Ingredients
Scale
For the Sandwich:
- 4 slices sourdough bread (or whole wheat, ciabatta, or any sturdy bread)
- 4 oz mozzarella cheese, sliced (or provolone, Monterey Jack, or cheddar)
- 1 large tomato, sliced
- 2 oz roasted red peppers, jarred (or fresh red bell peppers, roasted at home)
- 4 oz grilled or shredded chicken (or thinly sliced roast beef for extra protein)
For the Pesto:
- ½ cup fresh basil leaves (or a mix of basil and spinach for variety)
- 2 cloves garlic, peeled
- 2 tablespoons walnuts (or almonds, cashews, or sunflower seeds)
- 2 tablespoons grated Parmesan cheese (or nutritional yeast for a dairy-free option)
- Salt and pepper, to taste
- ¼ cup olive oil (or avocado oil for a lighter taste)
Instructions
Step 1: Prepare the Pesto
Homemade pesto is one of the easiest condiments to make, and it adds an incredible depth of flavor to this sandwich.
- In a food processor, combine the basil leaves, garlic, walnuts, and Parmesan cheese. Season with salt and pepper.
- Blend for a few seconds until the ingredients are roughly chopped.
- While the food processor is running, slowly drizzle in the olive oil. This will help the oil emulsify with the other ingredients, creating a smooth and rich pesto.
- Taste and adjust seasoning if needed. If you prefer a thinner consistency, add a little more olive oil.
Step 2: Assemble the Sandwich
- Lay out the four slices of sourdough bread.
- Spread a generous amount of the homemade pesto on each slice.
- On two slices of bread, layer the mozzarella cheese, tomato slices, roasted red peppers, and either grilled chicken or roast beef.
- Top with the remaining bread slices to create a sandwich.
Step 3: Grill the Sandwich
If using a panini press:
- Preheat the panini maker.
- Place the assembled sandwiches inside and close the lid.
- Grill for 2–3 minutes or until the bread is golden brown, and the cheese is melted.
If using a stovetop pan:
- Heat a nonstick or cast-iron skillet over medium heat.
- Lightly brush the outer sides of the bread with olive oil or butter for an extra crispy texture.
- Place the sandwiches in the pan and cook for 2–3 minutes on one side.
- Carefully flip and cook for another 2–3 minutes until the cheese is melted and the bread is golden brown.
Step 4: Serve and Enjoy
Once the sandwiches are grilled to perfection, remove them from the heat. Let them cool for a minute, then slice them in half. Serve immediately with your favorite side dishes.
Notes
- How to Tell if the Cheese is Melted: The cheese should be gooey and stringy when pulled apart. If it is still firm, let the sandwich cook a little longer on low heat.
- Preventing Soggy Bread: Make sure the tomatoes and roasted red peppers are patted dry with a paper towel before adding them to the sandwich. Too much moisture can make the bread soggy.
- Cooking Without a Panini Press: If you do not have a panini press, use a heavy skillet to press down on the sandwich while cooking in a regular pan. This helps achieve a crispy crust.
- Substituting the Pesto: If you do not have a food processor, store-bought pesto works just as well. Just be sure to choose a high-quality brand with fresh ingredients.
- Prep Time: 10 minutes
- Cook Time: 5 minutes