Grilled Pesto and Mozzarella Sandwich
The first time I had a sandwich similar to this was at a small Swedish coffee shop, and I immediately went home to remake it. Not much beats this warm and toasty sandwich with lots of flavor and melted mozzarella. For this recipe, I use my homemade pesto, but if you’re in a rush you can use store-bought. When I want to switch it up, I add some cream cheese and mashed avocado as well.
Makes2 servings
Preparation Time10 min
Cooking Time15 min
Total TimeUnder 30 minutes
Ingredients
- 1/2 cup (120 ml) pesto, plus more to taste
- 4 slices sourdough bread (about 1 inch [2.5 cm] thick)
- 1 fresh mozzarella ball (about 4.5 ounces [125 g]), sliced
- 4 thin tomato slices
- Flaky sea salt, to taste
- Ground black pepper, to taste
- Salted butter, softened
INSTRUCTIONS
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Spread the pesto evenly on all 4 slices of bread. Divide the mozzarella between 2 of the bread slices.
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Add 2 slices of tomato (side by side) on top of 2 slices of mozzarella (4 slices in total for the 2 sandwiches), and sprinkle the salt and black pepper to taste.
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Put the slice of bread that’s only spread with pesto on top of the tomato with the pesto facing down. Repeat with the other sandwich.
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Heat a large frying pan over medium-low heat. Spread the butter on top of both sandwiches, and put them in the pan with the butter side down. Spread more butter on the other side of the bread. Cook until the bread facing the pan is golden brown, about 3 minutes, then flip the sandwiches. Reduce the heat, and add a tiny splash of water to the pan. Put a lid over the pan to create steam. This will melt the mozzarella inside the sandwich.
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Cook until the mozzarella is melted and the other slice of bread is golden brown, about 2 minutes. Remove the sandwiches, and serve.
Note:
You can make the sandwiches in a panini press instead of using a frying pan.