Name: Caprese Panini with Pesto
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 cup fresh basil leaves; 2 large ripe tomatoes, sliced; 2 tbsp olive oil or softened butter (for brushing); 4 tbsp basil pesto (homemade or store-bought); 4 thick slices ciabatta or sourdough bread; 8 oz fresh mozzarella, sliced; Optional: balsamic glaze for drizzling; Salt & freshly ground black pepper, to taste

This gourmet Caprese Panini with Pesto features fresh mozzarella, juicy ripe tomatoes, fragrant basil leaves, and vibrant homemade or store-bought pesto, all pressed between golden, crispy ciabatta or sourdough bread. It’s a simple yet elegant Italian-inspired sandwich bursting with fresh flavors and melty cheese—perfect as a healthy, satisfying dinner or lunch.

Why You’ll Love This Recipe

This Caprese Panini with Pesto is pure Italian comfort elevated to perfection! The combination of creamy, melty fresh mozzarella, sweet and juicy ripe tomatoes, peppery basil, and aromatic basil pesto creates an explosion of fresh, bright flavors in every bite. The bread gets perfectly crispy and golden on the outside while staying soft inside, and the pesto adds a luxurious, herby richness that takes this classic Caprese salad from salad to sandwich heaven. It’s incredibly quick to make, uses minimal ingredients, and feels restaurant-quality without the price tag. It’s naturally vegetarian (and easily vegan), light yet satisfying, and packed with fresh, wholesome ingredients—ideal for a healthy dinner idea when you want something delicious, elegant, and nourishing. Whether you’re enjoying it solo or serving it with a side salad, this panini will quickly become your go-to when you crave big flavor with minimal effort!

Recipe Tips and Tricks

Use fresh, high-quality mozzarella (preferably buffalo mozzarella) for the best creamy melt.
Slice tomatoes and let them drain on paper towels for 10 minutes to prevent a soggy sandwich.
Spread pesto generously on both sides of the bread to infuse maximum flavor.
Press the sandwich firmly while cooking for even browning and perfect cheese melt.
If you don’t have a panini press, use a heavy skillet and press down with another pan or foil-wrapped brick.
Add a light drizzle of balsamic glaze right before serving for extra sweetness and tang.

Yield: 2 Servings

Caprese Panini with Pesto

Fresh mozzarella, tomatoes, basil & pesto pressed in crispy bread—classic Italian Caprese panini perfection!

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

1 cup fresh basil leaves
2 large ripe tomatoes, sliced
2 tbsp olive oil or softened butter (for brushing)
4 tbsp basil pesto (homemade or store-bought)
4 thick slices ciabatta or sourdough bread
8 oz fresh mozzarella, sliced
Optional: balsamic glaze for drizzling
Salt & freshly ground black pepper, to taste

Instructions

Prep the tomatoes! Slice the tomatoes and place them on a paper towel—sprinkle lightly with salt and let them drain for 10 minutes to remove excess moisture.
Slice the mozzarella! Cut the fresh mozzarella into even ¼-inch slices—pat dry with paper towels for better melting.
Spread the pesto! Generously spread 1 tablespoon of basil pesto on one side of each bread slice—this is where all the flavor magic starts!
Layer the basil! Place a layer of fresh basil leaves on the pesto side of two bread slices—don’t be shy, the more the better!
Add the mozzarella! Arrange the mozzarella slices evenly over the basil leaves—season lightly with black pepper.
Top with tomatoes! Place the drained tomato slices on top of the mozzarella—add a tiny pinch of salt and pepper for extra flavor.
Finish the stack! Top with the remaining bread slices (pesto side down) to create two beautiful sandwiches.
Brush the outside! Lightly brush the top of each sandwich with olive oil or softened butter—this will give you that gorgeous golden crust.
Press to perfection! Preheat your panini press or skillet over medium heat. Place the sandwiches in the press (or skillet) and cook 4–5 minutes per side until the bread is golden and crispy and the cheese is perfectly melty.
Slice and serve! Remove from the press, slice in half diagonally, drizzle with balsamic glaze if desired, and serve immediately—enjoy every fresh, melty, herby bite!

Notes

Use fresh, high-quality ingredients—especially the mozzarella and tomatoes—for the best flavor.
If you don’t have a panini press, a heavy skillet with a foil-wrapped brick or another pan works great.
This panini is naturally vegetarian and can be made vegan with plant-based cheese and pesto.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 1032Total Fat 59gSaturated Fat 21gUnsaturated Fat 38gCholesterol 96mgSodium 1659mgCarbohydrates 79gFiber 7gSugar 11gProtein 49g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Ciabatta or sourdough bread: Crusty exterior with soft interior—ciabatta is traditional for panini, but sourdough adds a wonderful tang.
Fresh mozzarella: Creamy, mild flavor and excellent melting quality—choose fresh balls packed in water for the best texture.
Ripe tomatoes: Vine-ripened or heirloom tomatoes provide the best sweetness and juiciness—avoid mealy ones.
Fresh basil leaves: Essential for authentic Caprese flavor—use whole leaves for bright, aromatic freshness.
Basil pesto: Homemade or high-quality store-bought—look for bright green color and rich basil flavor (avoid oily or dull versions).
Olive oil or butter: For brushing the bread to achieve that golden, crispy exterior.

Variations and Substitutions

Add protein: Layer grilled chicken breast, prosciutto, or salami for a heartier version.
Vegan Caprese Panini: Use vegan mozzarella and vegan pesto (made without cheese).
Spicy twist: Add sliced jalapeños, red pepper flakes, or spicy pesto.
Different bread: Use focaccia, whole-grain bread, or gluten-free bread for dietary needs.
Extra veggies: Add arugula, roasted red peppers, or caramelized onions for more flavor and texture.
Cheese swap: Try burrata for extra creaminess or provolone for a sharper taste.
Balsamic drizzle: Finish with a balsamic reduction for a sweet-tangy finish.

Storage Options

Best enjoyed fresh while the bread is crispy and cheese is melty. If needed, wrap tightly in foil and store in the refrigerator for up to 4 hours. Reheat gently in a panini press or skillet to re-crisp the bread and re-melt the cheese. Not recommended for freezing.