2
servings10
minutes8
minutes435
kcalA melty, flavor-packed twist on the classic Caprese salad—this panini combines fresh mozzarella, juicy tomatoes, basil pesto, and crisp sourdough for a crave-worthy vegetarian lunch.
4 slices sourdough or ciabatta bread
2 tbsp basil pesto (homemade or store-bought)
4 oz fresh mozzarella, sliced
1 medium tomato, sliced
1/4 tsp sea salt
1/4 tsp black pepper1/4 tsp black pepper
Fresh basil leaves (optional)
1 tbsp olive oil or butter (for grilling)
Spread 1 tablespoon of pesto on one side of each bread slice.
Layer mozzarella, tomato slices, a pinch of salt and pepper, and fresh basil (if using) on two of the bread slices.
Top with the remaining slices, pesto side down, to form sandwiches.
Brush the outside of each sandwich lightly with olive oil or butter.
Grill on a panini press or skillet over medium heat for 3–4 minutes per side, or until golden and the cheese is melted.
Slice in half and serve warm.
💡 Note: Nutrition may vary based on bread and pesto brand.
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