Creamy Pesto Panini with Tomato and Mozzarella

This grilled sandwich combines the best of a caprese with a creamy pesto twist. A spread of herbaceous pesto cream cheese is slathered on sourdough, then topped with fresh mozzarella and ripe tomato slices. Pan-fried until golden and melty, it’s a satisfying meal in minutes.

Serve alongside a simple arugula salad tossed with a tangy Dijon vinaigrette for a complete and balanced dinner that’s ready in 20 minutes.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

4 tablespoon PestoView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 slice Sourdough BreadView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

4 ounce Fresh MozzarellaView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place cream cheese in a glass of warm water to soften. Wash and dry produce. Slice tomato into thin rounds. Slice mozzarella into thin rounds.
2. In a small bowl, whisk together softened cream cheese and pesto until smooth.
3. Lay half the sourdough slices on a clean surface. Spread each with the creamy pesto mixture. Top with tomato and mozzarella slices; season with black pepper. Close sandwiches with remaining bread.
4. Melt 1 tablespoon butter in a large nonstick pan over medium heat. Add sandwiches and move them around to absorb butter. Cook until golden brown and cheese begins to melt, 4-6 minutes. Add another tablespoon butter, flip sandwiches and cook until second side is golden and cheese is fully melted, 4-6 minutes more. For a panini effect, place a heavy pan on top while cooking.
5. Meanwhile, in a small bowl, combine half the red wine vinegar, half the Dijon mustard, 2 tablespoons olive oil, ¼ teaspoon sugar, a pinch of salt and pepper. Whisk to make vinaigrette. (For 4 servings, use all vinegar, all mustard, 4 tablespoons olive oil and ½ teaspoon sugar.) In a large bowl, toss arugula with desired amount of vinaigrette.
6. Halve each panini diagonally. Divide between plates and serve with arugula salad on the side.

Recipe Tips

FAQ

Can I use a panini press instead of a pan?

Yes, a panini press works great. Preheat the press, butter the bread and cook until golden and cheese melts, about 4-6 minutes.

What can I substitute for arugula?

Baby spinach or mixed greens work well in the salad.

How do I store leftovers?

Panini are best fresh, but you can wrap and refrigerate for up to 1 day. Reheat in a pan or press to restore crispness.