Grilled Mozzarella Sandwich
User Reviews
5
Grilled Mozzarella Sandwich
Description
This sandwich begins by preparing a walnut and basil pesto blended with garlic, basil leaves, Parmesan cheese, salt, pepper, and olive oil to create a smooth spread. The pesto is distributed evenly over four slices of sourdough bread. Two slices are lightly toasted on a panini maker or toaster oven for a couple of minutes to warm the bread slightly. On the warmed slices, layers of sliced fresh mozzarella, tomato, and jarred roasted red bell pepper are added.
The other toasted slices are placed on top to close the sandwich, then the sandwich is pressed and toasted in the panini maker until the cheese melts and the bread crisps, typically 2 to 3 minutes. The texture features a crunchy crust with a soft, melted cheese center balanced by the sweet roasted peppers and fresh tomatoes.
The sandwich is best served immediately for optimal texture. The homemade pesto adds herbaceous depth and contrasts with the creamy mozzarella. Leftover pesto can be stored in the refrigerator for up to a week, though the assembled sandwich is recommended to be eaten fresh or reheated gently.
Leftover pesto should be refrigerated and consumed within one week to maintain freshness.Reheat sandwich leftovers in a toaster oven or panini press to restore texture.Pesto can be made up to one week ahead to streamline sandwich preparation.Substituting shredded mozzarella changes the texture and flavor, so use sliced fresh mozzarella for best results.If no panini maker is available, a skillet and spatula can be used to press and toast the sandwich on both sides.Other nuts like pine nuts, almonds, or pecans can replace walnuts in the pesto for a different nutty flavor.
Ingredients
For the Sandwich
- 4 lices sourdough bread
- 4 oz mozzarella cheese sliced
- 1 tomato sliced, large
- 2 oz red bell pepper jarred, roasted
For the Pesto
- 1/2 cup basil fresh leaves
- 2 cloves garlic peeled, clove
- 2 tablespoons walnuts
- 2 tablespoons Parmesan Cheese grated
- salt
- black pepper
- 1/4 cup olive oil
Instructions
- To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
- Spread the pesto equally on the 4 slices of bread and place two slices of bread on the panini maker or in a toaster oven for 2 minutes.
- Then place the mozzarella cheese, tomatoes and roasted red peppers on top of two bread slices and allow the cheese to melt and the veggies to soften, keeping the panini maker open.
- Once the cheese starts to melt, add the second slices on top to close the sandwiches, then close the panini maker for 2-3 minutes. Remove, slice in half and serve immediately
Notes
- Store leftover pesto covered in the refrigerator for up to one week.
- The sandwich is best eaten fresh; reheat leftovers in a toaster oven or panini maker to keep texture.
- Make pesto up to one week in advance for convenience.
- Using sliced fresh mozzarella is preferred over shredded for texture and flavor.
- Cook sandwiches in a skillet if a panini maker is unavailable, pressing down while cooking.
- Walnuts in pesto can be swapped for pine nuts, almonds, or pecans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 449 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 449kcal | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 16g | 32% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 24mg | 8% |
| Sodium | 742mg | 31% |
| Potassium | 302mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 960IU | 19% |
| Vitamin C | 16.1mg | 18% |
| Calcium | 224mg | 22% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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