Caprese Panini Sandwiches with Pesto

This caprese panini sandwich with pesto features ooey, gooey mozzarella cheese, sweet tomato slices, fragrant basil, and bright herby pesto pressed between two slices of golden brown bread. The perfect easy lunch or dinner!

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Prep Time: 5

Cook Time: 6

Total Time: 11

Course: Sandwiches

Cuisine: American, Italian

Keyword: caprese panini sandwich with pesto

Servings:

Calories: 580kcal

Author: jfletcher

Equipment

1 knife and cutting board
1 grill pan and press

Ingredients

4 slices bread bakery style
4 tbsp pesto
4 ounces fresh mozzarella sliced
1 handful fresh basil leaves
1 whole tomato sliced
2 tbsp olive oil
1/4 tsp salt and pepper to taste

Instructions

Cover one side of four slices of bread with pesto. Leave the opposite side of the bread plain.
4 slices bread, 4 tbsp pesto
Layer a piece of the pesto covered bread with slices of fresh mozzarella, followed by fresh basil leaves, then the sliced tomato.
4 ounces fresh mozzarella, 1 whole tomato, 1 handful fresh basil leaves
Top the tomato layer with another layer of fresh basil leaves.
1 handful fresh basil leaves
Finish the sandwich off with a final layer of fresh mozzarella.
4 ounces fresh mozzarella
Sprinkle on salt and pepper to taste.
1/4 tsp salt and pepper
Place the second piece of bread on top of the sandwich, pesto side down.
4 slices bread
Repeat this to make the second sandwich.
Heat the olive oil in a grill pan over medium heat.
2 tbsp olive oil
When the pan is hot, add the sandwiches.
Spray the bottom of the press with nonstick spray.
Press the weighted press down on top of the sandwich.
Let the paninis cook for 2 to 3 minutes on the first side or until golden brown and the cheese starts to melt.
Remove the press weight and flip the paninis over to cook on the second side for 2-3 minutes or until golden brown, putting the press back on top.
Serve and enjoy!

Nutrition

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