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Caprese Panini with Pesto

Caprese panini with pesto layers fresh mozzarella, tomato, and basil inside ciabatta rolls, pressed until the bread is golden and crisp. A quick panini press makes the cheese melty while keeping the fresh basil and tomato flavors bright.
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Prep Time 10 minutes
Cook Time 6 minutes
Resting 2 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Italian
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

  • 4 ciabatta rolls about 4-ounce
  • 0.25 cup basil pesto
  • 8 oz mozzarella fresh, sliced
  • 1 tomato large, sliced and patted dry
  • 12 basil leaves fresh
  • 1 tbsp olive oil

Equipment

  • 1 panini press

Method
 

  1. Preheat a panini press to medium-high, about 375°F.
  2. Split the ciabatta rolls horizontally and spread the pesto over the cut sides.
  3. Divide the mozzarella, tomato, and basil among the rolls, then close them.
  4. Brush the outsides of the sandwiches lightly with the olive oil.
  5. Cook the sandwiches in batches in the press for 4 to 6 minutes, until the bread is golden and crisp and the mozzarella is melted.
  6. Rest the sandwiches for 2 minutes.
  7. Cut the sandwiches in half and serve.

Notes

Pat the tomato slices dry so the ciabatta stays crisp. Refrigerate leftovers for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free ciabatta rolls.