Jul 14 2026
Restaurants›Il Buco Alimentari & Vineria›Fresh Mozzarella Panino Recipe

Fresh Mozzarella Panino Recipe

Inspired by Il Buco Alimentari & Vineria
Time1h
Serves2

Dried tomatoes marinated with herbs, garlic and chili pepper, fresh basil, balsamic & olive oil.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Dried Tomato Filling

Panino Assembly

Method

Preparing Dried Tomatoes

  1. 1

    Marinate Dried Tomatoes

    In a bowl, combine the dried tomatoes, olive oil, minced garlic, chili pepper flakes, oregano, salt, and black pepper. Mix well to ensure the tomatoes are evenly coated.

  2. 2

    Let it Sit

    Cover the bowl with plastic wrap and let it sit at room temperature for at least 30 minutes to allow the flavors to meld.

Assembling the Panino

  1. 3

    Prepare the Bread

    Preheat a panini press or grill pan over medium heat. Slice the ciabatta bread in half horizontally.

  2. 4

    Layer Ingredients

    On the bottom half of each ciabatta piece, layer the marinated dried tomatoes, slices of fresh mozzarella, and a handful of fresh basil leaves.

  3. 5

    Add Balsamic

    Drizzle balsamic vinegar over the filling before placing the top half of the ciabatta on.

  4. 6

    Brush with Olive Oil

    Brush the top of the sandwich with olive oil to help it crisp up during cooking.

Cooking the Panino

  1. 7

    Grill the Panino

    Place the assembled panino in the preheated panini press or grill pan. Cook for about 3-5 minutes or until the bread is golden brown and the cheese has melted.

  2. 8

    Serve

    Remove from heat, slice the panino in half, and serve hot, optionally garnished with additional fresh basil.

More from Il Buco Alimentari & Vineria