Grilled Mozzarella Sandwich with Walnut Pesto

This grilled mozzarella sandwich is made with fresh tomatoes and grilled walnut pesto with sourdough bread. It's easy to assemble and overflowing with flavor!


This delicious grilled mozzarella sandwich is perfect to make when you want something fresh and delicious, but you're running out of time! Homemade walnut pesto, fresh tomatoes and melted mozzarella make each bite full of flavor. Make sure you make a double batch of pesto so you can make a tasty sandwich whenever you want!

Easy to make Grilled Mozzarella Sandwich recipe

Therefore, it goes without saying that I had a hard time making this sandwich today. But the good news is that you do not need much effort ... you can do it in an instant! All you need are fresh ingredients, fifteen minutes and you will have a delicatessen sandwich on your plate!

How to make grilled mozzarella sandwich - step by step

To make pesto

• Place the basil, garlic, walnuts and Parmesan cheese in the food processor; Season with salt and pepper, to taste, and mix. While the food processor is on, pour the olive oil slowly into the mixture to allow the olive oil to emulsify.

To make the sandwiches.

• Spread the pesto equally on the 4 slices of bread and place the bread in the panini machine or in a toaster oven for 2 minutes.
• Then, place the mozzarella cheese, tomatoes and roasted red peppers on the slices of bread and let the cheese melt and the vegetables soften.
• Once the cheese melts, close the sandwich, cut it and serve immediately.
• If you have extra pesto, store it in an airtight container in the refrigerator for up to 1 week.

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

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

1. 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.
2. 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.
3. 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.
4. Once the cheese melts, close the sandwich, cut and serve immediately
5. If you have have pesto, store in an airtight container in the refrigerator for up to 1 week.

Recipe Notes
Left over pesto should be covered and stored in the refrigerator, it will keep fresh for a week.

Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. This information should not be considered a substitute for a professional nutritionist’s advice. The nutrition value is for one sandwich.

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Grilled Mozzarella Sandwich with Walnut Pesto

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