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Mozzarella, Tomato, and Roasted Red Pepper Panini with Basil Pesto Recipe

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3.9 from 9 reviews

  • Author: Molly
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Mozzarella Sandwich recipe features freshly made basil pesto, ripe tomatoes, roasted red peppers, and melted mozzarella cheese, all layered between slices of sourdough bread and grilled to perfection in a panini maker. Ready in just 15 minutes, it’s a delightful and flavorful sandwich perfect for a quick lunch or light dinner.

Ingredients

For the Sandwiches

  • 4 slices sourdough bread
  • 4 oz mozzarella cheese, sliced
  • 1 large tomato, sliced
  • 2 oz jarred roasted red peppers
  • Salt and pepper, to taste

For the Pesto

  • 1/2 cup fresh basil leaves
  • 2 cloves garlic, peeled
  • 2 tablespoons walnuts
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup olive oil

Instructions

  1. Make the pesto. Place the basil, garlic, walnuts, and Parmesan cheese in a food processor. Season with salt and pepper to taste. Blend these ingredients briefly to combine. While the processor is running, slowly pour in the olive oil to emulsify and create a smooth pesto sauce.
  2. Prepare the bread slices. Spread the pesto evenly over all four slices of sourdough bread. Place two of the prepared slices onto a panini maker or toaster oven and toast for about 2 minutes until lightly crisped.
  3. Add sandwich fillings. On the toasted slices, layer the mozzarella cheese, sliced tomatoes, and roasted red peppers. Keep the panini maker open to allow the cheese to begin melting and the vegetables to soften slightly.
  4. Assemble and grill the sandwich. Once the cheese starts to melt, top with the remaining pesto-spread bread slices to close the sandwiches. Close the panini maker and grill for an additional 2 to 3 minutes, until the cheese is fully melted and the bread is golden brown.
  5. Serve. Remove the sandwiches from the panini maker, slice each in half, and serve immediately while warm and gooey.

Notes

  • You can substitute walnuts with pine nuts or almonds in the pesto if desired.
  • If you don’t have a panini maker, use a skillet or grill pan to toast the sandwiches, pressing down with a heavy spatula.
  • Use fresh mozzarella for best melting results and flavor.
  • Adjust the amount of olive oil in the pesto to achieve your preferred consistency.
  • For a vegetarian option, ensure the Parmesan cheese is vegetarian-friendly.
  • Prep Time: 7 minutes
  • Cook Time: 8 minutes
  • Category: Sandwich
  • Method: Grilling
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/mozzarella-tomato-and-roasted-red-pepper-panini-with-basil-pesto-recipe/