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Mozzarella Sandwich Recipe

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This Mozzarella Sandwich features melty mozzarella cheese, juicy tomatoes, roasted red peppers, and fresh homemade pesto layered on crispy sourdough bread. Ready in just 15 minutes, it’s the perfect quick and flavorful caprese-style sandwich.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings
  • Category: Lunch
  • Method: Grilled
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

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

Instructions

  1. In a food processor, blend basil, garlic, walnuts, and Parmesan cheese. Season with salt and pepper. Slowly pour in olive oil while blending until the pesto 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 slices.
  5. Top with the remaining pesto-covered 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.

Notes

  • Use fresh or low-moisture mozzarella for the best melt and texture.
  • You can substitute pine nuts for walnuts in the pesto.
  • Store leftover pesto in the fridge for up to 1 week in an airtight container.
  • No panini press? Use a grill pan with a heavy skillet on top for pressing.
  • To prevent sogginess, eat the sandwich soon after preparing or lightly toast the bread beforehand.

Nutrition

Find it online: https://cheftinaskitchen.com/mozzarella-sandwich-recipe/