Smoky Grilled Portobello & Pesto Panini with Charred Tomato and Burrata

How to Make Smoky Grilled Portobello & Pesto Panini with Charred Tomato and Burrata

1. 1

   Step 1: Clean, season and marinate the portobellos

   Wipe the portobello caps clean with a damp cloth and remove stems. Brush both sides with smoked olive oil and season evenly with kosher salt and freshly ground black pepper. Let them sit while you prep the tomatoes so they absorb flavor for 10–15 minutes.

   For this step

   • 4 large capsLarge portobello mushroom caps
   • 3 tbspSmoked olive oil (or extra-virgin olive oil with a drop of liquid smoke)
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Char the tomatoes

   Halve the tomatoes crosswise (or leave small plum tomatoes whole) and toss lightly with a tablespoon of smoked oil and a pinch of salt. Heat a hot grill or cast-iron skillet and cook tomatoes cut-side down until blistered and lightly blackened, 2–3 minutes per side; remove and set aside.

   For this step

   • 4 mediumPlum or vine-ripe tomatoes
   
3. 3

   Step 3: Grill the portobellos and toast the bread

   Preheat a grill to medium-high (about 400–450°F / 200–230°C). Grill the portobello caps gill-side down for 4–5 minutes, flip and cook another 3–5 minutes until tender and slightly charred. At the same time, brush bread slices lightly with oil and toast directly on the grill just until they get crisp grill marks and are warmed through.

   For this step

   • 8 slicesCrusty bread (ciabatta or focaccia), cut into 8 sandwich slices
   
4. 4

   Step 4: Assemble the sandwiches

   Spread about 1–2 tablespoons of basil pesto on each toast slice. Top bottom slices with a grilled portobello cap, a couple slices or pieces of charred tomato, torn pieces of burrata, and a handful of arugula; finish with the top slice of bread spread side down.

   For this step

   • 8 ozFresh burrata (or fresh mozzarella for firmer melt)
   • 1/2 cupBasil pesto (store-bought or homemade)
   • 2 cupsFresh arugula
   
5. 5

   Step 5: Press and finish (grill, stovetop or camp method) + swaps and tips

   To press on the grill: place sandwiches back on the hot grill, weight them with a heavy pan or a cast-iron press, and cook 2–3 minutes per side until bread is crisp and burrata softens. Stovetop: heat a skillet over medium, place sandwich in pan, press with an inverted skillet or foil-wrapped brick and cook 2–3 minutes per side. Camp-grill: use a sturdy pressing weight or heavy foil-wrapped can on a grate over coals. Tips: use ciabatta, focaccia or sourdough for best texture; swap basil pesto for sun-dried tomato pesto or chimichurri for variation. For a vegan option replace burrata with thick slices of marinated and grilled tofu or a meltable vegan mozzarella and use a dairy-free pesto or walnut-basil spread.
   

1. Wipe the portobello caps clean with a damp cloth and remove stems. Brush both sides with smoked olive oil and season evenly with kosher salt and freshly ground black pepper. Let them sit while you prep the tomatoes so they absorb flavor for 10–15 minutes.
2. Halve the tomatoes crosswise (or leave small plum tomatoes whole) and toss lightly with a tablespoon of smoked oil and a pinch of salt. Heat a hot grill or cast-iron skillet and cook tomatoes cut-side down until blistered and lightly blackened, 2–3 minutes per side; remove and set aside.
3. Preheat a grill to medium-high (about 400–450°F / 200–230°C). Grill the portobello caps gill-side down for 4–5 minutes, flip and cook another 3–5 minutes until tender and slightly charred. At the same time, brush bread slices lightly with oil and toast directly on the grill just until they get crisp grill marks and are warmed through.
4. Spread about 1–2 tablespoons of basil pesto on each toast slice. Top bottom slices with a grilled portobello cap, a couple slices or pieces of charred tomato, torn pieces of burrata, and a handful of arugula; finish with the top slice of bread spread side down.
5. To press on the grill: place sandwiches back on the hot grill, weight them with a heavy pan or a cast-iron press, and cook 2–3 minutes per side until bread is crisp and burrata softens. Stovetop: heat a skillet over medium, place sandwich in pan, press with an inverted skillet or foil-wrapped brick and cook 2–3 minutes per side. Camp-grill: use a sturdy pressing weight or heavy foil-wrapped can on a grate over coals. Tips: use ciabatta, focaccia or sourdough for best texture; swap basil pesto for sun-dried tomato pesto or chimichurri for variation. For a vegan option replace burrata with thick slices of marinated and grilled tofu or a meltable vegan mozzarella and use a dairy-free pesto or walnut-basil spread.