Save A vibrant twist on the classic grilled cheese, featuring melted mozzarella, ripe tomatoes, fresh basil pesto, and a crispy golden crust perfect for a gourmet lunch or light dinner.
I’ve been getting a lot of questions about the pot I use for cozy one-pot meals and small-batch recipes, so I wanted to quickly share it here.
This is the Martha Stewart heart-shaped enameled cast iron Dutch oven (2-quart). It’s one of those pieces I reach for constantly when testing soups, stews, baked casseroles, and smaller comfort-food recipes.
- Heats evenly with no hot spots (huge for slow cooking)
- Non-reactive enamel interior — no seasoning required
- Perfect size for small households or side dishes
- Sturdy handles, easy to move from oven to table
It’s also a favorite with home cooks — 4.6 out of 5 stars from over 1,900 reviews — and Amazon often has a coupon available, depending on color and size.
👉 Check current price, colors, and coupon on Amazon
(Affiliate link — if you choose to buy, it helps support this recipe blog at no extra cost to you ❤️)
I first tried this panini on a sunny weekend and it quickly became a favorite for quick meals.
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Ingredients
- Bread & Dairy: 4 slices country-style or sourdough bread, 4 oz (115 g) fresh mozzarella cheese sliced, 2 tbsp unsalted butter softened
- Vegetables & Condiments: 1 large ripe tomato sliced, 2 tbsp basil pesto (store-bought or homemade), Fresh basil leaves handful
- Seasoning: Pinch of sea salt, Freshly ground black pepper
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Instructions
- Spread Pesto:
- Spread basil pesto evenly on one side of each bread slice.
- Layer Cheese:
- Layer half the mozzarella slices onto two of the bread slices (on the pesto side).
- Add Tomato and Basil:
- Top with tomato slices, a few fresh basil leaves, and a pinch of salt and pepper.
- Complete Sandwich:
- Add the remaining mozzarella slices over the tomatoes. Cover with the remaining bread slices pesto side down to form sandwiches.
- Butter Sandwich:
- Butter the outer sides of each sandwich.
- Heat Pan:
- Preheat a grill pan or skillet over medium heat.
- Cook Sandwich:
- Place the sandwiches in the panini press or skillet. Cook for 3–4 minutes per side (press down with a spatula if using a skillet) until the bread is golden and the cheese is melted.
- Rest and Serve:
- Remove let rest for 1 minute then slice and serve warm.
Save This sandwich has become our go-to lunch for family gatherings, bringing everyone together around the table.
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Notes
For extra flavor drizzle with balsamic glaze before serving. Add arugula for a peppery touch or swap mozzarella for provolone. Great with a side salad or tomato soup.
Required Tools
Knife, Cutting board, Skillet or panini press, Spatula
Allergen Information
Contains Wheat (bread) Milk (mozzarella butter) Tree nuts (if pesto contains pine nuts). Double-check pesto ingredients for nut allergies.
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This panini is a flavorful and easy meal perfect for any time you crave a fresh twist on classic grilled cheese.
Recipe FAQ
- → What bread works best for this panini?
Country-style or sourdough bread holds up well, offering a sturdy crunch and complementing the fresh ingredients.
- → Can I use store-bought pesto for this panini?
Yes, store-bought basil pesto works well, though homemade pesto adds a fresher, more vibrant flavor.
- → How do I achieve the perfect grilled crust?
Butter the outer bread slices and grill over medium heat for 3–4 minutes per side until golden and crispy.
- → Are there good variations to try with this sandwich?
Try adding arugula for peppery notes or substitute mozzarella with provolone for a different taste profile.
- → What side dishes complement this panini well?
A fresh side salad or tomato soup pairs beautifully, enhancing the meal's balance and flavor.
