Mozzarella Sandwich with Basil Pesto, Tomatoes, and Roasted Red Peppers Recipe
This Mozzarella Sandwich recipe features fresh mozzarella, ripe tomatoes, and roasted red peppers layered on sourdough bread and enhanced with a homemade basil walnut pesto. Grilled in a panini maker to melt the cheese and soften the veggies, it makes for a quick and flavorful lunch or light dinner in just 15 minutes.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Sandwich:
- 4 slices sourdough bread
- 4 oz mozzarella cheese, sliced
- 1 large tomato, sliced
- 2 oz roasted red peppers (jarred)
- 1/2 cup fresh basil leaves
For the Pesto:
- 2 cloves garlic, peeled
- 2 tablespoons walnuts
- 2 tablespoons grated Parmesan cheese
- Salt and pepper, to taste
- 1/4 cup olive oil
Instructions
- Prepare the pesto: Place the fresh basil leaves, peeled garlic cloves, walnuts, and grated Parmesan cheese into a food processor. Season with salt and pepper to your taste. Blend the ingredients, and while the processor is running, slowly pour in the olive oil to emulsify the mixture into a smooth pesto.
- Toast the bread slices: Spread the freshly made pesto evenly over the 4 sourdough bread slices. Place two of the prepared bread slices in a panini maker or toaster oven and toast for 2 minutes. This step lightly crisps the bread and warms it for the sandwich assembly.
- Add sandwich fillings: On top of the toasted bread slices, layer the sliced mozzarella cheese, tomato slices, and roasted red peppers. Keep the panini maker open while doing this to let the cheese start melting and the vegetables soften from the heat.
- Assemble and grill the sandwich: Once the cheese begins to melt slightly, place the remaining two pesto-spread bread slices on top to close the sandwiches. Close the panini maker and grill for an additional 2-3 minutes, pressing the sandwich to melt the cheese fully and create a golden exterior.
- Serve immediately: Remove the grilled sandwiches from the panini maker. Slice each sandwich in half and serve immediately while warm and melty for the best texture and flavor experience.
Notes
- Using fresh basil in the pesto provides the best flavor, but you can substitute with a quality store-bought pesto if in a hurry.
- Feel free to substitute walnuts with pine nuts or almonds based on your preference.
- To add a bit of spice, sprinkle some red pepper flakes into the pesto before blending.
- If you don’t have a panini maker, you can use a skillet; press the sandwich with a heavy pan and cook on medium heat until toasted on both sides and cheese is melted.
- For a gluten-free option, use gluten-free bread.
