Pesto Caprese Panini with spinach and balsamic will transport you back to Italy. Crusty, cheesy, and delicious Caprese paninis made on sourdough.
These days I’m loving simple foods, especially those that involve cheese. This Pesto Caprese Panini is so scrumptious that it will transport you back to Italy. When traveling was still permitted, I enjoyed Caprese Panini sandwiches all over Italy and the South of France. These sandwiches are divine and prepared with the most simple ingredients.
What is a Caprese Panini?
The term Caprese originated from the island of Capri in Italy. It’s a classic combination of tomatoes, mozzarella, basil, and olive oil that tastes divine. You can make a Caprese Salad, Caprese Crostini, Caprese Pasta, Caprese Skewers, Caprese Chicken Sandwich, and more.
Today I’m sharing with you my Pesto Caprese Panini with Spinach and Balsamic. Simple and so delicious.
Tips on making a Cheesy and Crusty Panini?
The key to making a panini cheesy and crusty you need to:
- use a crusty bread such as sourdough or ciabatta
- use a grilled castiron skillet
- place a heavy skillet or lid above the sandwich
Can I use store-bought Pesto instead of homemade?
Yes! Although making homemade pesto tastes amazing and it’s so easy, you should really give it a try. I’ve shared a super quick and easy Basil Pesto recipe below consisting of just 5 simple ingredients. Just make sure to use a good quality olive oil.
Can I make Pesto Caprese Panini Gluten-Free or Vegan?
Yes!
for Gluten-free – replace the sourdough bread with gluten-free bread that is crusty, one that works well for grilling.
for Vegan – replace mozzarella cheese with vegan mozzarella. Note: my homemade pesto recipe is vegan!
Pesto Caprese Panini is:
Scrumptious
Flavorful
Simple, Yet Tasty
Comforting
Crusty
Cheesy
Vegetarian
Gluten-Free option (use GF bread)
Vegan option (use V cheese)
How to make Pesto Caprese Panini recipe step by step?
Prep Veggies + Make Fresh Pesto
1. Set aside fresh spinach and basil. Slice the tomatoes and mozzarella – make sure to slice about 1/4 inch thick slices.
2. Combine all the ingredients for the pesto in a mini food processor.
3. Blend. Adjust salt as needed. Pesto is ready.
Make the Pesto Caprese Panini
1. Spread pesto on one side of sourdough bread.
2. Top with thicker slices of tomatoes.
3. Top with fresh spinach and black pepper.
4. Now add thick slices of mozzarella cheese and drizzle a decent amount of balsamic glaze. If you don’t have a balsamic glaze, use regular balsamic vinegar.
5. Top with fresh basil leaves.
6. Top the second slice of bread. Brush lightly with olive oil.
7. Heat up a grilled castiron on low-medium heat until hot. Place the panini on a grilled castiron.
8. Now place another heavy castiron (or heavy lid) over the panini. This is what helps form grill marks and the cheese to melt. Grill for 4-5 minutes on one side.
9. Flip panini. Repeat with a heavy castiron on the other side. Grill for 4-5 minutes on the other side.
Slice & Enjoy!
Pesto Caprese Panini
Ingredients
for the pesto
for the veggies & cheese
- 4 tsp olive oil
- 8 slices sourdough bread from Whole Foods fresh bakery
- 8 ounces mozzarella cheese thick slices
- 16 fresh basil leaves
- 16 fresh spinach leaves
- 2 tomatoes thick slices
to assemble each panini
- 1 tsp olive oil brush lightly on each slice
- 2 slices sourdough bread
- 1 tbsp pesto see above
- 3 sliced tomatoes thick slices
- 4 fresh spinach leaves
- fresh black pepper
- 2 ounces mozzarella cheese thick slices
- 2 tsp balsamic glaze drizzle
- 4 fresh basil leaves
Instructions
Prep Veggies + Make Fresh Pesto
- Set aside fresh spinach and basil. Slice the tomatoes and mozzarella - make sure to slice about 1/4 inch thick slices.
- Combine all the ingredients for the pesto in a mini food processor.
- Blend. Adjust salt as needed. Pesto is ready.
Make the Pesto Caprese Panini
- Spread pesto on one side of sourdough bread.
- Top with thicker slices of tomatoes.
- Top with fresh spinach and black pepper.
- Now add thick slices of mozzarella cheese and drizzle a decent amount of balsamic glaze. If you don't have a balsamic glaze, use regular balsamic vinegar.
- Top with fresh basil leaves.
- Top the second slice of bread. Brush lightly with olive oil.
- Heat up a grilled castiron on low-medium heat until hot. Place the panini on a grilled castiron.
- Now place another heavy castiron (or heavy lid) over the panini. This is what helps form grill marks and the cheese to melt. Grill for 4-5 minutes on one side.
- Flip panini. Repeat with a heavy castiron on the other side. Grill for 4-5 minutes on the other side.
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