This Grilled Brie and Tomato Panini is made on toasty ciabatta bread with garlic, brie, sliced tomato, and basil. It’s a simple sandwich that’s big on flavor!
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Tomato season has been so good to us! I have been waiting for this! The closer we got to tomato season, the more I dreaded still having to buy tomatoes from the store. But when we picked that first tomato, I literally shouted with glee and jumped for joy! There’s nothing like a Jersey tomato in the summer. And if there’s one thing I can thank the brutal heat for, it’s our abundance of juicy, meaty tomatoes!
I eat at least one tomato a day. I’ll start my day with toast spread with something like herb cream cheese or ricotta and top it with tomato slices. Then, for lunch I might have a sandwich topped with tomato, of course. And for dinner, if there’s salad you can bet that there’s tomato in it!
I’ve got to keep it interesting so I won’t get sick of eating tomatoes daily. So I’ve been experimenting with different kinds of sandwiches. I remembered my neglected little panini press and recently decided to make myself a fancy grilled cheese style panini with tomato.
This isn’t your average grilled cheese sandwich (although there’s absolutely nothing wrong with a classic grilled cheese)! This panini is made with slices of tomato, creamy brie, and fresh garden basil on a ciabatta roll. Pop it in a panini press and in a few minutes, you’ve got yourself a toasty and absolutely drool-worthy sandwich!
Grilled Brie and Tomato Panini
This Grilled Brie and Tomato Panini takes just minutes to make! Once the sandwich is layered with brie, tomato, and basil, it gets pressed and toasted in a panini press. Then, just slice and eat this delicious new way to enjoy fresh summer tomatoes!
The first thing we’re going to do is lightly oil the grates of the panini press. If you’re using a non-stick press, you can probably skip this step, but I like how it adds a little extra toastiness to the bread.
Then, we’re going to start layering our sandwich. Cut a ciabatta roll in half. Spread each half of the ciabatta roll with a little garlic past. Then, top with brie, tomato slices, and fresh basil. Season with salt and pepper.
Close the sandwich and place it in the panini press. Grill the sandwich over medium heat for about 5 minutes, flipping halfway through, or until the roll is golden with grill marks and the cheese is melty.
Allow the sandwich to cool slightly before eating. Cut the sandwich in half, if desired, and serve.
- 1 ciabatta roll
- 1/2 tsp. garlic paste
- 3-4 slices brie
- 1 small tomato, sliced thin
- Fresh basil leaves
- Salt and pepper
- Lightly oil the panini press grates with olive oil and slice the ciabatta roll in half.
- Spread the garlic paste onto each half of the roll.
- Then, follow by adding the brie, tomato, and basil leaves. Season with salt and pepper.
- Close the sandwich and place it into the panini press.
- Grill over medium heat for about 5 minutes, or until golden brown with grill marks and melted brie.
- Remove sandwich from the panini press and allow to cool slightly before serving.
This might seem like a simple sandwich, but it’s big on flavor! Especially when you make it with a juicy garden tomato!
Did you make this Grilled Brie and Tomato Panini recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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