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.
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.