Mozzarella Sandwich Recipe
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!
Servings: 4 servings
Equipment
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 cloves garlic clove peeled
- 2 tablespoons walnuts
- 2 tablespoons Grated Parmesan cheese
- Salt and pepper
- 1/4 cup olive oil
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
Video
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
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