Roasted Tomato and Mozzarella Panini – Starbucks Copy Cat Recipe

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Roasted Tomato and Mozzarella Panini - Starbucks Copy Cat Recipe

Make your own roasted tomato and mozzarella panini at home just like the one from Starbucks. This flavorful sandwich in a delicious favorite. 

I am slightly obsessed with this sandwich at the moment. It’s the Starbucks Roasted Tomato & Mozzarella Panini. I can’t run out and grab one every time I’m craving it though, so I started making them at home and I thought I’d share the recipe with you.

This is a gourmet sandwich filled with flavor and a great vegetarian option. Extremely simple to make for yourself once you have the ingredients on hand.

Starbucks Banana Nut Loaf Bread Copycat Recipe

Roasted Tomato and Mozzarella Sandwich

Just keep some focaccia bread, basil pesto, tomatoes, and fresh mozzarella on hand in the fridge. You’ll thank me, I promise.

Roasted Tomato and Mozzarella Sandwich

Roasted Tomato and Mozzarella Sandwich - Starbuck Copycat

Roasted Tomato and Mozzarella Panini - Starbucks Copy Cat Recipe

A great copy cat recipe to the yummy Starbucks sandwich. The amount of ingredients you'll need for this recipe is dependent on a how many you are making and how big your focaccia roll is.
4.80 from 10 votes
Print Pin Rate
Prep Time 45 mins
Cook Time 10 mins
Total Time 55 mins
Course Lunch
Cuisine Italian
Servings 1

What you will need

  • Focaccia Roll
  • 1-2 Roma Tomatoes - Oven-Roasted sliced
  • Pinch of Salt
  • Pinch of Pepper
  • Drizzle of Olive Oil
  • Fresh Mozzarella sliced
  • 1-2 Tbsp Basil Pesto
  • 6-12 Spinach leaves
  • Optional Additions:
  • Rice Vinegar
  • Garlic see note


  • Preheat oven to 375 degrees.
  • Oven roast tomatoes with olive oil, salt, pepper to taste on a baking sheet until shriveled (you could also roast with garlic if there isn't any in your pesto). This can take anywhere from 45 minutes to an hour based on your oven, and how thin you cut your tomatoes.
  • Cut the focaccia roll down the center and spread basil pesto on both sides of the bread.
  • Put a layer of spinach on one side of the bread.
  • Place your tomatoes on top of the spinach.
  • Put a layer of mozzarella chunks on the opposite side.
  • Place in the oven to melt the cheese and toast the bread.
  • Once the cheese has melted and your bread is toasty place the focaccia together and enjoy.


Garlic is generally used in basil pesto so you don't really need anymore. But it simply depends on whether the type you use has it or not. I prefer to put garlic on the tomatoes while roasting to add to the flavor there.
Use only a small splash of rice vinegar if you are looking for a burst of flavor. I personally don't use it because it's flavorful enough!
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Other sandwiches you may like:

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  1. The recipe looks delicious, however, you do not explain the times to leave it in the oven for. That’s the only issue with the recipe instructions. I will figure it out because it seems as if you put it like that for us to do it to our taste. Thank you though. I hope it’s delicious!

  2. I made the panini and it was wonderful. I used the temperature you provided and I roasted the tomatoes for about 20 minutes. I then put all the ingredients together and, at the same temperature, I cooked it for 10 minutes more and it was perfect. Thank you!

  3. I appreciate the time that you included in the instructions since I have never roasted a tomato and would have no clue on how long it takes.

    Looking forward to making this!

    • I don’t have a favorite. I either make it fresh when I’m in the mood for it, because we grown our own basil, or I just grab what looks good from the store. I like chunkier kinds.

  4. Curious, could sun dried tomatoes be used and the sandwhich put together uncooked and cooked in a toaster oven at work? I get these from Starbucks daily. Trying to find a way to make my own for lunches!


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Meghan Cooper is a writer, content creator, movie critic, and geek living in Atlanta, Ga. She loves movies, traveling, and lots of coffee. Member of the Southeastern Film Critics Association, Georgia Film Critics Association, and Atlanta Film Critics Circle.

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