Caprese Pesto Panini
Crispy toasted panini layered with fresh mozzarella, ripe tomato, and vibrant basil pesto. Warm, melty, and ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 2 rolls panini bread or ciabatta rolls
- 6 oz fresh mozzarella
- 1 medium ripe tomato
- 3 tbsp basil pesto
- 1 tbsp olive oil
- 0 to taste salt and pepper
Instructions
- 1
Slice panini rolls horizontally. Spread 1.5 tbsp pesto on each bottom half.
- 2
Slice mozzarella into 3 pieces per sandwich. Layer on pesto-coated bases.
- 3
Slice tomato 1/4-inch thick. Arrange 2–3 slices on cheese, season with salt and pepper.
- 4
Close sandwiches with top halves. Brush exterior of both sides with olive oil.
- 5
Heat a skillet or griddle over medium-high until water drops sizzle, ~90 seconds.
- 6
Place panini in skillet. Cook 3–4 minutes until golden brown with light char marks.
- 7
Flip carefully. Cook the other side 2–3 minutes until golden and cheese melts.
- 8
Transfer to a cutting board. Cool 1 minute before serving.
Tools you’ll need
- serrated knife
- cutting board
- 12-inch skillet or griddle
- spatula
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