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

Description

This Grilled Mozzarella Sandwich features gooey mozzarella cheese, juicy tomatoes, and roasted red peppers layered between crisp sourdough bread, all elevated by a homemade basil-walnut pesto. Quick and easy to prepare in a panini maker or on the stovetop, this vegetarian main course is bursting with fresh flavors and pleasing textures.

Ingredients

Units Scale

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, peeled
2 tablespoons walnuts
2 tablespoons grated Parmesan cheese
Salt and pepper, to taste
1/4 cup olive oil

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Instructions

Make the Pesto: Place the basil, garlic, walnuts, and grated Parmesan cheese into a food processor. Season with salt and pepper to taste. Blend until finely chopped. With the processor running, gradually pour in the olive oil and blend until the mixture is smooth and emulsified.
Prepare the Bread: Spread the prepared pesto evenly on one side of each of the 4 slices of sourdough bread.
Preheat the Grill: Place two slices of the prepared bread onto a panini maker or in a toaster oven and warm for about 2 minutes. (Alternatively, use a skillet over medium heat.)
Assemble the Sandwiches: Layer the mozzarella cheese, tomato slices, and roasted red peppers on top of the two warmed bread slices. Allow the cheese to start melting and the veggies to slightly soften, keeping the panini maker open or the skillet uncovered.
Grill the Sandwiches: Place the remaining two slices of bread on top to close the sandwiches. Close the panini maker or press down in the skillet with a spatula. Grill for 2–3 minutes until the bread is crisp and the cheese is melted.
Serve: Remove the sandwiches from the grill or skillet, slice in half, and serve immediately while hot.

Notes

Storage: Leftover pesto can be kept covered in the refrigerator for up to one week. The sandwiches are best fresh but leftovers can be reheated in a toaster oven or panini maker.
Make Ahead Tips: Pesto can be prepared up to a week ahead and stored in the fridge until ready to use.
Substitutes: Shredded mozzarella can replace sliced if preferred, though it may change the texture. Walnuts can be swapped for pine nuts, almonds, or pecans in the pesto.
Equipment: You can use a food processor for the pesto and either a panini maker, sandwich press, or skillet for grilling. If using a skillet, cook each side for 2 minutes, pressing down with a spatula.

Nutrition

Serving Size: 1 sandwich
Calories: 345
Sugar: 3g
Sodium: 530mg
Fat: 21g
Saturated Fat: 6g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 13g
Cholesterol: 25mg