- Defrost the panini at room temperature for 30mins. Slice the panini in half and lay out onto a baking tray.
- Spread the panini with tomato puree, aiming for about 5g per Panini.
- Top evenly with about 25g grated Mozzarella. Slice 1 large tomato.
- Top with sliced tomatoes then toast in the oven until the cheese has melted and begun to caramelise.
- Once the cheese has melted and the panini is crisp, finish with basil leaves and serve.