Pesto Mozzarella Panini with Fresh Tomatoes
A delightful sandwich combining soft mozzarella, fresh tomatoes, and zesty pesto, perfect for lunch or a quick dinner.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 12 slices bread (sourdough, ciabatta, focaccia, or white bakery bread)
- 1 cup pesto
- 2 large tomatoes, sliced into 1/4-inch slices
- 1 (16-ounce) ball fresh mozzarella cheese, sliced
- Salt, to taste
- Butter, softened
Instructions
- Preheat the panini grill.
- Spread a generous amount of pesto on one side of each slice of bread.
- Place the mozzarella slices on top of the pesto, overlapping slightly.
- Add the fresh tomato slices on top of the mozzarella and sprinkle with salt.
- Close the sandwich with another slice of bread, pesto side down.
- Spread softened butter on the outside of both slices of bread.
- Grill the sandwiches for about 3 minutes per side until the cheese is melted and the bread is golden brown.
- If using a skillet, press down with a heavy pan, cooking for 3-4 minutes on each side.
- Let cool for 1-2 minutes before slicing.
Notes
Store leftovers in an airtight container for up to two days or freeze for up to three months before cooking.
Nutrition
- Serving Size: 1 sandwich
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: panini, sandwich, pesto, mozzarella, vegetarian
Find it online: https://alexandrarecipes.com/pesto-mozzarella-panini/