Quick, easy, and filling sandwich recipe with the flavors of pesto and mozzarella! This pesto mozzarella sandwich is great for any meal, and check out how to make this customizable sandwich recipe.
Previously, I had shared quick dinner recipes like cream cheese pasta and oats soup. This week I will share quick breakfast recipes, especially the ones approved by the teen in the house. :-) Our household has no set breakfast, lunch, or dinner recipes. We love idli and upma for lunch, breakfast, and dinner, rice for both lunch and dinner, and this sandwich is another recipe we enjoy for all our meals.
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This sandwich is my take on Starbucks’s tomato & mozzarella on focaccia. Our flight trips are complete only with this tomato mozzarella sandwich and their tea. So I started making them at home using white bread. It’s a quick and filling breakfast option, and you can find this pesto sandwich in my meal planners frequently. Yes, it’s a staple in our household.
Ingredients required
You can make all the ingredients required for this pesto sandwich from scratch at home or use store-bought as I did for this recipe. I can also call this sandwich a TJ’s sandwich, as I used all the ingredients there. :-) This is not a sponsored post; these are staples in my grocery list from Trader Joe’s, and I am sharing the same here.
Bread – While ciabatta or focaccia is commonly used for making this panini for my sandwich style, I have used white bread. You can use the bread of your choice (store-bought or homemade) or use focaccia or ciabatta and make it like a panini.
Pesto – I used TJ’s vegan kale and cashew pesto. You can use the traditional basil pesto too. Check out my homemade pesto recipe for the details.
Mozzarella – I used sliced mozzarella (thick slices) for this recipe, and I highly recommend the same. But you can opt for thin mozzarella slices or shredded, too, if you can’t source the mozzarella chunks. I love my sliced mozzarellas and even I use it for my caprese skewers.
Tomato – I also added fresh Roma tomato slices to this sandwich. I prefer Roma or heirloom tomatoes for this sandwich.
Red pepper spread – I also used TJ’s red pepper spread with eggplant and garlic, which adds a nice flavor and color to this sandwich. It’s optional. You can use muhammara or other spreads that you have in hand too.
Butter – We need a small amount of butter to spread on the butter while grilling/toasting.
Please check the recipe card for exact measurements.
How to make a pesto mozzarella sandwich
- Spread 1 tbsp of pesto on one bread slice and 1 tbsp of the red pepper spread, if using, on the other slice.
- Then place the tomatoes on one slice and the mozzarella chunks on the other.
- Carefully place one slice on top of the other and ensure the tomatoes and mozzarella are inside the bread.
If using a panini grill or sandwich maker,
- Preheat the panini press and place the sandwich on top. Spread a tsp of butter on the bread and close the sandwich maker. Cook as per the gadget’s instructions or until the bread becomes golden brown.
- Gently flip the sandwich, spread another tsp of butter on top, and grill it again. Remove the sandwich and slice them across and enjoy.
If using a stove-top pan,
- You don’t need a sandwich maker or panini press to make this sandwich. You can make it on a dosa pan too. Heat the pan, place the sandwich, and spread the butter when it is hot. Cook on one side for 60 to 90 seconds, flip again, and cook until the cheese melts.
Recipe Notes
- The measure I have used yields two sandwiches, and the pesto and other spread measure is not a set measure. You can adjust it to taste.
- The pesto that I have used is vegan. For a vegan sandwich, you can skip the cheese and butter. You can also use a partially cooked eggplant slice for a meaty vegan version.
- In the ingredients section, I have mentioned the alternate ingredients too. Please check them out.
- Like my eggplant mozzarella sandwich, this is not a messy sandwich. You can use tongs to flip the sandwich.
Quick breakfast recipes
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📖 Recipe
Pesto Mozzarella Sandwich
Equipment
- Sandwich press
Ingredients
Measurement Details: 1 cup:240ml; 1 tbsp: 15ml; 1tsp: 5ml;
- 4 white bread slices
- 2 tbsp pesto
- 2 tbsp red pepper spread
- 4 slices tomato thick slices
- 4 slices mozzarella thick slices
- 4 tsp butter or as required
Instructions
- Spread 1 tbsp of pesto on one bread slice and 1 tbsp of the red pepper spread, if using, on the other slice.
- Then place the tomatoes on one slice and the mozzarella chunks on the other.
- Carefully place one slice on top of the other and ensure the tomatoes and mozzarella are inside the bread.
If using a panini grill or sandwich maker,
- Preheat the panini press and place the sandwich on top. Spread a tsp of butter on the bread and close the sandwich maker. Cook as per the gadget’s instructions or until the bread becomes golden brown.
- Gently flip the sandwich, spread another tsp of butter on top, and grill it again. Remove the sandwich and slice them across and enjoy.
If using a stove-top pan,
- You don’t need a sandwich maker or panini press to make this sandwich. You can make it on a dosa pan too. Heat the pan, place the sandwich, and spread the butter when it is hot. Cook on one side for 60 to 90 seconds, flip again, and cook until the cheese melts.
Notes
- The measure I have used yields two sandwiches, and the pesto and other spread measure is not a set measure. You can adjust it to taste.
- The pesto that I have used is vegan. For a vegan sandwich, you can skip the cheese and butter. You can also use a partially cooked eggplant slice for a meaty vegan version.
- In the ingredients section, I have mentioned the alternate ingredients too. Please check them out.
- Like my eggplant mozzarella sandwich, this is not a messy sandwich. You can use tongs to flip the sandwich.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Sandwiches are my all time favourite. They look vibrant with red and green colours. I am sure with all the ready sauces , it would be a jiffy to make and enjoy them.
Oh yeah, it’s very quick to assemble and serve.