• Cooking Time: 10
  • Servings: 4
  • Preparation Time: 5


I made these to serve with Sherried Tomato Soup and oh my goodness what a delicious meal!


  • 8 slices thick-cut sourdough bread
  • 1 ball (16 ounces) fresh mozzarella, cut into 1/4-inch slices
  • 4 Roma tomatoes, cut into thick slices
  • 1 (7 ounce) package of basil pesto
  • Kosher salt and freshly ground black pepper
  • Extra-virgin olive oil


  • Pre-heat your panini pan and press according to the manufacturer's instructions (alternately, two pre-heated skillets may be used, with one skillet serving as a press/weight).
  • Spread the pesto on each slice of bread.
  • Top four pieces of bread with a layer of tomato.
  • Lightly season the tomatoes with salt and pepper, if desired.
  • Add a layer of mozzarella and then place another piece of bread on top to complete the sandwich.
  • Drizzle olive oil on the panini pan or skillet.
  • Place sandwiches in the pan and cover with the panini press or second skillet.
  • Turn sandwiches over after 4 to 5 minutes and replace weight. The sandwiches are ready when golden brown and the mozzarella has melted around the edges.

Categories: Dinner  Lunch 
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