Crispy Caprese Panini Recipe Easy Homemade Pesto Mozzarella Panini
A quick and easy panini featuring fresh homemade pesto, creamy mozzarella, ripe tomatoes, and basil on crispy ciabatta or sourdough bread. Perfect for a satisfying meal any time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 1 sandwich 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- ½ inch thick slices of ciabatta or sourdough bread
- 8 oz fresh mozzarella, sliced thick
- 2 medium ripe Roma or vine tomatoes, sliced
- A handful of fresh basil leaves, washed and patted dry
- 2 tablespoons olive oil, plus more for brushing bread
- Salt and freshly ground black pepper, to taste
- 1 small clove garlic, minced (optional)
- ¼ cup toasted pine nuts or walnuts
- ¼ cup freshly grated Parmesan cheese
- 1 teaspoon fresh lemon juice
Instructions
- Prepare the pesto by combining fresh basil leaves, toasted pine nuts or walnuts, minced garlic, grated Parmesan, lemon juice, and 2 tablespoons olive oil in a food processor. Pulse until smooth but still textured. Season with salt and pepper to taste. Add a teaspoon of olive oil or water if too thick. Set aside.
- Slice mozzarella and tomatoes into ¼-inch thick slices. Lay out fresh basil leaves.
- Brush one side of each bread slice lightly with olive oil; this will be the outside of the panini.
- On the un-oiled side of one slice, spread a generous layer of fresh pesto. Layer mozzarella, tomato slices, and basil leaves on top. Sprinkle salt and pepper over the tomatoes. Top with the second slice of bread, oiled side facing out.
- Preheat panini press or skillet over medium heat. If using skillet, place a heavy pan or foil-wrapped brick on top of the sandwich to press it down.
- Grill the sandwich for 3-5 minutes per side until bread is golden and crispy and cheese is melted. Flip carefully and press down again if using skillet.
- Check for doneness: panini should be crisp and golden with melted mozzarella and fragrant pesto aroma.
- Slice diagonally and serve immediately while warm.
Notes
If bread browns too fast before cheese melts, lower heat and cover pan to help cheese melt without burning crust. Toast nuts ahead for better flavor. Brush bread lightly with olive oil to avoid greasiness. Layer basil under tomatoes to keep fresh. For reheating leftovers, use skillet or toaster oven to maintain crispness; avoid microwave.
Nutrition
- Serving Size: 1 sandwich
- Calories: 475
- Sugar: 4
- Sodium: 550
- Fat: 27.5
- Saturated Fat: 8
- Carbohydrates: 37.5
- Fiber: 4
- Protein: 21
Keywords: Caprese panini, homemade pesto, mozzarella panini, crispy sandwich, easy panini recipe, Italian sandwich, quick lunch