Name: Mozzarella Sandwich with Homemade Basil Pesto Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: 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; 4 slices sourdough bread; 4 oz mozzarella cheese, sliced; 1 large tomato, sliced; 2 oz roasted red peppers (jarred)

Description

This Mozzarella Sandwich recipe features a delicious homemade basil pesto spread on toasted sourdough bread, layered with fresh mozzarella, juicy tomatoes, and roasted red peppers. Ready in just 15 minutes, it’s a perfect easy lunch or snack that combines creamy, fresh, and savory flavors with a satisfying crunch from the panini maker.

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)

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Instructions

Make the Pesto: Place the basil leaves, peeled garlic cloves, walnuts, and grated Parmesan cheese into a food processor. Season with salt and pepper to taste. Begin blending, and while the processor is running, slowly pour in the olive oil to allow the mixture to emulsify and form a smooth pesto.
Toast the Bread: Spread the freshly made pesto evenly over each of the 4 slices of sourdough bread. Place two slices of the pesto-coated bread on a panini maker or in a toaster oven and toast for about 2 minutes to lightly crisp the bread and warm it slightly.
Add Sandwich Fillings: On two slices of the toasted bread, layer the sliced mozzarella cheese, tomato slices, and roasted red peppers. Keep the panini maker lid open during this step to allow the cheese to begin melting and the vegetables to soften from the residual heat.
Grill the Sandwich: Once the cheese starts to melt, place the remaining two slices of bread pesto-side down on top of the fillings to close the sandwich. Close the panini maker and grill the sandwiches for 2 to 3 minutes until the bread is golden brown and the cheese is fully melted.
Serve: Remove the sandwiches from the panini maker, slice each sandwich in half, and serve immediately while warm and melty.

Notes

You can substitute walnuts with pine nuts or almonds if preferred.
For a gluten-free option, use gluten-free bread.
If you don’t have a panini maker, a skillet press or sandwich press on the stovetop works well as an alternative.
Use fresh mozzarella for best melting quality and flavor.
Adjust salt and pepper in the pesto according to your taste.