Grilled Pesto Mozzarella Sandwich Recipe
Sandwiches have been around forever and whether it's a simple PB&J or an elaborate gourmet creation, sandwiches have a special place in our hearts and palates providing a delicious and satisfying culinary experience. For a sophisticated and savory experience, this grilled pesto mozzarella sandwich elevates the classic grilled cheese experience to new heights with warm, crusty bread grilled to perfection, a luscious layer of melted mozzarella cheese, and a generous slathering of fresh pesto.
Recipe developer Miriam Hahn brings us this recipe and says, "With a garden overflowing with fresh basil, I whip up a batch of pesto weekly to use in various recipes. This sandwich is a notch up from your typical sandwich and definitely gives you restaurant vibes." This is a hearty sandwich and Hahn tells us it's a meal in itself but it pairs well with a simple green salad or a light spinach soup. Grab your cast iron skillet and let's make the sandwich of your dreams!
Gather the ingredients for grilled pesto mozzarella sandwich recipe
To make this recipe, you'll need some fresh basil, garlic, lemon, and a large tomato from the produce aisle. Then grab some pine nuts, salt, pepper, olive oil, and some sliced sourdough bread. From the dairy aisle, you'll need some butter, Parmesan, and mozzarella cheese.
"This sandwich is also delicious with rye bread if you prefer, and if you want to make this sandwich dairy-free, you can use dairy-free butter, Parmesan, and mozzarella, all of which are readily available," Hahn shares.
Make the pesto
Pull out the food processor to get going on our quick and fresh pesto. Start by chopping the garlic. Then separate the basil leaves from their stems and measure out 2 cups worth. "If you get some of the stems in the mix, that's fine, but try and avoid the extra thick ones especially if you are pulling this from your garden," Hahn remarks.
If you are using block Parmesan cheese, you can grate that now too. Add the basil, garlic, pine nuts, Parmesan, 2 tablespoons olive oil, lemon juice, salt, and pepper to the food processor. Blend everything until smooth, scraping down the sides as needed.
Assemble the sandwich
Now we're ready to prep the sandwich for grilling. Slice the tomato into thick slices and slice the mozzarella. Then butter one side of both pieces of the bread.
On the unbuttered side of your bread spread on some pesto. Top that with two big slices of mozzarella cheese and tomato slices. "Depending on the size of your bread, you may need to cut one of the tomatoes in half to fit it alongside a full tomato slice," Hahn explains. Then place the other piece of bread on top with the buttered side up.
Grill the sandwich
If you have a cast iron skillet, grab that, but if not, any large skillet will do. Add 1 teaspoon of the oil to the pan and bring the heat to medium-high. Wait a few minutes until the skillet is hot, then place the sandwich into the pan, lower the heat to medium, and cook for 5 minutes on each side or until the bread is toasted and the cheese is melted. When this one is done, repeat the process for two more sandwiches, or keep all of your sandwich components in the fridge until you're ready to grill another.
- 2 cups fresh basil
- 2 cloves garlic
- ⅓ cup pine nuts
- ½ cup freshly grated Parmesan
- 3 tablespoons olive oil, divided
- ½ lemon, juiced
- ¼ teaspoon salt
- 1 pinch black pepper
- 6 ounces mozzarella cheese
- 1 large tomato
- 6 slices sourdough bread
- 2 tablespoons butter
- Chop the garlic and separate the basil leaves from the heavy stems. Grate the parmesan cheese.
- Add the basil, garlic, pine nuts, Parmesan, 2 tablespoons olive oil, lemon juice, salt, and pepper to a food a food processor. Blend until smooth.
- Slice the tomato into thick slices and slice the mozzarella. Butter the bread, then layer the unbuttered side the pesto with 2 big slices of mozzarella, and 1 to 2 slices of tomato.
- Add 1 teaspoon of oil to a cast iron skillet and bring heat to medium high. Once hot, put the sandwich into the pan, cover, lower heat to medium, and cook for 5 minutes on each side or until the bread is toasted and the cheese is melted. Repeat with two more sandwiches.
| Calories per Serving | 1,342 |
| Total Fat | 58.6 g |
| Saturated Fat | 21.4 g |
| Trans Fat | 0.0 g |
| Cholesterol | 87.7 mg |
| Total Carbohydrates | 152.9 g |
| Dietary Fiber | 8.0 g |
| Total Sugars | 15.8 g |
| Sodium | 2,374.0 mg |
| Protein | 54.5 g |
