Mozzarella Sandwich
This Mozzarella Sandwich features fresh tomatoes, pesto, and sourdough bread, making it a delicious caprese panini-style sandwich.
Equipment
- food processor
- Panini Press
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
- ½ cup fresh basil leaves
- 2 cloves garlic peeled
- 2 tablespoons walnuts
- 2 tablespoons Grated Parmesan cheese
- Salt and pepper to taste
- ¼ cup olive oil
Instructions
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 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.
Notes
Leftover pesto should be covered and stored in the refrigerator, it will keep fresh for one week. It is not recommended to store the sandwich for more than a couple of hours. If you have sandwich leftovers, it's best to reheat using a toaster oven or panini maker.
Nutrition
Serving: 1sandwichCalories: 449kcalCarbohydrates: 41gProtein: 16gFat: 25gSaturated Fat: 6gCholesterol: 24mgSodium: 742mgPotassium: 302mgFiber: 2gSugar: 3gVitamin A: 960IUVitamin C: 16.1mgCalcium: 224mgIron: 3mg
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