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Panini with Roasted Tomatoes, Squash, and Mozzarella

Panini with Roasted Tomatoes, Squash, and Mozzarella

Panini are, literally, little breads,or rolls. When Italians say panini today, they actually mean panini imbottiti, or filled rolls -- in other words, Italian sandwiches. Ideally, one makes these sandwiches on round, crusty rolls that have the outer texture of good French or Italian bread, along with a coarse crumb inside. If you can't find such rolls, make the sandwiches on individually sized sections of French or Italian bread. We sell lots of these every day at the store. Makes 8 sandwiches

SKU 648-Recipe


  • 1 large zucchini (about 3/4 pound), thinly sliced lengthwise
  • 1 large yellow squash (about 3/4 pound), sliced thin lengthwise
  • 8 plum tomatoes, cut in quarters
  • salt and pepper to taste
  • 1 garlic clove, finely minced
  • 2 tablespoons balsamic vinegar
  • 6 tablespoons olive oil
  • 8 large, round rolls
  • 1 pound fresh mozzarella, cut in 8 slices
  • 16 large fresh basil leaves


  1. Preheat oven to 400 degrees.
  2. Place the zucchini, yellow squash, and tomatoes on a roasting pan, and season with salt and pepper. Cook in preheated oven for 10 to 15 minutes, or until the zucchini and squash are very soft and the tomatoes are juicy and slightly blackened.
  3. Place the garlic in a small bowl, and whisk in the vinegar and olive oil. Season with salt and pepper, and let the mixture stand for about 2 hours.
  4. When ready to serve, cut each roll in two and sprinkle each half with the vinaigrette. Separate the squash and zucchini and place equal portions on 8 bottom halves of rolls. To each, add 1 slice of mozzarella and 2 basil leaves. Pour the remaining vinaigrette over all. Cover each slice with the other bread half and serve.