This is an open sandwich piled high with veggies. Delicious served with a green salad.
40 people made this
- 6 slices crusty batch bread, toasted
- 3 tablespoons pesto
- 1 small aubergine, sliced
- 1 small red pepper, sliced
- 1 small red onion, sliced
- 2 tomatoes, sliced
- 100g fresh mushrooms, sliced
- 6 slices mozzarella cheese
- 4 cloves garlic
- 1 pinch dried oregano
- 1 pinch dried basil
- 1 pinch salt and pepper to taste
MethodPrep:20min ›Cook:5min ›Ready in:25min
- Preheat the oven grill.
- Spread one side of the bread slices with equal amounts pesto sauce. Arrange in a single layer on a baking tray, pesto side up. Layer each slice with aubergine, red pepper, red onion, tomatoes, mushrooms and mozzarella. Crush garlic on top of cheese, and season with oregano, basil, salt and pepper.
- Grill for 5 minutes, or until cheese is melted and lightly browned.
Reviews & ratingsAverage global rating:(39)
Reviews in English (30)
This sandwich did not turn out well for me, following as the recipe was written. Broiling eggplant for 5 minutes underneath several other vegetables does not allow the eggplant to cook at all. In the end, I took the sandwiches apart, broiled the eggplant on it's own, then reconstructed the sandwiches. If you like cooked eggplant vs raw, I would recommend either frying the eggplant in a little bit of oil on stovetop or placing, lightly salted, under the broiler prior to making sandwiches. Our sandwiches turned out okay after I cooked the eggplant. I didn't have any mushrooms or red pepper, but the sandwich turned out perfectly fine in the end.-26 Aug 2007
Excellent sandwich that's easy to put together and tastes great! I grilled the veggies and the bread. I mixed some olive oil along with garlic, salt, oregano and basil and brushed that over everything and placed it on the grill. I assembled the sandwich adding fresh mozzarella and a bit of balsmic vs. pesto. Overall, very good!-24 Jun 2011
I love this sandwich! I made my own pesto sauce from the Vegan Sun-Dried Tomato Pesto recipe on here. I sliced the eggplant with my mandoline slicer, sweated it for an hour, rinsed and dried, brushed with olive oil, then grilled it. (I followed the method from finecooking.com How to Cook Eggplant). I'm so glad I took the time to grill the eggplant--I'm sure it's great as is, but I need cooked eggplant for other recipes and it is delicious that way! I left out the onion and used grilled globe squash instead of the mushrooms. I also had to sub cheddar instead of mozzarella. I made two sandwiches so I could have one for lunch tomorrow at work and I wanted to eat the second one as well! My oven broils on high and low, and 5 minutes on low broil was perfect for this sandwich. Thanks for the recipe!-20 Jun 2010
Pesto, Tomato, and Mozzarella Sandwich
To make the pesto, add the basil, almonds, Parmesan, and salt to the bowl of a food processor or a blender. Use a microplane zester to grate in the garlic clove (or use a garlic press). Turn the machine on and drizzle in the olive oil until totally incorporated. Check the consistency of the pesto, then add either more olive oil or more basil leaves, depending on what it needs. Set aside or refrigerate until needed.
To build the sandwich, spread some pesto on the cut side of both halves of each ciabatta roll. Lay a thick tomato slice on the bottom halves, followed by a thick slice of mozzarella. Top with the other ciabatta halves and serve immediately!
* Can press sandwiches in a panini press if preferred!
I returned home from Colorado on Sunday to find that my garden, in the week I&rsquod been gone, had gone berserk. The Oklahoma heat had fully set in, which made my peppers, tomatoes, and other full-sun plants very, very happy. But nothing&mdashnothing&mdashwent as crazy while I was gone as my basil. It&rsquos huge, it&rsquos abundant, and when I saw it, I knew that I needed to spend time on Monday making pesto. In fact, I could probably make a few batches every day this week and still have plenty of basil to last me the rest of the summer.
Translation: I am a happy, happy woman. I&rsquove had bad basil years in the past, but this bumper crop is completely erasing those dark memories.
Here&rsquos how I made my pesto&hellipand the glorious sandwich that followed! It was utterly delicious, I&rsquoll probably have one for lunch again today.
First, to make the pesto, I removed a whole bunch of basil leaves from the stalks.
And filled the bowl of the food processor with them. I&rsquod say probably about 5-6 cups of leaves&hellippossibly more! (I didn&rsquot measure.)
Now, pesto traditionally uses pine nuts for flavor and texture, but my sister Betsy was visiting and she&rsquos allergic to pine nuts! She&rsquos also allergic to walnuts. She&rsquos also allergic to pecans. So I grabbed the package of raw almonds I&rsquod been snacking on over the past week&hellip
How to make a Tomato, Mozzarella, and Pesto Panini:
- Start off with high-quality bread. My preference is always a good bakery sourdough bread because it toasts up so beautifully. Ciabatta, focaccia, or bakery white bread are also really tasty options.
- Spread a thin layer of pesto on the insides of both pieces of bread. Top with fresh mozzarella slices and then layer with fresh tomatoes. The tomatoes should be about 1/4″ thick. Sprinkle the tomatoes with salt. You can use any type of fresh mozzarella or even sliced mozzarella cheese.
- Place a pat of butter on the panini grill or in the skillet. Grill the sandwiches until the mozzarella is completely melted and the bread is a golden color.
*If you want to add some protein, feel free to add some sliced turkey or ham to this panini.
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Tips & tricks for making the best caprese grilled cheese sandwich:
- Make the tomato mixture ahead of time. The longer they marinate, the more flavor they’ll have. That being said, they’re still delicious if you make them right before serving.
- Use your favorite bread. Gluten free? Use gluten free bread! As long as it can toast up in a pan, you’re good to go!
- Make your own pesto. Like I said, you can use store-bought, but if you have time, use any of these recipes:
- Use fresh mozzarella (the kind you find in a ball) and slice it yourself. You can use shredded or pre-sliced mozzarella, but there are SO few ingredients in this recipe, I’d splurge for the good stuff if you can!
- Melt the butter in the pan instead of spreading it on the bread.
- Trust me. This is SO much easier.
- Keep your heat around medium.
- Too hot and your bread will get crispy before the cheese melts and too low and your bread won’t get crispy!
While this caprese grilled cheese recipe is SUPER simple, it’s absolutely PACKED with flavor. You just can’t go wrong with perfectly toasted bread, ultra gooey mozzarella, juicy tomatoes, and herb-y, garlicky basil pesto.
Mozzarella and pesto grilled cheese sandwich
This mozzarella and pesto sandwich is an easy and delicious snack or lunch. A mozzarella grilled cheese sandwich alone is a great treat, but if you add a tiny layer of pesto to the bread, before grilling it, your sandwich becomes a pure Italian delight.
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Grilled Cheese with Tomato and Pesto
It&rsquos a super busy evening, but you&rsquore still wanting some delicious comfort food, so what do you do. I have a scrumptious, easy, and very special grilled cheese sandwich for you!
Oh my goodness, this grilled cheese with tomatoes and pesto is an exciting addition to my menu planning. I made them after church last Sunday, and they were so good!
It&rsquos so crispy, cheesy and garlicky!
- Bread (I used white, but the original recipe uses sourdough which I bet is scrumptious)
- Mozzarella cheese (that you can slice to desired thickness)
- Ripe tomatoes
- Pesto sauce (I used store bought for convenience, but you can make homemade)
- Salt and pepper
- Butter or Light olive oil
- Turkey (optional)
Drizzle a frying pan or panini press with light olive oil or butter. While that is warming up, spread one side of each sandwich with pesto.
Slice cheese and tomatoes to desired thickness, and add to the sandwich.
Top with salt and pepper, and the second slice of bread, and you are ready to &ldquogrill.&rdquo
I just used my all-purpose skillet and pressed the sandwiches down with a lid (Make sure to get the butter or light olive oil on both sides of the sandwich). Lightly toast on both sides over medium heat until the cheese gets all nice and melted.
Doesn&rsquot that look yummy!? I also tried one with deli turkey slices in it, and it was awesome!
These were such a hit, I can&rsquot wait to make them again hope you enjoy as well!
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram be sure to tag me @onceuponachef.
These grilled cheese sandwiches with sun-dried tomato pesto taste like hot, crispy pizza paninis.
For the Sun-Dried Tomato Pesto (makes 1-1/2 cups )
- 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
- 2 cloves garlic
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon sugar
- 1 cup packed fresh basil leaves
- 1/4 cup + 2 tablespoons pine nuts
- 1/3 cup freshly grated Parmigiano-Reggiano
- 2 tablespoons water
For the Grilled Cheese Sandwiches
- 8 slices Italian bread
- 4 tablespoons softened butter
- 8 oz Fontina or Gruyere (or any good melting cheese), sliced or grated
- 1/2 cup sun-dried tomato pesto
For the Sun-Dried Tomato Pesto
- In the bowl of a food processor fitted with the steel blade, combine the sun-dried tomatoes with their oil, garlic, salt, red pepper flakes, sugar, basil, pine nuts, Parmigiano-Reggiano and 2 tablespoons of water. Pulse, scraping down the sides as necessary, until the mixture is finely puréed.
For the Grilled Cheese Sandwiches
- Spread one side of each slice of bread with butter, then flip over and spread the pesto evenly over the other side of each slice. Heat a large nonstick or cast iron pan over medium heat. Place 4 slices of bread, butter-side-down, in the pan. Divide the cheese evenly over the bread, then top the sandwiches with the remaining bread. Cook until the first side is golden brown, a few minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, a few minutes more. Let cool slightly, then slice the sandwiches in half and serve.
- Note: You'll have plenty of leftover sun-dried tomato pesto. It keeps well in the refrigerator for up to 4 days and can be frozen for up to 2 months. You can also try tossing the pesto with pasta just keep in mind that the pesto is thick so you'll need to thin it with some of the pasta cooking water and a little olive oil when tossing it with the pasta.
- Serving size: 1 sandwich
- Calories: 646
- Fat: 54 g
- Saturated fat: 22 g
- Carbohydrates: 21 g
- Sugar: 2 g
- Fiber: 1 g
- Protein: 20 g
- Sodium: 733 mg
- Cholesterol: 98 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This recipe’s must-haves
I got everything you need for these sandwiches at my local Sprouts Farmers Market, and you can too! I highly recommend the Sprouts Sourdough Bread, sliced provolone, and shredded mozzarella. Also, don’t forget the Creamy Basil Pesto!
You will need a skillet to toast the grilled cheese sandwiches, and that’s about it! Everything else can be easily assembled by hand/silverware in your kitchen.
How to make Air Fryer Tomato, Pesto & Fresh Mozzarella Grilled Cheese
- Preheat the air fryer to 350 F.
- Spread butter onto one side of each slice of bread.
- Spread one tablespoon of pesto across the top surface of the bread.
- Then top with fresh mozzarella cheese & tomatoes.
- Place a slice of bread on top, butter side up.
- Place the sandwich in the air fryer for 6-8 minutes or until the cheese has fully melted.
- Serve & enjoy.
- rustic Italian bread
- fresh mozzarella
- basil leaves
Not a fan of that high carb rustic Italian bread (even though it’s so delicious!)? No worries, we’ve got you covered. Check out this Cauliflower Grilled Cheese With Fig Jam & Cheddar made with cauliflower rice “bread”!
And there’s nothing quite like the comfort food combination of tomato soup and grilled cheese. So next time why make yourself a bowl of homemade Creamy Tomato Soup With Bacon Cheddar Grilled Cheese Croutons?