Description
A cheesy, golden, and flavorful Mozzarella & Tomato Breakfast Panini layered with homemade cherry tomato jam, mozzarella, Parmesan, and fresh basil on whole grain sourdough. Perfect for a quick, hearty breakfast.
Ingredients
Cherry Tomato Jam (yields about 1 cup)
2 pints cherry tomatoes, halved (grape or Sungold tomatoes work too)
2 tablespoons honey or sugar
2 tablespoons apple cider vinegar
2 tablespoons water
1/4 teaspoon salt
Freshly ground black pepper
Panini (for 4 sandwiches)
8 slices whole grain sourdough bread (Dave’s Killer Bread, Pepperidge Farm Whole Grain, or Ezekiel 4:9)
2 cups grated low-moisture mozzarella cheese
1 cup grated Tillamook Parmesan cheese
4–6 fresh basil leaves, torn
Olive oil or butter for brushing
Instructions
1. In a medium pot over medium-high heat, combine halved cherry tomatoes, honey, apple cider vinegar, water, salt, and black pepper.
2. Simmer, stirring occasionally, for 30–50 minutes until the mixture thickens into jam consistency.
3. Cool and refrigerate the jam for up to 1 month.
4.
5. Brush olive oil or melted butter on one side of each bread slice.
6. Mix grated mozzarella and Parmesan cheeses in a bowl.
7. Spread tomato jam on one slice of bread and top the other slice with cheese.
8. Add torn basil leaves over the cheese and close the sandwich.
9. Grill the sandwich in a panini press, on an electric grill, or a nonstick skillet at medium heat until golden and crispy on both sides.
10. Slice and serve warm.
Notes
The cherry tomato jam adds a rich tangy sweetness to balance the creamy cheese.
You can use any halal-friendly sourdough or whole-grain bread.
Store leftover tomato jam in the refrigerator for up to 1 month.
To reheat panini, warm in a 350°F oven for 10 minutes or on a skillet until cheese melts again.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Sandwich
- Method: Grilling, Panini Press
- Cuisine: American, Mediterranean-inspired