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Tomato Mozzarella Panini with Pesto

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Lunch
Cuisine Italian
Servings 2 servings
Calories 300 kcal

Ingredients
  

  • For the Panini:
  • 4 slices crusty bread (such as ciabatta, sourdough, or Italian loaf)
  • 4 tbsp basil pesto (store-bought or homemade)
  • 1 large tomato, thinly sliced
  • 6–8 slices fresh mozzarella cheese
  • 1 tbsp olive oil or softened butter (for brushing bread)
  • Salt and freshly ground black pepper, to taste
  • Optional Add-Ons:
  • A handful of fresh basil leaves
  • A drizzle of balsamic glaze
  • A few slices of avocado or roasted red peppers
  • Spinach or arugula for extra greens

Instructions
 

  • Step 1: Prepare the Bread : Lay out the bread slices on a clean surface. Spread about 1 tablespoon of pesto on each slice (adjust according to taste).
  • Step 2: Assemble the Panini : On two slices, layer fresh mozzarella slices evenly. Add tomato slices over the mozzarella. Sprinkle a little salt and pepper over the tomatoes. (Optional) Add fresh basil leaves or a drizzle of balsamic glaze for extra flavor. Place the remaining two bread slices on top, pesto side facing down.
  • Step 3: Grill the Panini : Preheat your panini press, grill pan, or skillet over medium heat. Lightly brush the outer sides of the sandwiches with olive oil or butter.
  • Place the sandwiches on the hot surface. If using a panini press, close the lid and cook for 4–5 minutes until golden and crisp. If using a skillet, press down gently with a spatula or another pan and cook 3–4 minutes per side, until the bread is toasted and cheese is melted.
  • Step 4: Serve and Enjoy : Remove from heat and let rest for a minute before slicing. Cut each panini diagonally and serve warm with your favorite sides.