Mozzarella & Pesto Panini
A delightful combination of fresh mozzarella and fragrant pesto, this panini is perfect for lunch, snacks, or dinner.
Ingredients
For the Panini
- 4 slices slices of ciabatta or focaccia bread Choose sturdy bread for grilling.
- 8 ounces fresh mozzarella, sliced Opt for high-quality fresh mozzarella.
- 1/2 cup basil pesto Store-bought or homemade.
- 1 medium tomato, sliced Optional for added flavor.
- as needed Olive oil For brushing the bread.
- to taste Salt and pepper Enhance flavor of ingredients.
- as needed Fresh basil leaves For garnish.
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your panini press or skillet over medium heat.
- Spread a generous layer of pesto on one side of each of two slices of bread.
- Layer the sliced mozzarella evenly on top of the pesto.
- If desired, add tomato slices and sprinkle with salt and pepper.
- Add a few fresh basil leaves on top of the cheese.
- Place the other two slices of bread on top, pesto side down to create a sandwich.
- Lightly brush the outer sides of the sandwich with olive oil.
Cooking
- Carefully place the sandwich in your preheated panini press or skillet.
- Cook for about 4-5 minutes on each side until the bread is golden and the cheese is melted.
- Remove from heat and let it rest for a minute before cutting in half.
Serving
- Serve immediately, garnished with basil if desired.
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Notes
For variations, consider adding grilled vegetables or different cheeses. Store leftovers wrapped in parchment paper or foil in an airtight container. Best enjoyed fresh.