I’ve perfected a Starbucks copycat Tomato Mozzarella Sandwich that pairs roasted tomatoes, fresh mozzarella, and basil pesto into a simple, lunch-ready sandwich.
I never thought a lunchtime sandwich could feel like a small revelation, but my riff on the Starbucks Tomato Mozzarella Panini did. I was chasing that perfect bite where Roma tomatoes and fresh mozzarella meet, kissed by a little char, and somehow it hits different, like a secret the cafe never tells you.
It reminded me of those droolworthy Mozzarella Panini pics you see online but with a tiny twist that made me stop and taste twice, its messy, imperfect and honestly addictive, so if you like bright tangy hits, you might get hooked.
Ingredients
- Ciabatta roll: airy, chewy bread mostly carbs for energy, not much protein or fiber.
- Roma tomatoes: juicy, low calorie, vitamin C and fiber, tangy when roasted.
- Fresh mozzarella: creamy, mild, good source of protein and calcium, adds rich mouthfeel.
- Basil pesto: herb oil and nuts blended, high fat but flavorful, adds savory herbal punch.
- Extra virgin olive oil: heart healthy monounsaturated fats, boosts flavor and adds fruity notes.
- Basil leaves: fresh aroma, vitamins A and K, bright peppery note, low calorie.
- Balsamic glaze (optional): sweet and tangy syrup, small sugar content, adds acidity and depth.
Ingredient Quantities
- 1 ciabatta roll (about 6 to 8 oz)
- 2 medium Roma tomatoes, sliced
- 4 oz fresh mozzarella, thinly sliced
- 2 tbsp basil pesto (store bought or homemade)
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter or extra olive oil
- 1 tsp balsamic glaze (optional)
- 6 to 8 fresh basil leaves
- Salt and freshly ground black pepper
How to Make this
1. Preheat the oven to 400 F (200 C). Slice the Roma tomatoes about 1 4 inch thick, toss them with 1 tbsp extra virgin olive oil, a pinch of salt and black pepper, and spread them on a rimmed baking sheet.
2. Roast the tomatoes in the oven for 12 to 15 minutes until edges are slightly browned and they have lost some juice, then remove and let them cool a minute so they firm up.
3. Slice the ciabatta roll in half horizontally and spread 1 tbsp basil pesto on each cut side.
4. Layer the thin mozzarella slices (all 4 oz) onto the bottom half of the ciabatta, sprinkle a little salt and pepper over the cheese.
5. Lightly blot the roasted tomatoes with a paper towel to reduce excess moisture, then arrange them over the mozzarella so the cheese will melt into them.
6. Tear or stack the 6 to 8 fresh basil leaves on top of the tomatoes and, if you like, drizzle about 1 tsp balsamic glaze over everything for a sweet tang.
7. Close the sandwich and brush the outside of both bread halves with 1 tbsp unsalted butter or the extra olive oil, making sure the cut sides stay dry so the filling melts instead of leaking.
8. Heat a panini press or a heavy skillet over medium high heat. Grill the sandwich in the press until golden and the cheese is melted, about 3 to 5 minutes. If using a skillet, place the sandwich in the pan, press down with a heavy pan or foil wrapped brick, flip after 2 to 3 minutes and press again until the other side is golden and the cheese is melted.
9. Remove the panini, let it rest 1 to 2 minutes so the cheese sets a bit, then slice and serve. Don’t worry if a little tomato juice escapes, that just makes it taste more real.
Equipment Needed
1. Oven (preheat to 400 F)
2. Rimmed baking sheet
3. Chef’s knife
4. Cutting board
5. Serrated knife for slicing the sandwich
6. Measuring spoons (tablespoon and teaspoon)
7. Small bowl and spoon to toss the tomatoes then blot
8. Pastry brush or butter knife to coat the bread
9. Panini press or heavy skillet plus spatula and a heavy pan or foil wrapped brick for pressing
10. Paper towels and oven mitts
FAQ
Starbucks Roasted Tomato Mozzarella Panini Copycat Recipe Substitutions and Variations
- Ciabatta roll
- Baguette or Italian loaf — crustier, crisps up great
- Sourdough boule — adds a nice tang and holds fillings well
- Focaccia — softer, more olive oil flavor, keeps sandwich moist
- Roma tomatoes
- Heirloom tomatoes — sweeter and juicier, slice thin
- Vine‑ripe tomatoes — similar texture, usually more flavor
- Roasted cherry tomatoes — concentrate the sweetness if Romas are bland
- Fresh mozzarella
- Mozzarella di bufala — richer, creamier, use a little less
- Burrata — ultra creamy, tear and scatter the filling for melting pockets
- Provolone or young fontina — firmer, melts well, a sharper flavor
- Basil pesto
- Sun‑dried tomato pesto — tangy, gives a deeper tomato note
- Arugula or spinach pesto — peppery or milder green if you ran out of basil
- Garlic mayo with chopped basil — creamy and easy if you don’t have pesto
Pro Tips
– Press and pat the mozzarella and roasted tomato slices dry before you build the sandwich, soggy fillings ruin the best panini. For the cheese you can even wrap it in paper towels and press a little or pop it in the freezer for 8 to 10 minutes so it slices thin without turning to mush.
– Toast the cut sides of the ciabatta briefly before you assemble, that little pre-toast makes the bread way more resistant to tomato juice and keeps the sandwich from going limp.
– Mix a teaspoon or two of pesto into the butter or olive oil you use on the outside crust, taste wise it’s huge and the fat helps the bread brown evenly instead of burning fast.
– Toss a thin sprinkle of grated hard cheese like Parmesan or Pecorino between the mozzarella and tomatoes, it soaks up extra moisture and helps the inside stay creamy while the outside gets crispy.
– Get your panini press or skillet really hot so the cheese melts fast, that way you get a golden crust without overcooking the bread. If you dont have a press, use a heavy skillet or a foil-wrapped brick and press down hard, but watch it so it doesnt scorch.
Starbucks Roasted Tomato Mozzarella Panini Copycat Recipe
I’ve perfected a Starbucks copycat Tomato Mozzarella Sandwich that pairs roasted tomatoes, fresh mozzarella, and basil pesto into a simple, lunch-ready sandwich.
1
servings
1269
kcal
Equipment: 1. Oven (preheat to 400 F)
2. Rimmed baking sheet
3. Chef’s knife
4. Cutting board
5. Serrated knife for slicing the sandwich
6. Measuring spoons (tablespoon and teaspoon)
7. Small bowl and spoon to toss the tomatoes then blot
8. Pastry brush or butter knife to coat the bread
9. Panini press or heavy skillet plus spatula and a heavy pan or foil wrapped brick for pressing
10. Paper towels and oven mitts
Ingredients
-
1 ciabatta roll (about 6 to 8 oz)
-
2 medium Roma tomatoes, sliced
-
4 oz fresh mozzarella, thinly sliced
-
2 tbsp basil pesto (store bought or homemade)
-
1 tbsp extra virgin olive oil
-
1 tbsp unsalted butter or extra olive oil
-
1 tsp balsamic glaze (optional)
-
6 to 8 fresh basil leaves
-
Salt and freshly ground black pepper
Directions
- Preheat the oven to 400 F (200 C). Slice the Roma tomatoes about 1 4 inch thick, toss them with 1 tbsp extra virgin olive oil, a pinch of salt and black pepper, and spread them on a rimmed baking sheet.
- Roast the tomatoes in the oven for 12 to 15 minutes until edges are slightly browned and they have lost some juice, then remove and let them cool a minute so they firm up.
- Slice the ciabatta roll in half horizontally and spread 1 tbsp basil pesto on each cut side.
- Layer the thin mozzarella slices (all 4 oz) onto the bottom half of the ciabatta, sprinkle a little salt and pepper over the cheese.
- Lightly blot the roasted tomatoes with a paper towel to reduce excess moisture, then arrange them over the mozzarella so the cheese will melt into them.
- Tear or stack the 6 to 8 fresh basil leaves on top of the tomatoes and, if you like, drizzle about 1 tsp balsamic glaze over everything for a sweet tang.
- Close the sandwich and brush the outside of both bread halves with 1 tbsp unsalted butter or the extra olive oil, making sure the cut sides stay dry so the filling melts instead of leaking.
- Heat a panini press or a heavy skillet over medium high heat. Grill the sandwich in the press until golden and the cheese is melted, about 3 to 5 minutes. If using a skillet, place the sandwich in the pan, press down with a heavy pan or foil wrapped brick, flip after 2 to 3 minutes and press again until the other side is golden and the cheese is melted.
- Remove the panini, let it rest 1 to 2 minutes so the cheese sets a bit, then slice and serve. Don't worry if a little tomato juice escapes, that just makes it taste more real.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 505g
- Total number of serves: 1
- Calories: 1269kcal
- Fat: 82g
- Saturated Fat: 26g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 36g
- Cholesterol: 90mg
- Sodium: 1320mg
- Potassium: 840mg
- Carbohydrates: 99g
- Fiber: 8g
- Sugar: 11g
- Protein: 44g
- Vitamin A: 800IU
- Vitamin C: 22mg
- Calcium: 635mg
- Iron: 4.8mg
