Description
This Mozzarella Sandwich recipe features a delicious homemade basil pesto spread, paired with fresh mozzarella, juicy tomato slices, and roasted red peppers. Grilled to perfection in a panini maker, these sandwiches offer a savory, melty, and fresh bite that is perfect for a quick lunch or light dinner.
Ingredients
For the Pesto
- 1/2 cup fresh basil leaves
- 2 cloves garlic (peeled)
- 2 tablespoons walnuts
- 2 tablespoons grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup olive oil
For the Sandwich
- 4 slices sourdough bread
- 4 oz mozzarella cheese (sliced)
- 1 large tomato (sliced)
- 2 oz roasted red peppers (jarred)
Instructions
- Prepare the Pesto: Place the basil leaves, garlic cloves, walnuts, and grated Parmesan cheese into a food processor. Season with salt and pepper to taste. While the processor is running, slowly drizzle in the olive oil to blend and emulsify a smooth pesto.
- Toast the Bread: Spread the prepared pesto evenly over all four slices of sourdough bread. Place two pesto-covered slices onto a panini maker or toaster oven for 2 minutes to toast slightly.
- Add the Fillings: Remove the toasted bread and layer the mozzarella cheese slices, tomato slices, and roasted red peppers on two pieces of bread. Keep the panini maker open but warm to allow the cheese to start melting and veggies to soften.
- Grill the Sandwich: Place the remaining two bread slices on top to close the sandwiches. Close the panini maker and grill for 2-3 minutes until the cheese is fully melted and the bread is crisp and golden.
- Serve: Remove the sandwiches from the panini maker, slice each in half, and serve immediately while warm and melty.
Notes
- Use a panini maker for best results, but a toaster oven or skillet with a weight can also work.
- Add extra walnuts for crunch in the pesto if desired.
- For a vegetarian option, confirm the Parmesan cheese is vegetarian-friendly or use a substitute.
- Serve with a side salad or chips for a complete meal.
