Baked Panino with Mozzarella, Tomato and Olive
A baked panini featuring fresh mozzarella, ripe tomato slices, and black olives—an easy-to-make snack from the fruit‑vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 4 slices Tramezzino bread
- 350 g mozzarella cheese
- 2 ripe tomatoes
- 60 g pitted black olives
- Salt
- freshly ground pepper
- 150 ml milk
- 1 tsp Dried oregano
- 2 Eggs
- 3 tbsp olive oil
- fresh chopped parsley (for garnish)
Instructions
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1.
Cut each slice of Tramezzino vertically in half. Drain the mozzarella well and cut into slices. Wash the tomatoes, remove stems, and slice thinly. Chop the olives. Layer half of the bread slices with tomato, mozzarella, and olives. Season with salt and pepper, then top with another slice of bread. Press firmly.
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2.
Whisk the milk with a pinch of salt, oregano, and the eggs. Heat the olive oil in a hot non‑stick skillet. Carefully dip the sandwiches into the egg mixture and place them in the pan. Let excess drip off and fry both sides for 4–5 minutes until golden brown.
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3.
Cut diagonally, plate on a dish, and sprinkle with parsley before serving. A fresh salad pairs well with this dish.
