Pesto Caprese Panini – a delicious recipe with rolls, sourdough, thin, tomatoes, basil, pecorino romano cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
To make the pesto add the garlic and almonds to a food processor, give a few pulses to get a rough chop.
2
Add in the basil and with the processor running, stream in the olive oil. Once well combined stir in the grated cheese. Season with salt and pepper to taste.
3
Spread some of the pesto on what will be the inside sides of two slices of bread.
4
Top one piece with a couple slices of mozzarella, then the tomato and then another couple slices of mozzarella to hold the panini together. Season lightly with salt and pepper.
5
Heat up a panini press and carefully place the sandwich on the press. Lower the top and cook for about 6-8 minutes until the bread is golden and the cheese is gooey melted.
395
kcal
Calories
24
g
Fat
38
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: Ciabatta rolls, sourdough, fresh mozzarella sliced thin, tomatoes sliced thin, and more.
Yes, Pesto Caprese Panini falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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