Marla Meridith logo by smash

Recipe: Pesto, Mozzarella and Tomato Panini

Grilled cheese is the ultimate comfort food. Made with a panini press & smothered with pesto even better!

Yields1 Serving
Prep Time5 minsCook Time5 minsTotal Time10 mins
 2 slices sourdough bread
 1/4 cup pesto (store bought or homemade)
 4 slices tomato
 4 slices mozzarella
 melted butter or olive oil for bread
 salt and pepper
for the pesto
 2 cups fresh basil leaves (no stems)
 2 tablespoons toasted pine nuts or walnuts
 2 cloves garlic
 ½ cup extra-virgin olive oil
 ½ cup freshly grated parmesan cheese
Pesto Sauce
1

Combine the basil, nuts and garlic in the bowl of a food processor. Process until ingredients are well combined and a paste. Slowly add in the oil, continue to blend until pesto is smooth. Add the cheese with quick pulses. This is great to make ahead. Store in the fridge or freezer in airtight containers.

2

Preheat panini press on high. You can also use a George Forman grill or something like it.

3

Brush butter or oil on the outside of each slice of bread. Spread pesto on the inside of each slice. For each sandwich layer on the tomato and mozzarella. Sprinkle on a little bit of salt and pepper.

4

Place the sandwiches on the press. Grill until the cheese is melted and the bread is toasted. Slice the sandwiches in half with a non serrated knife, serve hot.

Toasted nuts add more dimension to a recipe. To do this: place the nuts in a skillet in a single layer over low heat. Cook until nuts become lightly browned and fragrant. Keep your eyes on them and stir frequently. Once they start cooking they can burn easily!

Ingredients

 2 slices sourdough bread
 1/4 cup pesto (store bought or homemade)
 4 slices tomato
 4 slices mozzarella
 melted butter or olive oil for bread
 salt and pepper
for the pesto
 2 cups fresh basil leaves (no stems)
 2 tablespoons toasted pine nuts or walnuts
 2 cloves garlic
 ½ cup extra-virgin olive oil
 ½ cup freshly grated parmesan cheese

Directions

Pesto Sauce
1

Combine the basil, nuts and garlic in the bowl of a food processor. Process until ingredients are well combined and a paste. Slowly add in the oil, continue to blend until pesto is smooth. Add the cheese with quick pulses. This is great to make ahead. Store in the fridge or freezer in airtight containers.

2

Preheat panini press on high. You can also use a George Forman grill or something like it.

3

Brush butter or oil on the outside of each slice of bread. Spread pesto on the inside of each slice. For each sandwich layer on the tomato and mozzarella. Sprinkle on a little bit of salt and pepper.

4

Place the sandwiches on the press. Grill until the cheese is melted and the bread is toasted. Slice the sandwiches in half with a non serrated knife, serve hot.

Recipe: Pesto, Mozzarella and Tomato Panini

~ Marla Meridith

Join the Conversation