Grilled Mozzarella Sandwich

A quick and flavorful grilled sandwich made with fresh mozzarella, tomato, roasted red peppers, and homemade walnut pesto on sourdough bread. Perfect for a satisfying lunch or light dinner.

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 sandwiches

Ingredients

For the Sandwich:

• 4 slices sourdough bread
• 4 oz mozzarella cheese, sliced
• 1 large tomato, sliced
• 2 oz roasted red peppers, drained

For the Walnut Pesto:

• ½ cup fresh basil leaves
• 2 garlic cloves, peeled
• 2 tablespoons walnuts
• 2 tablespoons grated Parmesan cheese
• Salt and pepper, to taste
• ¼ cup olive oil

Instructions

1. Make the Pesto:
   In a food processor, combine basil, garlic, walnuts, Parmesan, salt, and pepper. Pulse until finely chopped. While the processor is running, slowly drizzle in olive oil until the mixture is emulsified and smooth or slightly chunky, as preferred.
2. Assemble the Sandwiches:
   Spread the pesto evenly over all 4 slices of sourdough. Place two slices on a panini press or skillet, pesto side up.
3. Add Fillings:
   Layer mozzarella, sliced tomato, and roasted red peppers onto the bread. Leave the panini press open at this stage or use low heat in a skillet until the cheese starts to melt.
4. Grill the Sandwiches:
   Top with the remaining bread slices, pesto side down. Close the panini maker and grill for 2–3 minutes until golden and the cheese is fully melted. If using a skillet, grill each side for about 2 minutes, pressing gently with a spatula.
5. Serve:
   Remove from heat, slice in half, and serve immediately.

Notes

• Storage: Pesto can be stored in the refrigerator in an airtight container for up to 1 week. Sandwiches are best served fresh; if needed, reheat in a toaster oven or panini press for best texture.
• Make Ahead: Pesto can be made in advance and stored until ready to use.
• Substitutions:
  • Mozzarella: Shredded mozzarella can be used, though it alters the texture slightly.
  • Nuts: Pine nuts, almonds, or pecans can replace walnuts in the pesto.
• Equipment Tips:
  • Food Processor: A 7- to 11-cup food processor works best for pesto.
  • Panini Maker Alternative: Use a skillet and press down with a spatula if a panini press is not available.

Nutrition (Per Serving)

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

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