter the tomatoes onto a baking sheet and toss them with the olive oil, oregano, salt and pepper. Roast in the oven until they begin to burst, 15 to 20 minutes. Transfer the tomatoes to a large bowl and mash them into a chunky sauce using a spoon or potato masher.
- Spread the tomato sauce over the cut side of each roll. Arrange the mozzarella and basil over the top, and if you are using pepperoni, layer that in as well. Close up the sandwiches and place on the panini grill until toasted and heated through and the cheese is melted. (If you are using a skillet, weigh the sandwich down with another pan and flip over once one side is toasted.)
- Cut the sandwiches and serve.