Caprese Panini with Basil Pesto
This caprese panini with basil pesto perfectly balances flavors and textures of creamy mozzarella, juicy tomatoes, and peppery arugula, while the homemade basil pesto ties everything together with its aromatic vibrance. Make this grilled sandwich in just 20 minutes!
Servings: 4 servings
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
Serving: 1sandwich | Calories: 812kcal | Carbohydrates: 60g | Protein: 26g | Fat: 53g | Saturated Fat: 14g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Cholesterol: 49mg | Sodium: 924mg | Potassium: 332mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3064IU | Vitamin C: 12mg | Calcium: 1408mg | Iron: 2mg
