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Crispy Caprese Panini with Basil Pesto Spread

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A quick and easy panini featuring fresh mozzarella, ripe tomatoes, and a homemade basil pesto spread, grilled to crispy perfection. Perfect for a light lunch or snack with a satisfying crunch and vibrant flavors.

Ingredients

Scale
  • 2 slices artisan bread (ciabatta or sourdough, crusty for best crunch)
  • 4 ounces fresh mozzarella cheese, sliced
  • Thinly sliced ripe tomatoes (preferably Roma or vine-ripened)
  • Fresh basil leaves (a handful per sandwich)
  • For the Basil Pesto Spread:
  • 1 cup packed fresh basil leaves, washed and dried
  • 2 small garlic cloves, peeled
  • 2 tablespoons pine nuts, lightly toasted
  • 1/4 cup grated Parmesan cheese (about 25 grams)
  • 1/4 cup extra virgin olive oil (about 60 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh lemon juice (optional)
  • Optional add-ons:
  • Balsamic glaze for drizzling
  • Red pepper flakes for a little kick

Instructions

  1. Make the Basil Pesto Spread: In a food processor, combine 1 cup fresh basil leaves, 2 garlic cloves, 2 tablespoons toasted pine nuts, and 1/4 cup grated Parmesan cheese. Pulse a few times to chop.
  2. With the processor running, slowly drizzle in 1/4 cup extra virgin olive oil until the mixture becomes a smooth paste. Add salt and pepper to taste, and a teaspoon of fresh lemon juice if using. Scrape down the sides and give it one last blend.
  3. Slice your artisan bread into even slices, about 1/2 inch thick. Spread a generous layer of basil pesto on one side of each slice.
  4. Layer slices of fresh mozzarella and tomato on one pesto-coated bread slice. Sprinkle a pinch of salt and freshly cracked black pepper over the tomatoes.
  5. Add fresh basil leaves on top, then close the sandwich with the other pesto-coated bread slice, pesto side facing in.
  6. Preheat your panini press or grill pan over medium heat. Lightly brush the outside of the sandwich with olive oil or softened butter to encourage browning.
  7. Place the sandwich on the press or pan. Grill for about 3-5 minutes, or until the bread is golden and crispy, and the mozzarella is melted. If using a grill pan, press down gently with a spatula or heavy pan and flip halfway through.
  8. Remove the panini from heat and let rest for a minute before slicing in half.
  9. If desired, drizzle with balsamic glaze or sprinkle red pepper flakes for an extra layer of flavor.

Notes

Use crusty artisan bread like ciabatta or sourdough for best crunch. Toast pine nuts lightly for extra nuttiness in pesto. Assemble sandwiches just before grilling to avoid soggy bread. Let panini rest for a minute after grilling for easier slicing. For dairy-free, substitute mozzarella with plant-based cheese and Parmesan with nutritional yeast.

Nutrition

Keywords: Caprese panini, basil pesto, mozzarella sandwich, grilled panini, quick lunch, easy sandwich, homemade pesto

Find it online: https://tessierecipes.com/crispy-caprese-panini-recipe-easy-homemade-basil-pesto-spread/