Ingredients
- 4 slices thick-cut sourdough bread
- 1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
- 2 plum tomatoes, cut into thick slices
- 1 cup fresh basil pesto, recipe follows
- Kosher salt and freshly ground black pepper
- Extra-virgin olive oil
Basil pesto:
- 1/2 cup pine nuts
- 2 cups fresh basil leaves
- 1 cup fresh Italian parsley leaves
- 1/2 cup Parmesan or Romano
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/2 cup extra-virgin olive oil
To make pesto:
Directions
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat. Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
Photo: Mozzarella Grilled Cheese Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 44 reviews
By ambra_e_godess_...
Catoosa, OK
on November 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Exquisite. Goes together perfectly every time. Do not substitute jarred pesto, fresh is the only way to go.
By jamesd3rd
redondo beach, 43
on September 17, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Good sandwich but my cheese didn't get all gooey like in the episode. I'm sure my panini grill was hot enough. The preheat light was out. But the cheese never reached the melting point. Maybe it was more dense or something. Any longer and the bread would have burned. But we really liked it. The pesto was a nice twist.
By vtmama3
Center Rutland, VT
on January 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is the perfect winter sandwich with a kiss of summer flavors. The bread, type of cheese or kind of tomato can be changed up. The pesto makes the difference. I make it at the end of the summer, freeze it in ice cube trays and then pop the cubes out and store in a freezer bag. Just dethaw it in the microwave on a very low temperature.
Read all 44 reviews