If you think a grilled cheese is just for kids, this Gourmet Grilled Mozzarella Sandwich is here to change your mind. This isn’t your average sandwich; it is a sophisticated, Mediterranean inspired meal that combines tangy sourdough, melty mozzarella, and a vibrant, homemade walnut pesto. Whether you are looking for a quick gourmet lunch or a cozy weeknight dinner, this sandwich brings the flavors of a high end bistro right into your kitchen.
The flavor profile is a masterful balance of rich and fresh notes. The homemade pesto, made with fresh basil and earthy walnuts, provides a nutty and herbaceous base that perfectly complements the mild, creamy mozzarella. The addition of juicy tomato slices and smoky roasted red peppers adds a layer of complexity and sweetness. When pressed in a panini maker, the sourdough becomes perfectly crisp and golden, creating a satisfying crunch that leads to a gooey, melted center.
Expert Tips for the Perfect Panini
The secret to a non soggy gourmet sandwich is all in the prep. If your tomatoes are particularly juicy, pat them dry with a paper towel before adding them to the bread. This prevents the moisture from making the sourdough soft. For the pesto, using walnuts instead of traditional pine nuts adds a wonderful depth and a slightly creamier texture that holds up well against the heat. Also, remember the “open face” trick: letting the cheese melt with the panini maker open first ensures a perfectly gooey interior without over toasting the bread on the outside.
Make Ahead & Storage Instructions
While this sandwich is best enjoyed fresh off the press, you can easily prep the components in advance. The walnut pesto can be made up to three days ahead and stored in an airtight container in the fridge with a thin layer of olive oil on top to keep it bright green. If you have leftovers, store them in the refrigerator for up to two days. To regain that signature crunch, reheat the sandwich in a toaster oven or back on the panini press rather than using a microwave.
Ingredient Substitutions
- The Bread: If you don’t have sourdough, a thick cut ciabatta or a rustic Italian loaf works beautifully.
- The Nut: If you have a walnut allergy, you can substitute them with sunflower seeds or extra Parmesan cheese for a nut free version.
- The Cheese: While mozzarella is classic, adding a slice of provolone or a sprinkle of goat cheese can add an extra tangy kick.
- Vegan Option: Use a dairy free mozzarella substitute and omit the Parmesan in the pesto (or use nutritional yeast) for a delicious vegan panini.
Serving Suggestions
This Grilled Mozzarella Sandwich is a meal in itself, but it pairs perfectly with a warm bowl of tomato basil soup for the ultimate comfort combo. For a lighter option, serve it alongside a simple arugula salad with a lemon vinaigrette. For a drink pairing, a crisp Sauvignon Blanc or a cold glass of peach infused iced tea complements the herbal notes of the pesto beautifully.
Frequently Asked Questions
Can I make this without a panini maker? Absolutely! You can use a regular skillet. Just use a heavy pot or another heavy pan to press down on the sandwich while it toasts to get that panini effect.
What if I don’t like roasted red peppers? You can easily swap them for sun dried tomatoes or even some sautéed spinach for a different flavor profile.
Should I butter the outside of the bread? Sourdough toasts beautifully on its own in a panini press, but for extra golden color and flavor, a very light brush of olive oil or butter on the outside is always a good idea.
Equipment List
- Panini maker or large skillet
- Food processor or blender
- Bread knife
- Measuring cups and spoons
Grilled Mozzarella Sandwich with Walnut Pesto
Ingredients
For the Sandwich:
- 4 slices sourdough bread
- 4 oz mozzarella cheese sliced
- 1 large tomato sliced
- 2 oz roasted red peppers jarred
For the Pesto:
- 1/2 cup fresh basil leaves
- 2 cloves garlic peeled
- 2 tablespoons walnuts
- 2 tablespoons grated Parmesan
- Salt and pepper to taste
- 1/4 cup olive oil
Instructions
- Prepare the Pesto: In a food processor, combine basil, garlic, walnuts, and Parmesan cheese. Season with salt and pepper. Pulse until combined.
- With the food processor running, slowly pour in the olive oil until the mixture is smooth and emulsified.
- Assemble: Spread the fresh pesto equally on all 4 slices of sourdough bread.
- Pre Toast: Place two slices of bread (pesto side up) on the panini maker or in a toaster oven for about 2 minutes to warm the bread.
- Layer: Place the mozzarella cheese slices, tomato slices, and roasted red peppers on top of the two warmed bread slices.
- Keep the panini maker open and allow the cheese to start melting and the vegetables to soften.
- Press: Once the cheese begins to melt, place the remaining two slices of bread on top to close the sandwiches.
- Close the panini maker lid and press for 2 to 3 minutes until the bread is golden brown and crispy.
- Remove carefully, slice in half, and serve immediately.
