Grilled Mozzarella Sandwich

Grilled Mozzarella Sandwich is used in this grilled mozzarella sandwich, which is cooked with sourdough bread. It comes together quickly and has a ton of flavor.

Grilled Mozzarella Sandwich

When you want something gourmet-quality and fresh but don’t want to eat out, this delectable grilled mozzarella sandwich is the ideal thing to create. Every mouthful is flavorful thanks to the homemade walnut pesto, fresh tomatoes, and melted mozzarella. Make sure to double the pesto recipe so you can quickly assemble a nice sandwich later on in the week.

Grilled Mozzarella Sandwich Ingredients 

Grilled Mozzarella Sandwich

To Make a Sandwich

  • 4 slices of sourdough bread
  • 4 ounces of mozzarella cheese
  • 1 large tomato
  • 2 ounces of canned roasted red peppers.

For the pesto

  • 1/2 cup fresh basil leaves
  • 2 peeled garlic cloves
  • 2 tablespoons chopped walnuts
  • 2 teaspoons grated Parmesan
  • salt and pepper
  • along with 1/4 cup extra virgin olive oil.


Grilled Mozzarella Sandwich

Grilled Mozzarella Sandwich

  1. Place the basil, garlic, walnuts, and Parmesan cheese in a food processor to make the pesto;
  2. Blend and season to taste with salt and pepper. Pour the olive oil slowly into the mixture while the food processor is running to allow it to emulsify.
  3. Place two slices of bread in the panini maker or toaster oven for two minutes and evenly distribute the pesto over the four slices of bread.
  4. Then, with the panini maker open, layer the mozzarella cheese, tomatoes, and roasted red peppers on top of two slices of bread. Let the cheese melt and the vegetables soften.
  5. Close the panini maker for two to three minutes after the second slice of cheese is added to seal the sandwiches. Slice in half, then serve right away.

Grilled Mozzarella Sandwich Notes

  • Storage: Pesto that hasn’t been used should be covered and kept in the refrigerator for one week. However, I would not suggest storing the sandwich for more than a few hours. The best way to reheat sandwich leftovers is in a toaster oven or panini maker.
  • Preparation Tips: The pesto can be prepared up to a week in advance and used in the grilled sandwich when it’s ready.
  • Substitutes: Keep the recipe as written for the best results. However, the following is a list of common substitutes that would be suitable for this recipe. Shredded mozzarella can be used in place of whole mozzarella. However, I believe it imparts a distinct flavor and texture to the sandwich.
  • Equipment: The pesto can be made with nuts other than walnuts, like pine nuts, almonds, or pecans. To make the pesto, I use a KitchenAid 11-Cup Food Processor and a KitchenAid 7-Cup Food Processor. You can adjust the pulse speed so that the pesto can be as smooth or chunky as you like. Additionally, a three-in-one feed tube with a wide mouth makes it simpler to gradually add olive oil while the machine is running. Making sandwiches in my panini maker is so much fun. The Cuisinart 5-in-1 Griddler is almost a magical kitchen appliance that can do so much! If you don’t have a panini grill, you can cook the sandwich in a skillet for two minutes on each side by pressing down with a spatula.


Serving: 1gCalories: 449kcalCarbohydrates: 41gProtein: 16gFat: 25gSaturated Fat: 6gCholesterol: 24mgSodium: 742mgPotassium: 302mgFiber: 2gSugar: 3gVitamin A: 960IUVitamin C: 16.1mgCalcium: 224mgIron: 3mg