Grilled Italian Pesto Caprese Panini

Caprese panini with pesto, grilled tomatoes and melted mozzarella.

4.59 from 12 votes

Grilled Italian Pesto Caprese Panini

This 4-ingredient sandwich celebrates summer with pesto made with fresh basil, peak season tomatoes, and slices of mozzarella cheese. It's barely a recipe (which is ideal for summer cooking!) and is ready in 30 minutes or less.

Prep Time15

Cook Time15

Total Time30

Course: Lunch

Cuisine: Italian

Keyword: caprese panini

Servings:

Calories: 490.1kcal

Author: Susan Pridmore

Equipment

Ingredients

4 tablespoons Basil Pesto or to taste
2 tablespoons extra-virgin olive oil divided
4 large ripe tomatoes sliced into ¼" slices
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 sandwich rolls
8 ounces fresh mozzarella sliced

Instructions

If using homemade pesto, make the Basil Pesto following these directions.
Heat a grill pan or heavy skillet over medium heat and add 1 tablespoon olive oil. Lightly salt and pepper the tomato slices, and add them to the pan. Cook for one minute on each side, until softened.
Remove and set aside.
Slice the rolls in half and spread a thick layer of pesto on the top half of each roll. Arrange the cheese slices on the bottom half.
Layer the grilled tomatoes on top of the cheese and assemble the panini.
Brush the tops and bottoms of each roll with the final 1 tablespoon olive oil and arrange on the grill pan over medium-high heat. Press lightly with a spatula and cook for 5 minutes.
Carefully flip and lightly press again. Cook for another 3 minutes or until the cheese is melted.
Serve warm.

Nutrition