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5 from 3 votes

Pesto Caprese Panini

Pesto Caprese Panini with spinach and balsamic will transport you back to Italy. Crusty, cheesy, and delicious Caprese paninis made on sourdough.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 paninis
Author: Nisha Kapur

Equipment

Ingredients

for the pesto

  • 1 cup fresh basil leaves
  • 1/4 cup walnuts
  • 1/4 cup olive oil use good quality
  • 1 large garlic clove
  • 2 Indian green chilies or use serrano
  • salt to taste
  • black pepper to taste

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.

Slice & Enjoy!

    Nutrition

    Calories: 639kcal | Carbohydrates: 83g | Protein: 29g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 1159mg | Potassium: 375mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1657IU | Vitamin C: 10mg | Calcium: 380mg | Iron: 5mg