A warm, crispy panini filled with fresh mozzarella, juicy tomatoes, and fragrant pesto, delivering a perfect balance of creamy and savory flavors. Ideal for a quick lunch or light dinner.
Total Time:10 minutes
Yield:2 sandwiches
Ingredients
4 slices crusty bread (such as ciabatta or sourdough)
1/2 cup fresh mozzarella, sliced
1 large tomato, sliced
2 to 3 tablespoons pesto
1 tablespoon olive oil or butter
Instructions
Preheat a panini press or skillet over medium heat.
Spread pesto on one side of each slice of bread.
Layer mozzarella and tomato slices on two of the bread slices.
Top with the remaining bread slices, pesto side down.
Brush the outside of the bread lightly with olive oil or butter.
Place the sandwich in the panini press or skillet.
Cook for 3 to 5 minutes, pressing gently, until the bread is golden and the cheese is melted.
Remove from heat, slice, and serve warm.
Notes
Add grilled chicken or turkey for extra protein.
Include roasted vegetables like zucchini or eggplant for more depth of flavor.
Swap mozzarella for provolone or cheddar if desired.
Drizzle balsamic glaze inside for a sweet and tangy twist.
Store leftovers in the refrigerator for up to 1 day and reheat in a skillet or panini press.
