Mozzarella Sandwich

Yumna Jawad

Updated Jul 07, 2025

5 from 929 reviews

Mozzarella Sandwich made with fresh tomatoes, pesto, and sourdough bread. It's a caprese panini-style sandwich that takes 15 mins to prep and make!

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Prep Time 10 minutes
Servings 4 servings
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My Mozzarella Sandwich takes 15 minutes to make!

This mozzarella sandwich is what I make when I want something warm and melty. The homemade pesto makes it taste fresh, but it comes together fast, especially if you’ve got everything on hand.

I usually make this mozzarella sandwich on sourdough with mozzarella cheese (obviously), tomatoes, and jarred roasted red peppers kind of like a caprese panini with a little extra going on And if I’ve got leftover pesto, I’ll use it the next day to make Pesto Eggs or Pesto Pasta with Chicken because I’m not letting that go to waste.

Happy Cooking!
– Yumna

Mozzarella Sandwich Ingredients

  • Sourdough Bread. I may be biased, but I can’t help but use sourdough here!
  • Pesto. I like to make my own homemade pesto but store-bought is fine as well!
  • Mozzarella Cheese. Go for a large ball of fresh mozzarella cheese, shredded mozzarella also works but isn’t the same, imo.
  • Tomatoes. One large heirloom tomato is what I like for these sandwiches! But any type of tomato will work so long as it can be sliced flat.
  • Roasted Red Peppers. When I have time, I like to roast my own red peppers, but jarred red peppers are great, too.
  • Seasoning. For flavor, you’ll just need salt, pepper, and olive oil. Fresh basil also goes great with all the other flavors in this caprese panini

Recipe Video Tutorial

How to Make Caprese-Style Mozzarella Sandwiches

Step 1: Place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend.
Step 2: While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
Step 3: Next, you’ll want to spread the pesto on four slices of the sourdough bread, and place two of the slices right on the panini maker with the pesto side up. Add the mozzarella cheese on right away, and give it a minute to settle in and start melting. Start piling the tomatoes and roasted red peppers.
Step 4: Close the sandwich with the remaining bread (pesto side down) and close the panini maker. You want to lightly press on the sandwich so we don’t end up with a pressed pile of cheesy bread.
Grilled Mozzarella Sandwich.

Mozzarella Sandwich Recipe

Author: Yumna Jawad
5 from 929 reviews
This Mozzarella Sandwich is made with fresh tomatoes, pesto and sourdough bread. It's a caprese panini-style sandwich that takes 15 mins to prep and make!
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Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings4 servings

Video

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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

Instructions

  • To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
  • Spread the pesto equally on the 4 slices of bread and place two slices of bread on the panini maker or in a toaster oven for 2 minutes.
  • Then place the mozzarella cheese, tomatoes and roasted red peppers on top of two bread slices and allow the cheese to melt and the veggies to soften, keeping the panini maker open.
  • Once the cheese starts to melt, add the second slices on top to close the sandwiches, then close the panini maker for 2-3 minutes. Remove, slice in half and serve immediately

Equipment

Notes

Storage: Leftover pesto should be covered and stored in the refrigerator, it will keep fresh for one week. I would not recommend storing the sandwich though for more than a couple hours. If you have sandwich leftovers, it’s best to reheat using a toaster oven or panini maker.

Nutrition

Serving: 1g, Calories: 449kcal, Carbohydrates: 41g, Protein: 16g, Fat: 25g, Saturated Fat: 6g, Cholesterol: 24mg, Sodium: 742mg, Potassium: 302mg, Fiber: 2g, Sugar: 3g, Vitamin A: 960IU, Vitamin C: 16.1mg, Calcium: 224mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Did You Make This Recipe?
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Recipe Tips

  1. Don’t have a panini maker? No problem. If you’re in the market, this panini maker is my personal favorite, but you can also use a toaster oven or a grill pan to make this mozzarella sandwich!
  2. Use the freshest ingredients you can. This recipe is very simple, so the quality of your mozzarella, bread, basil, and pesto makes all the difference when it comes to flavor.
  3. Use thick, sturdy sourdough bread. You’ll want to look for bread that’s not airy on the inside so the sandwich stays put when you press it in the panini maker.

Serving Ideas

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Comments

  1. Donna Schaefer says:

    I do not have a panini grill so will have to use a skillet. Do I use a bit of oil or butter in the skillet first before adding the sandwich?

    Reply
    1. Yumna J. says:

      Yes, put a little bit of butter or oil in the skillet before adding your sandwich. Enjoy!!

      Reply
  2. Chris says:

    A great sandwich, well-communicated instructions and suggestions. I thought “who needs tomato with the red peppers?” and the answer is: perfect! Follow the directions! THANK YOU.

    Reply
    1. Yumna J. says:

      Aww yay, I’m so happy to hear that!! Glad you liked the recipe, Chris!!

      Reply

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