Mozzarella Sandwich Recipe

A warm, melty Mozzarella Sandwich layered with juicy tomatoes, roasted red peppers, and fresh homemade pesto on crispy sourdough bread. This caprese panini-style sandwich is the perfect quick and satisfying meal, ready in just 15 minutes.

Why You’ll Love This Recipe

• Fast and easy: Only 15 minutes from start to finish
• Fresh and flavorful ingredients
• Perfectly melty mozzarella with crispy, golden bread
• Homemade pesto adds a vibrant, herby touch
• Great for lunch, dinner, or a light snack
• Can be made vegetarian
• Deliciously satisfying without being heavy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sandwich:

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

For the Pesto:

• 1/2 cup fresh basil leaves
• 2 garlic cloves, peeled
• 2 tablespoons walnuts
• 2 tablespoons grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 cup olive oil

Directions

1. In a food processor, blend basil, garlic, walnuts, and Parmesan cheese. Season with salt and pepper. While blending, slowly pour in the olive oil until the mixture emulsifies.
2. Spread the prepared pesto evenly on all four slices of sourdough bread.
3. Heat two slices of bread on a panini press or in a toaster oven for 2 minutes.
4. Layer mozzarella slices, tomato slices, and roasted red peppers on the warm bread.
5. Once the cheese begins to melt and the vegetables soften, top with the remaining bread slices.
6. Close the panini press and cook for another 2-3 minutes until golden and crispy.
7. Remove, slice each sandwich in half, and serve immediately.

Servings and timing

• Servings: 4
• Prep time: 10 minutes
• Cook time: 5 minutes
• Total time: 15 minutes

Variations

• Swap sourdough for ciabatta, focaccia, or whole grain bread.
• Use arugula or spinach instead of roasted red peppers for a leafy crunch.
• Add sliced avocado or a drizzle of balsamic glaze for extra richness.
• Make it spicy by adding a few chili flakes to the pesto.
• Turn it into a cold sandwich by skipping the heating steps.

Storage/Reheating

• Leftover pesto can be refrigerated in an airtight container for up to 1 week.
• While best enjoyed fresh, leftover sandwiches can be stored in the fridge for a few hours.
• Reheat sandwiches in a toaster oven or panini press until warm and crispy. Avoid microwaving, as it can make the bread soggy.

FAQs

What kind of mozzarella works best for this sandwich?

Fresh mozzarella or low-moisture mozzarella both work well. Just make sure it’s sliced evenly.

Can I use store-bought pesto?

Yes, store-bought pesto is a convenient alternative if you’re short on time.

What’s the best bread to use?

Thick, sturdy sourdough is ideal, but you can also use ciabatta or artisan bread.

Can I add protein to this sandwich?

Absolutely. Grilled chicken or turkey slices pair wonderfully with the pesto and cheese.

Is this recipe vegetarian?

Yes, it is fully vegetarian as written.

Can I make this gluten-free?

Yes, just use gluten-free bread as a substitute.

How do I prevent the sandwich from getting soggy?

Toast the bread slightly before adding ingredients and eat it soon after assembling.

Do I need a panini press?

No, a grill pan or toaster oven can work just as well.

Can I make it ahead of time?

It’s best enjoyed fresh, but you can prep the pesto and slice the ingredients ahead.

What sides go well with this sandwich?

It pairs well with soups like tomato or red pepper, and salads such as chickpea or mixed greens.

Conclusion

This Mozzarella Sandwich is a quick, flavorful, and satisfying meal that highlights the fresh, bright flavors of pesto, tomatoes, and melty cheese. Whether you make it for a weeknight dinner or a weekend lunch, it’s sure to become a favorite in your sandwich rotation. Try it once and you’ll be hooked!

Print