Grilled Mozzarella Sandwich

I was so excited to make this Grilled Mozzarella Sandwich today. I had the perfect picture in my head of the vibrant green pesto, beautiful ripe tomatoes and melted mozzarella cheese.

So I pull out my food processor and it literally wouldn’t start! Thankfully, I had a small mini blender thingamajiggy and was able to make the pesto in that. Phew problem solved. Then, I asked my husband to grab the panini maker for me and he dropped it on the floor completely dismantling the top part from the bottom part…argh! But, hey, it still turned on, so I had him hold the top piece while I grilled the pieces of bread on the bottom piece of the panini maker.

So, needless to say, there was a lot of effort in making this sandwich today! But the good news is, you don’t need much effort at all…you can make it in a jiffy!

Homemade Grilled Mozzarella Sandwich with Pesto and Tomato that's easy to assemble and bursting with flavor - lunch never looked so good!
Don’t have a panini maker? Just toast the bread regularly.

Don’t have a food processor? Just buy store-bought pesto!

But really, if you can find a way to make your own pesto, it really takes this sandwich to another level! For realz.

Homemade Grilled Mozzarella Sandwich with Pesto and Tomato that's easy to assemble and bursting with flavor - lunch never looked so good!
If you’ve tried this healthy-ish feel good Grilled Mozzarella Sandwich recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Grilled Mozzarella Sandwich
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

This Grilled Mozzarella Sandwich is made with fresh tomatoes and walnut pesto grilled with sourdough bread. It's easy to assemble and bursting with flavor!

Course: Sandwich
Cuisine: Italian
Keyword: Grilled Sandwich, Mozzarella Sandwich
Servings: 4 servings
Calories: 449 kcal
Author: Yumna Jawad

Ingredients
For the Sandwich
4 slices sourdough bread
4 oz mozzarella cheese sliced
4 beefsteak or roma tomatoes sliced
2 oz roasted red peppers jarred
For the Pesto
1/2 cup fresh basil leaves
2 cloves garlic peeled
2 tablespoons walnuts
2 tablespoons grated Parmesan
Salt and pepper to taste
1/4 cup olive oil

Instructions
To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
Spread the pesto equally on the 4 slices of bread and place the bread on the panini maker or in a toaster oven for 2 minutes.
Then place the mozzarella cheese, tomatoes and roasted red peppers on top of bread slices and allow the cheese to melt and the veggies to soften.
Once the cheese melts, close the sandwich, cut and serve immediately
If you have have pesto, store in an airtight container in the refrigerator for up to 1 week.


Recipe adapted from Grilled Mozzarella Sandwich

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