Follow Cookwork on Twitter
Follow Cookwork on Facebook

Bertucci's Bello Panini



  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings


1 large portabella cap (at least 4 oz. and/or 4" in diameter)
Extra virgin olive oil, as needed
Balsamic vinegar, as needed
Salt, as needed
Pepper, as needed
1/2 round focaccia bread, about 8"
2 tbsp. roasted tomato sauce
2 tbsp. crumbled feta cheese
Roasted red pepper juice, as needed
Mesclun mix, as needed
28 oz. plum tomatoes, canned and chopped
1 tbsp. balsamic vinegar
4 tbsp. extra virgin olive oil


  1. 1
    Brush Portabella with olive oil and balsamic vinegar; season with salt and pepper to taste. Using metal tongs, place Portabella cap on hot grill. Cook one minute. Turn and cook an additional minute, until cooked through. Slice focaccia bread open. On bottom half, spread Roasted Tomato Sauce and sprinkle with feta cheese. Moisten top half with pepper juice. Slice grilled Portabella cap on bias. Place slices on bottom half of bread, cap side up. Add mesclun. Close with top half and cut Panini in half.
  2. 2
    Roasted Tomato Sauce: In baking dish, mix 28 oz. canned plum tomatoes, chopped, 1 tbsp. balsamic vinegar and 4 tbsp. extra-virgin olive oil. Place on pizza stone. Roast in preheated 375°F oven for about 2 hours or until the tomatoes thicken and turn golden. Stir half way through to ensure even roasting. Once sauce is cooked, mix thoroughly to emulsify. Cover and refrigerate remaining sauce. (Sauce is intense and does not need salt.)


Recipe by: Rosario Del Nero, Executive Chef, Bertucci's

recipe search tags

preparation methods
cuisines European, Italian
Spinner Loading