Can I make this sandwich without a panini maker?

Absolutely! Use a regular skillet or griddle and press the sandwich down with a spatula or another heavy pan. Cook for about 2-3 minutes per side until golden brown and the cheese is melted.

How can I prevent my sandwich from getting soggy?

The key is properly draining your tomatoes and roasted red peppers before adding them to the sandwich. You can also try toasting both sides of the bread lightly before adding fillings.

What's the best substitute for fresh basil if I can't find any?

While fresh basil provides the best flavor, you can use store-bought pesto as a substitute. In a pinch, a handful of fresh spinach leaves mixed with a few dried basil flakes can work, though the flavor profile will be different.

Can I make this sandwich dairy-free?

Yes! Use a good quality dairy-free mozzarella alternative and nutritional yeast instead of Parmesan in the pesto. Many dairy-free cheeses now melt quite well, making them perfect for grilled sandwiches.

Grilled Mozzarella Sandwich Recipe

Name: Grilled Mozzarella Sandwich Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian-inspired
Ingredients: 4 slices sourdough bread; 4 oz mozzarella cheese, sliced; 1 large tomato, sliced; 2 oz roasted red peppers, jarred; 1/2 cup fresh basil leaves; 2 cloves garlic, peeled; 2 tablespoons walnuts; 2 tablespoons grated Parmesan cheese; Salt and pepper, to taste; 1/4 cup olive oil

This Grilled Mozzarella Sandwich is a game-changer for lunch or dinner! It combines creamy melted mozzarella with homemade basil pesto and sweet roasted red peppers on perfectly toasted sourdough bread. Ready in just 15 minutes, it’s my go-to when I want something that tastes gourmet but requires minimal effort. The combination of flavors and textures makes this sandwich truly special – crispy bread, gooey cheese, and the fresh, aromatic pesto create a taste experience that far exceeds the simple ingredients list.

Why You’ll Love This Recipe

Quick and Satisfying: From start to finish, you’ll have a restaurant-quality sandwich in just 15 minutes – perfect for those busy weeknights when cooking feels like a chore.
Customizable: While the original recipe is stunning, you can easily adapt it based on what’s in your fridge. The homemade pesto is the star, but you can modify it based on your preferences.
Perfect Texture Contrast: The crispy exterior of the toasted sourdough paired with the melty mozzarella creates that satisfying contrast that makes grilled cheese sandwiches so irresistible.
Fresh Flavors: Unlike basic grilled cheese, this sandwich incorporates bright, vibrant flavors from the fresh basil pesto, juicy tomatoes, and roasted red peppers.

Ingredients You’ll Need

Sourdough Bread: Provides a sturdy base with a slight tang that pairs perfectly with the other ingredients. The texture holds up well when grilled without getting soggy.
Mozzarella Cheese: The star of the show – it melts beautifully and has that incredible stretch when you pull the sandwich apart. Fresh mozzarella works best for its creamy texture and mild flavor.
Tomatoes: Adds juiciness and a fresh pop of flavor. Make sure to use ripe tomatoes for the best taste.
Roasted Red Peppers: Brings a sweet, slightly smoky element that complements the fresh ingredients. The jarred variety saves time without sacrificing flavor.
Fresh Basil: The foundation of the pesto, providing that distinctive aromatic quality that elevates this sandwich. Don’t substitute dried basil here!
Garlic: Adds depth and a hint of sharpness to the pesto. Fresh cloves make all the difference.
Walnuts: Gives the pesto body and a subtle earthy flavor. They’re also more affordable than traditional pine nuts.
Parmesan Cheese: Adds a salty, nutty element to the pesto that balances the fresh basil.
Olive Oil: Binds the pesto together and adds richness. Use a good quality olive oil for the best flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some delicious ways to make this grilled mozzarella sandwich your own:

Mediterranean Style: Add sliced olives, artichoke hearts, and a sprinkle of oregano for a Mediterranean twist.
Meat Lover’s Version: Layer in some prosciutto, salami, or cooked bacon for added protein and flavor.
Different Cheese Blend: Mix the mozzarella with fontina or provolone for a more complex cheese profile.
Spicy Kick: Add thinly sliced jalapeños or a sprinkle of red pepper flakes for heat lovers.
Change Up the Pesto: Try sun-dried tomato pesto or arugula pesto for a different flavor direction.

How to Make Grilled Mozzarella Sandwich

Step 1: Make the Pesto

Combine fresh basil leaves, garlic cloves, walnuts, and Parmesan cheese in a food processor. Season with salt and pepper, then blend briefly. With the processor running, slowly drizzle in olive oil until you have a smooth, emulsified sauce.

Step 2: Prepare the Bread

Spread your homemade pesto evenly on all four slices of sourdough bread. Make sure to cover the bread completely for maximum flavor in every bite.

Step 3: Toast the Bread

Place two of the bread slices (pesto side up) on your panini maker or in a toaster oven for about 2 minutes. This initial toasting step helps create a sturdier base for your fillings.

Step 4: Add the Fillings

On the toasted bread slices, layer the mozzarella cheese, tomato slices, and roasted red peppers. Keep the panini maker open so the cheese begins to melt and the vegetables slightly soften.

Step 5: Complete the Sandwich

Once the cheese starts melting, add the remaining bread slices (pesto side down) to create the sandwich. Close the panini maker and grill for 2-3 minutes until the bread is golden and crispy and the cheese is completely melted.

Step 6: Serve

Remove the sandwiches from the panini maker, slice them diagonally, and serve immediately while the cheese is still gloriously melty.

Pro Tips for Making the Recipe

Slice the Mozzarella Evenly: This ensures the cheese melts uniformly throughout the sandwich.
Drain the Tomatoes: After slicing, lay tomatoes on a paper towel for a few minutes to remove excess moisture, preventing soggy bread.
Pesto Consistency: Aim for a spreadable pesto that’s not too runny. If it’s too thick, add a bit more olive oil; if too thin, add more cheese or nuts.
Don’t Rush the Toasting: That golden, crispy exterior takes a bit of patience. Keep the heat medium so the bread doesn’t burn before the cheese melts.
Bread Selection Matters: While sourdough is fantastic, any bread with a firm texture will work well. Avoid very soft breads that might collapse under the weight of the fillings.

How to Serve

This grilled mozzarella sandwich really shines when served fresh off the panini maker while the cheese is still hot and stretchy. Here are some perfect pairings:

Simple Side Dishes:

Serve alongside a light green salad dressed with lemon and olive oil to balance the richness of the sandwich. A handful of kettle chips adds a nice crunch contrast.

Soup Pairings:

This sandwich is fantastic with tomato soup for a classic combination, or try it with roasted red pepper soup to complement the flavors in the sandwich.

Beverage Matches:

A crisp white wine like Sauvignon Blanc or a light Italian beer perfectly complements the Italian-inspired flavors. For non-alcoholic options, sparkling water with lemon or iced tea works beautifully.

Make Ahead and Storage

Storing Leftovers

While these sandwiches are best enjoyed immediately, if you have leftovers, wrap them tightly in foil and refrigerate for up to 24 hours. The texture won’t be quite the same, but they’ll still taste good.

Freezing

I don’t recommend freezing the assembled sandwiches as the textures will suffer. However, you can freeze the pesto in ice cube trays for quick future use.

Reheating

To revive leftover sandwiches, reheat in a panini press or toaster oven until warmed through and crispy again. Avoid the microwave as it will make the bread soggy.

Pesto Storage

The homemade pesto can be stored in an airtight container in the refrigerator for up to a week. Place a thin layer of olive oil on top to prevent browning.

FAQs

Can I make this sandwich without a panini maker?

Absolutely! Use a regular skillet or griddle and press the sandwich down with a spatula or another heavy pan. Cook for about 2-3 minutes per side until golden brown and the cheese is melted.
How can I prevent my sandwich from getting soggy?

The key is properly draining your tomatoes and roasted red peppers before adding them to the sandwich. You can also try toasting both sides of the bread lightly before adding fillings.
What’s the best substitute for fresh basil if I can’t find any?

While fresh basil provides the best flavor, you can use store-bought pesto as a substitute. In a pinch, a handful of fresh spinach leaves mixed with a few dried basil flakes can work, though the flavor profile will be different.
Can I make this sandwich dairy-free?

Yes! Use a good quality dairy-free mozzarella alternative and nutritional yeast instead of Parmesan in the pesto. Many dairy-free cheeses now melt quite well, making them perfect for grilled sandwiches.

Final Thoughts

This Grilled Mozzarella Sandwich takes the humble grilled cheese to extraordinary heights with minimal effort. The combination of homemade pesto, melty mozzarella, and sweet roasted peppers creates something truly special that feels like a treat every time. It’s my go-to when I want to impress friends with something seemingly fancy that actually takes just minutes to prepare. Give it a try – I guarantee it will become a regular in your meal rotation!