Caprese Panini with Basil Pesto
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This caprese panini with basil pesto is a fresh and colorful sandwich that’s ready in 20 minutes! You’ll love the contrasting textures of the creamy mozzarella, juicy tomatoes, and peppery arugula. This simple combo is the best summertime sandwich!
If you love caprese flavors, you’ll also love my classic caprese pasta salad and tomato mozzarella bruschetta recipes.
Quick Look: Caprese Panini with Basil Pesto
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Servings: 4 people
- Dietary Info: Vegetarian (if made without Parmigiano cheese); can be made Gluten Free, Dairy Free, and Vegan
- Method: Panini press or stovetop (to grill sandwiches if desired)
- Technique: Make the pesto and assemble the sandwiches, then grill them on a panini press or in a grill pan if desired.
- Flavor & Texture: The crisp, toasted bread is the perfect vehicle for the vibrant pesto, juicy tomatoes, and melty mozzarella.
Why You’ll Love This Recipe
I grew up eating this simple sandwich on the sunny shores of Sardinia, Italy. This combo of fresh mozzarella, basil pesto, ripe tomatoes, and olive oil come together in this stunning sandwich. It’s simple, flavorful, and perfect for summer!
This is the ideal recipe to use homemade bread (especially Italian ciabatta or focaccia!) to soak up the juices from the tomatoes and pesto. You can make it grilled or not, depending upon your preference. My family loves these grilled, as it makes the bread irresistibly crispy and crunchy!
Next time you’re looking for an easy summer recipe, try my panzanella salad, juicy homemade burger, and porchetta sandwich with salsa verde next time!
Made With Amore,
“This was a quick, easy and tasty lunch. I even made the pesto from scratch and we were eating in about 30 minutes.
– Robyn
Table of Contents
Simple Ingredients
The recipe emphasizes using high-quality ingredients, which ensure that the sandwich is bursting with flavor and freshness!
- Ciabatta or Focaccia Bread: Choose either no knead ciabatta or easy focaccia bread, as both types of bread are known for their soft texture and porous crumb, perfect for soaking up the flavors of the sandwich. You can also use sourdough, baguettes, whole wheat, or gluten-free bread.
- Mozzarella: Buffalo mozzarella, made from the milk of water buffalo, offers a creamy texture and rich flavor. Alternatively, you can use any fresh mozzarella cheese for its mild and milky taste. (Learn more about this cheese in my burrata vs. mozzarella post!)
- Juicy Ripe Tomatoes: Choose medium-sized ripe tomatoes, sliced into thin rounds. Try heirloom, cherry, or sun-dried tomatoes. Roasted red peppers or cucumber slices also work well.
- Basil Pesto: This is a vibrant green sauce made from fresh basil leaves, pine nuts, Parmesan cheese, garlic, and olive oil. I highly recommend making your own basil pesto, but you can also use store-bought if you’re short on time.
- Thick Balsamic Vinegar or Balsamic Glaze (Optional): This adds a sweet and tangy flavor to the sandwich, enhancing the overall taste profile. Opt for a thick balsamic vinegar or balsamic glaze for easy drizzling.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Different Pesto Options: Use my pistachio pesto, creamy pesto, or vegan arugula walnut pesto instead of basil pesto for a fun flavor variation.
- Grilled Chicken Caprese Sandwich: Add grilled chicken breast slices to the sandwich for extra protein and flavor. Marinate the chicken in Italian seasoning or garlic before grilling for added taste. You can use my recipe for the best grilled chicken sandwich as a base.
- Proscuitto or Mortadella Versions: Layer thin slices of prosciutto over the mozzarella and tomatoes for a savory twist, or try my Mortadella sandwich for more ideas.
- Turkey Sandwich: You can use the leftovers from our ricotta meatballs as a substitute protein.
How to Make Caprese Panini with Basil Pesto
See the printable recipe card at the bottom of the post for complete instructions.
- Make the homemade pesto in a food processor or blender.
- Spread pesto on both sides of each sandwich, then top one side with the fresh buffalo mozzarella.
- Add the fresh tomatoes.
- Drizzle with the balsamic vinegar, then place a pesto-covered piece of bread on top to close the sandwich.
- You can eat the sandwiches as is, or turn them into grilled caprese sandwiches with a panini press or grill pan.
- These colorful caprese sandwiches will become one of your favorite lunches for the summer season! Enjoy with Mediterranean cucumber salad and Italian panna cotta for the perfect healthy meal.
Caprese Panini with Basil Pesto FAQs
Caprese is a traditional Italian salad or sandwich typically made with fresh mozzarella cheese, ripe tomatoes, basil leaves, extra-virgin olive oil, and sometimes balsamic vinegar or balsamic glaze. It’s known for its vibrant colors representing the Italian flag: red tomatoes, white mozzarella, and green basil. The combination of these simple, fresh ingredients creates a delicious and refreshing dish that highlights the flavors of summer.
Yes, if you don’t have a panini press, you can use a grill pan or a regular skillet to grill the sandwiches. Simply place the assembled sandwiches on the preheated grill pan or skillet and cook them for a few minutes on each side, pressing down gently with a spatula to flatten them slightly. Turn them halfway through cooking to ensure even grilling on both sides.
Toast the bread, pat the tomatoes dry, and layer basil or cheese next to the bread to block moisture. If packing ahead, assemble right before eating.
Storing: If you have leftover sandwiches, wrap them tightly in plastic wrap or aluminum foil to prevent them from drying out. Place them in an airtight container or a resealable plastic bag. Store the wrapped sandwiches in the refrigerator for up to 1-2 days.
Reheating: When ready to eat, remove the sandwiches from the refrigerator and let them sit at room temperature for about 10-15 minutes to slightly soften the bread. You can also reheat them in a preheated oven or a panini press until warmed.
Serving Suggestions
These caprese paninis make the perfect lunch or light dinner all summer long. Serve this favorite with light sides, like Italian fruit salad, grilled chicken thighs, or grilled eggplant. Enjoy a slice of Coca-Cola cake, strawberry tres leches cake, or no bake frozen lemon bars for dessert.
My Pro Tips
Expert Tips
- Use fresh ingredients, like ripe tomatoes, fragrant basil, and quality mozzarella for the very best flavor.
- Slice the bread, cheese, and tomatoes evenly for a good balance of each ingredient in the sandwich.
- Season well. A pinch of flaky salt brings out the tomato’s flavor, and don’t forget to season the pesto too!
- Choose good olive oil. Brush the bread and drizzle with extra-virgin olive oil for rich, authentic flavor.
More Sandwich Recipes You’ll Love
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Caprese Panini with Basil Pesto
Ingredients
For the Basil Pesto (Pesto Genovese)
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- ⅓ cup Parmigiano Reggiano cheese, freshly grated
- 2-3 cloves garlic, minced
- ½ cup extra virgin olive oil
- salt and pepper, to taste
For the Caprese Sandwiches
- 1 loaf ciabatta bread or ciabatta rolls, or focaccia bread or sourdough, sliced into 8 equal slices
- 8 ounces buffalo mozzarella, or fresh mozzarella of choice, sliced
- 1 tablespoon thick balsamic vinegar, or balsamic glaze; optional
- 1 tablespoon extra virgin olive oil
- 1½ cups baby arugula
- 2 medium ripe tomatoes, sliced into ¼-inch thick rounds
- flaky sea salt, or kosher salt, to taste
Instructions
Prepare the Basil Pesto
- Place the basil leaves, pine nuts, Parmesan cheese, and minced garlic in a food processor and pulse until the ingredients are finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste. Set aside.
Assemble the Sandwiches
- Preheat a panini press or grill pan over medium heat.
- Spread a generous amount of basil pesto on all the slices of bread.
- On 4 slices of bread, layer the buffalo mozzarella slices evenly on top. Place the tomato on top of the cheese, then season with the flaky salt and put a handful of baby arugula on top of the tomato slices.
- Drizzle balsamic vinegar or balsamic glaze (if using) over the arugula, then place the remaining slices of bread pesto side down on top of each sandwich to close them.
Grill the Sandwiches (Optional)
- Brush the outer sides of each sandwich with olive oil and place them on the preheated panini press or grill pan. Grill for 3-4 minutes, or until the bread is toasted and the cheese is melted. (If using a grill pan, press the sandwiches down with a spatula while cooking to flatten them slightly.)
- Once done and golden brown, remove the sandwiches from the heat and let them cool for a minute before serving.
- Cut each sandwich in half diagonally. Serve warm and enjoy the delicious flavors of the caprese sandwich with basil pesto!
Notes
- Use fresh ingredients, like ripe tomatoes, fragrant basil, and quality mozzarella for the very best flavor.
- Slice the bread, cheese, and tomatoes evenly for a good balance of each ingredient in the sandwich.
- Season well. A pinch of flaky salt brings out the tomato’s flavor, and don’t forget to season the pesto too!
- Choose good olive oil. Brush the bread and drizzle with extra-virgin olive oil for rich, authentic flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe
Thank you so much!
Elena, this is a marvelous recipe. I did use jarred pesto; and am excited to make it myself next time. Thank you for sharing it.
Yay! Happy you love this Italian classic. Yes, the homemade pesto is so yummy- must try!
This was a quick, easy and tasty lunch. I even made the pesto from scratch and we were eating in about 30 minutes.
Yay for the homemade pesto! It really adds the perfect fresh touch.
We had these for lunch and my daughter, granddaughters & myself LOVED them! Heated them on the griddle.
So easy & yummy!
Easy summer lunch. I’m happy you and the girls loved it.