This Pesto Panini is quick and easy to make, it will require only 5 ingredients, which are all genuine and fresh. The result is a savory pesto panini, packed with summer flavors thanks to the pesto and tomatoes, with peppery notes from the arugula and a gooey mozzarella filling, between 2 layers of crusty ciabatta bread. With this recipe, you will be able to whip up a meal in no time, and what is better than a pesto sandwich recipe in the summer?
WHAT DOES PANINI MEAN?
Panini is the Italian translation for sandwiches. Panini is in fact the plural noun of panino, which is a sandwich.
In Italy, we usually use bread rather than wrap to make panini. What is the best bread for panini? We usually use ciabatta, focaccia or classic sandwich bread for toasts.
Then, like elsewhere in the world, we use a filling…and we like a rather simple filling, with 2-3 ingredients at maximum. The most popular types of filling are cold cuts, cheese, grilled vegetables, and as spread we go for mayo or some sort of pesto.
WHY YOU WILL LOVE THIS RECIPE
-It is a classic tomato mozzarella sandwich with a burst of flavor given from the pesto spread.
– This Italian Panini is vegetarian.
– Pesto mozzarella is a great combo: the creamy mozzarella meets the herbaceous taste of the basil pesto and the freshness of the vegetables.
– It makes a quick lunch or a snack for your kids.
– It is a panini sandwich recipe that you can make again and again without never getting bored.
Pesto Panini Recipe Ingredients
You will need the following ingredients to make this homemade panini:
Ciabatta: This type of bread was invented in Italy in 1982 in the area of Verona, in Veneto. Its ingredients are wheat flour, water, salt, yeast and olive oil. And while it finds its origin in the desire to compete with the popularity of French Baguette, it is defined by a flatter shape, alveolar holes, and the use of a stronger flour that has a higher gluten content compared to French bread.
In Italy, ciabatta is typically used as an accompaniment to soups, salads, cheese and ham platters, but is also used in sandwiches. Internationally, ciabatta bread is usually associated with the type of Italian bread used to make a panini.
Mozzarella di Bufala: The origins of this cheese are in the Naples area, and the most noble variety is Mozzarella di Bufala. The color of this variety of mozzarella is porcelain white, which is why it is often called “the pearl of the table.” The shell is thin and the inside is soft. It is best served at room temperature. Mozzarella di Bufala is an ideal cheese in sandwiches as it melts quite quickly. It is ideal to buy fresh mozzarella at your local deli, alternatively, store-bought is also good.
Tomatoes: Their season starts in June and ends in August. Choose ripe tomatoes, possibly beef tomatoes, as their flesh is meatier and juicier. Tomatoes are rich in minerals, especially potassium, which helps to balance the minerals in your body.
Arugula: just a few leaves, will add some peppery notes that balance the creaminess of the cheese and savory pesto sandwich spread.
Pesto: use basil pesto, homemade if possible. This pesto spread will enhance your sandwich and add a touch of flavor thanks to ingredients like basil and garlic. I use a small amount so as not to drown out the flavor of the tender mozzarella.
How to make Pesto Panini Sandwich
Gather all your ingredients. Start by cutting the fresh tomatoes in slices between 1/8 and 1/4 inch thickness. Wash the arugula and dry it. Slice the mozzarella. Cut horizontally your ciabatta bread. For this recipe, I used my homemade pesto. Spread the pesto on one side, making sure to have an even layer of the pesto sauce.
At this point, add on top the mozzarella. Continue by adding the rocket and with some tomato slices. Top it with the other half of the ciabatta bread. Grill it 5 minutes in a panini. Remove it, cut it in half, serve it and enjoy it!
Pesto Panini Recipes variations and subsitutions
This Italian Panini can lead to many panini sandwich ideas just by substituting few ingredients.
– For a vegan version, you can sub the pesto with my Arugula Mint Vegan Pesto and, sub the cheese with either a vegan option, or grilled tofu, or smashed cannellini beans.
– Meat lovers can add some grilled chicken, and you will have a great chicken pesto sandwich. Slices of roasted turkey are also a valid option.
– Looking for a different cheese? Provolone is an Italian delicate mild cheese that goes well with pesto.
– If you prefer a sharper flavor, consider using Roasted peppers instead of tomatoes.
MORE DELICIOUS RECIPES FOR YOU
How to serve Pesto Panini
As a serving suggestion, I recommend serving this panini sandwich with a side salad like the Little Green Italian Salad. Great veggies for this Italian Panini are also Zucchini Salad or Simply Roasted Bell Peppers.
Ingredients
- 0.4 pound ciabatta bread
- 2 tbsp Homemade Pesto
- 1/2 cup mozzarella
- 1 cup arugula
- 4 slices tomato
Instructions
- Start by cutting the tomatoes in slices with a thickness between ⅛ and ¼ inch.
- Wash and dry the arugula.
- Slice the bufala mozzarella.
- Cut the bread horizontally.
- Spread the pesto sauce on one half, creating an even layer.
- Add the mozzarella, the arugula and the tomato slices. Top it with the other half of the ciabatta.
- Grill your panini in a sandwich presser, for 5 minutes or until the cheese has melted. Serve it! MANGIA!
Notes
- You can sub mozzarella with provolone.
- For all the dietary recommendations check the posts on the last paragraph: A note in diets, variations and serving suggestions.
- I did not add salt and pepper, as both pesto and cheese are savory. It is your personal preference to add more spices if you like it!
Nutrition
Recipe card powered by WP Recipe Maker.
