Grilled Mozzarella Sandwich
This Grilled Mozzarella Sandwich is made with fresh tomatoes and walnut pesto grilled with sourdough bread. It’s easy to assemble and bursting with flavor!
PREP TIME: 10 minutes mins
COOK TIME: 5 minutes mins
TOTAL TIME: 15 minutes mins
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
▢ 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.
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I've found that this grilled mozzarella sandwich recipe is incredibly versatile, and I love adapting it for different occasions! Often, I get asked about making sandwiches for picnics, and this recipe is surprisingly perfect for that. For 'mini sandwiches for picnic,' I simply use smaller slices of sourdough bread or cut the grilled full-sized sandwich into quarters. They're fantastic for packing up – just let them cool completely before wrapping them individually. I’ve even prepared the pesto and sliced the tomatoes and mozzarella ahead of time, so assembly at the picnic spot is super quick, or I just make them entirely beforehand. They taste great at room temperature, making them an excellent alternative to a 'plain butter sandwich' but with so much more flavor! Speaking of grilling, don't worry if you don't have a fancy panini press for your 'toast med mozzarella.' I've tried several methods, and they all work wonderfully! A regular non-stick skillet over medium heat is my go-to; just place the assembled sandwich in the hot pan and press down firmly with a spatula or even another heavy pan on top. This creates that irresistible golden-brown crust and ensures the melted mozzarella is perfectly gooey. If I'm cooking for a crowd, I sometimes bake them in the oven at a moderate temperature (around 375°F or 190°C) for about 10-15 minutes, flipping halfway, until they're golden and the cheese is beautifully melted. The key is to get that sourdough bread wonderfully crisp and the fillings warm throughout. While my recipe features a vibrant walnut pesto and sweet roasted red peppers, you can absolutely customize your 'sandwich with tomato and mozzarella.' If you're looking for a quicker or simpler version, sometimes I just use good quality mozzarella, ripe sliced tomatoes, and a drizzle of premium olive oil between the sourdough. It's still incredibly satisfying and a huge step up from a basic sandwich. For those who want to experiment, try adding a thin slice of prosciutto or some fresh basil leaves directly with the tomatoes. The secret to any great grilled sandwich, especially one featuring fresh ingredients, is the quality of what you put in. Using fresh, ripe tomatoes and a creamy, flavorful mozzarella makes all the difference. And don't be afraid to make your own pesto – it takes minutes and tastes so much better than store-bought! This sandwich is proof that even something as simple as a 'sandwich' can be elevated into a gourmet experience.
@ecswanny