Description
When classic grilled cheese meets fresh garden flavors—this Grilled Mozzarella Sandwich with Fresh Basil Pesto is pure summer sunshine in every gooey bite. Think crusty sourdough hugging creamy mozzarella, juicy tomato slices, smoky roasted peppers, and a punchy homemade basil pesto that makes your kitchen smell like Nonna’s backyard. No fancy tricks, no fuss—just real ingredients, real comfort, and real joy. Ready in about 15 minutes, this is your new “taste of the garden” hug on a plate!
Ingredients
-
4 slices sourdough bread (or ciabatta/focaccia)
-
4 oz fresh mozzarella, sliced & patted dry
-
1 large ripe tomato, sliced & lightly salted
-
2 oz jarred roasted red peppers, sliced & patted dry
-
2 tbsp butter (or olive oil) for grilling
Quick Basil Pesto:
-
½ cup fresh basil leaves
-
2 garlic cloves
-
2 tbsp walnuts (or pine nuts)
-
2 tbsp grated Parmesan
-
¼ cup olive oil
-
Salt & pepper, to taste
Instructions
1️⃣ Make the Pesto: Blend basil, garlic, walnuts, Parmesan, salt & pepper. Slowly drizzle in olive oil until just combined—vibrant and slightly coarse.
2️⃣ Assemble: Spread pesto on all bread slices. Layer half the mozzarella, tomato slices (blotted dry!), roasted peppers, then the rest of the cheese. Top with remaining bread, pesto side in.
3️⃣ Grill: Butter outsides. Heat skillet on medium. Grill sandwiches 3–4 mins per side until golden & cheese is melty. Cover briefly if needed to help the cheese melt evenly.
4️⃣ Serve: Rest 1 min, slice diagonally, and enjoy warm with extra napkins—it’s joyfully messy!
Notes
-
Try smoked mozzarella for a deeper flavor.
-
Add prosciutto or grilled zucchini for a twist.
-
Make pesto ahead—it keeps 3 days under olive oil!
-
Don’t skip drying veggies—no soggy bread!
Nutrition
- Calories: 460 kcal Per Sandwich
- Fat: 32g
- Carbohydrates: 28g
- Protein: 17g