Grilled sandwich with mozzarella, tomato, basil, and pesto
Caprese Panini
Prep Time
5 min
Cook Time
8 min
Total Time
13 min
Servings
2
2 paninis
Difficulty
Easy
Cost
Moderate
$$
Caprese Panini
Grilled sandwich with mozzarella, tomato, basil, and pesto
★4.6(16)
A warm, crispy caprese panini with fresh mozzarella, ripe tomatoes, basil, and pesto pressed until golden. Italian comfort in 15 minutes.
5m
Prep Time
8m
Cook Time
13m
Total Time
2
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This caprese panini takes the classic salad and transforms it into a warm, melty, crispy sandwich. Pesto adds a herby punch that brings everything together.
You don't need a panini press — a skillet and a heavy pot work perfectly for pressing.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 4 slices ciabatta or sourdough bread
- 6 oz fresh mozzarella, sliced
- 1 large ripe tomato, sliced
- 6 fresh basil leaves
- 2 tbsp pesto
- 1 tbsp olive oil or butter
- Salt and pepper to taste
Instructions
- 1
Spread pesto on two slices of bread. Layer mozzarella, tomato slices, and basil on top.
- 2
Season with salt and pepper. Top with the remaining bread slices.
- 3
Brush the outside of each sandwich with olive oil or butter.
- 4
Heat a skillet over medium heat. Place sandwiches in and press down with a heavy pot or pan.
- 5
Cook 3-4 minutes per side until golden brown and cheese is melted.
- 6
Slice in half and serve immediately.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Arrange on a platter for easy sharing at your next gathering
Substitutions
PestoSun-dried tomato spread
Different flavor, equally delicious
Fresh mozzarellaBurrata
Even creamier center
Tips & Storage
Pro Tips
Wrap a brick in foil for the perfect panini press weight.
Pat tomato slices dry to prevent soggy bread.
Add prosciutto or a drizzle of balsamic glaze for extra flavor.
Storage
Best eaten immediately. Leftover paninis lose their crispiness.
Reheating
Re-crisp in a skillet over medium heat for 2 minutes per side.
Nutrition Facts
Per serving (45mg) · 2 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates24g
Fat32g
Fiber580mg
Sugar2g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What bread works best?
- Ciabatta, sourdough, or focaccia — anything sturdy that holds up to pressing.
- Can I use a panini press?
- Absolutely — cook for 4-5 minutes until golden and cheese is melted.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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