Caprese Panini With Pesto

Two halves of a caprese panini with tomato, mozzarella, and pesto stacked on a plate

No ratings yet

This simple caprese panini with pesto, fresh mozzarella, and tomato is an easy and delicious vegetarian lunch you can make in 10 minutes.

Servings panini

Prep Time 2

Cook Time 8

Total Time 10

Equipment

Cast iron griddle
Grill press optional

Ingredients

2 slices fresh bakery bread French or Italian
2 tsp butter
2 tsp basil pesto
4 oz fresh mozzarella sliced
2 slices red vine tomato

US Customary - Metric

Instructions

First, assemble the panini. Spread about 1 tsp butter on the outside of each slice of bread, then carefully place one slice of bread butter side down on a plate. Spread the basil pesto onto the bread, then top with half of the mozzarella cheese. Add the tomato slices, then top with the remaining mozzarella cheese. Close the sandwich with the remaining slice of bread, butter side up.
Heat a cast iron pan over medium-low heat. Carefully transfer the panini to the pan once it's warm and cook until the bottom is crisped and golden-brown, about 3 to 4 minutes. Carefully flip and cook until the bottom is crisped and golden-brown again, another 3 to 4 minutes. (Alternatively, you can use a preheated grill press on top of the sandwich to crisp both sides at once and avoid flipping your panini.)
Transfer panini to a cutting board and slice diagonally in half. Serve immediately.

Notes

Cooking methods: If you have a panini press, you can easily toast this sandwich on it in about the same amount of time as it takes on the stove. Alternatively, cook the sandwiches on a cast iron griddle and optionally use a cast iron grill press to toast both sides at once.

Author: Nicole & Alex

Calories: 684kcal

Course: Dinner, Lunch, Main, Main Course

Cuisine: American, Italian

Keyword: basil pesto, butter, fresh bread, fresh mozzarella, lunch, panini, panini press, tomatoes

Nutrition