Farmhouse Tomato & Mozzarella Panini with Farmhouse Infused Olive Oil

Juicy tomato slices, creamy mozzarella, fragrant basil, and golden toasted bread come together in a panini that feels simple, cozy, and full of flavor. A brush of Farmhouse Infused Olive Oil Blend adds basil, Italian oregano, garlic, onion, black pepper, red pepper flake, and sea salt notes that seep into every crisp bite, making this an easy lunch or relaxed dinner you’ll want to make again.

Garden Infuzions

Farmhouse Tomato & Mozzarella Panini with Farmhouse Infused Olive Oil

A warm, melty panini layered with juicy tomatoes, creamy mozzarella, fragrant basil, and toasted bread, all brushed with Farmhouse Infused Olive Oil Blend for a savory, garden-fresh finish.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 2 sandwiches

Course: Dinner, Lunch, Snacks

Cuisine: American Classics, Italian, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 4 slices sourdough bread
• 2 tablespoons Farmhouse Infused Olive Oil Blend plus more for brushing
• 4 ounces fresh mozzarella cheese sliced
• 1 medium ripe tomato sliced
• 6 fresh basil leaves
• 1 tablespoon mayonnaise
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 tablespoon unsalted butter

Equipment

• 1 Skillet or Panini Press For toasting the sandwich
• 1 Spatula For pressing and flipping
• 1 Cutting board For slicing tomatoes and serving
• 1 Chef’s knife For slicing bread and tomatoes

Method

 

Instructions

1. Brush one side of each bread slice lightly with Farmhouse Infused Olive Oil Blend.
2. Spread mayonnaise on the unbrushed side of two bread slices.
3. Layer mozzarella, tomato slices, basil leaves, salt, and black pepper on the mayonnaise side.
4. Close the sandwiches with the remaining bread slices, olive oil side facing out.
5. Heat a skillet or panini press over medium heat.
6. Add the sandwiches and cook until the bread is golden and the cheese is melted, pressing gently with a spatula or press.
7. Flip once if using a skillet and cook the second side until evenly toasted.
8. Rest for 1 minute, then slice and serve warm.

Notes

For the best texture, use tomatoes that are ripe but still firm and mozzarella that is well drained. If the bread browns quickly, lower the heat so the cheese has time to melt without overtoasting the crust. The blend’s basil, oregano, garlic, onion, pepper, red pepper flake, and sea salt notes make this sandwich taste like a garden lunch with a little extra attitude.

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Recipe Tips

Use well-drained mozzarella so the bread stays crisp and the filling melts cleanly. Slice the tomatoes just before assembling, then season lightly so the panini keeps its structure. If you want a deeper toast, press the sandwich a little longer over medium heat instead of rushing the finish.

Serving Suggestions

Serve the panini hot with a simple green salad, tomato soup, or a handful of kettle chips. It also works well cut into smaller pieces for a casual lunch platter or shared snack board.

Storage

This sandwich is best enjoyed right after pressing. If you need to make it ahead, assemble the ingredients separately and toast just before serving. Leftover cooked slices can be rewarmed in a skillet over low heat to bring back some of the crispness.

Variations

Add a few roasted red pepper strips for extra sweetness, swap in provolone for a sharper melt, or tuck in a handful of baby arugula after pressing for a peppery bite. You can also spread a thin layer of pesto on the bread for a richer herb finish.

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