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Pesto Mozzarella Panini

Pesto Mozzarella Panini
  • Prep 10 min
  • Total 20 min
  • Ingredients 9
  • Servings 2

Every time I go to San Francisco to visit my tia, I make it my business to visit a tiny, local Italian restaurant not far from her house in Berkeley. The place is as big as a medium sized living room and is always packed to the gills with food-freaks like myself. I don't mind waiting outside for a table for about an hour and then being crunched up next to the patrons at the table next to me with barely any elbowroom to speak of. Why? Because of the amazing paninis that this family owned restaurant serves. These beautiful pressed sandwiches are on of my favorite Italian dishes to eat when I'm looking for a quick bite. I started making these puppies around 10 years ago and I think I've gotten pretty darn close to those I eat up in Berkeley. The secret, I've since learned, is the homemade pesto sauce that engulfs this dish. I like to take my time with it and make it just right because it makes all the difference in the world. Have a shot at it and I guarantee you will feel the same way I do about this sandwich… pure LOVE. MORE + LESS -

Ingredients

1
cup basil leaves
1/4
cup olive oil
1/4
cup parmesan cheese
2
garlic cloves
1/4
cup pine nuts
Salt and pepper to taste
4
slices of bread (French, sourdough, or ciabatta)
2
slices of tomato
4
thick slices of mozzarella cheese

Directions

Hide Images
  • 1
    In a blender add in basil, olive oil, parmesan cheese, garlic cloves, pine nuts, salt and pepper. Blend until smooth. Set pesto to the side.
  • 2
    Spread pesto on one side of the bread slices.
  • 3
    Place a tomato slice on top of two of the pesto spread bread slices. Top each tomato slice with two slices of mozzarella cheese slices.
  • 4
    Top off with final two slices of bread making two sandwiches.
  • 5
    Place sandwich on a hot grill and press with something heavy on top for 5 to 6 minutes.
  • 6
    Then flip over to the other side and press for an additional 4 minutes. Enjoy!

Expert Tips

  • You can also add grilled chicken to this recipe for a delicious carnivore version.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Every time I go to San Francisco to visit my tia, I make it my business to visit a tiny, local Italian restaurant not far from her house in Berkeley. The place is as big as a medium sized living room and is always packed to the gills with food-freaks like myself. I don't mind waiting outside for a table for about an hour and then being crunched up next to the patrons at the table next to me with barely any elbowroom to speak of. Why? Because of the amazing paninis that this family owned restaurant serves. These beautiful pressed sandwiches are on of my favorite Italian dishes to eat when I'm looking for a quick bite. I started making these puppies around 10 years ago and I think I've gotten pretty darn close to those I eat up in Berkeley. The secret, I've since learned, is the homemade pesto sauce that engulfs this dish. I like to take my time with it and make it just right because it makes all the difference in the world. Have a shot at it and I guarantee you will feel the same way I do about this sandwich… pure LOVE.

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