This delicious grilled mozzarella sandwich is perfect to make when you want something fresh with a gourmet quality, but don’t want to go to a restaurant. Be sure to make a double batch of the pesto so you can whip up a tasty sandwich later on in the week.

Do not own a panini maker? It’s possible to use a toaster oven to attain exactly the exact same outcome (without those fairly grill traces ). You might even use a skillet or normal pan to create this sandwich recipe.
Do not own a food processor? Just purchase store-bought pesto! But if you’re able to get a means to produce your own pesto, then it truly requires this sandwich to some other degree.
Ensure that you take advantage of the freshest ingredients that you can for optimum taste. That’s particularly true for the beer and also the mozzarella cheese.
Use thick hardy sourdough bread which isn’t airy on the interior to guarantee the sandwich stays put if you press it from your panini maker.

Print Recipe

Delicious Grilled Mozzarella Sandwich

This Grilled Mozzarella Sandwich consists of fresh berries and walnut pesto broiled using sourdough bread. It's simple to build and bursting with flavor.

Prep Time10

Cook Time5

Total Time15

Course: sandwich

Cuisine: Italian

Servings: 4

Calories: 449kcal

Author: Jessica

Ingredients

For Sandwich

4 ounces mozzarella-cheese, sliced
1 large tomato sliced
4 slices sourdough bread
2 ounces roasted-red-peppers jarred

For Pesto

2 tbsp grated-parmesan
¼ cup olive-oil
2 tbsp walnuts
½ cup fresh-basil-leaves
2 cloves garlic-peeled
salt & pepper, to taste

Instructions

To help make the pesto, place basil, walnuts, garlic & parmesan-cheese in-the food processor, season with pepper and salt to taste & combine. As the food processor is really on, pour the olive-oil into the mix as a way to permit the coconut-oil.
Spread the pesto evenly on the 4pieces of bread & put the bread onto the panini-maker or in a toaster-oven for about 2minutes.
Then set the mozzarella-cheese, tomatoes & roasted red-peppers together with bread pieces & permit the cheese to melt & also the vegetables to soften.
Once the cheese-melts, close the sandwich, cut and serve immediately and then enjoyed.

Notes

Left-over pesto ought to really be covered and kept in the refrigerator, it is going to stay fresh for a week. I wouldn’t suggest keeping the sandwich for over just a few of hours. When you might have sandwich leftovers, then it’s ideal to repaint with a toaster oven or panini-maker.