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Have you ever had a Tomato, Mozzarella, & Basil Pesto Sandwich? If you haven’t, you’re in for a new favorite sandwich!
Sweet summertime is all about the homegrown garden tomatoes – and I am here for it! However, having a pile of tomatoes does come with a challenge: just how many times can I make a BLT before it gets old?
While I love my BLT’s, piling tomatoes on my salads, and just eating my tomatoes sliced with a little salt, sometimes I just need a change of pace.
That’s where this tasty Tomato Mozzarella & Basil Pesto Sandwich comes in
I’m a super fan of just about anything on grilled toasty bread – and this recipe is all about that. When you add one of my favorite foods ever – homegrown tomatoes – to the mix, AND add mozzarella cheese?
*Chef’s Kiss* Perfection.
What goes on a Tomato Mozzarella & Basil Pesto Sandwich?
Well, the main ingredients are all in the title – and I’m sure you’ve got some of these hanging around your kitchen!
Of course, a sandwich isn’t a sandwich without Bread. And you can’t grill / toast your bread in the pan without some butter & / or mayo. (Well, you could – but it’s not as good.)
So your master ingredients list here all in is:
- Sliced Tomato (preferably homegrown)
- Medium to thick sliced Mozzarella Cheese
- Basil Pesto
- Butter & / or Mayo
- Salt & Pepper
Ready to make it? Let’s Go! (And don’t forget to Pin this for later!)
Grilled Tomato, Mozzarella, & Basil Pesto Sandwich
- 1 Medium or Large Frying Pan
- 1 Spatula
- 1 Set of tongs optional
- 2-3 slices Tomato – medium or large
- 2-4 slices Mozzarella Cheese (fresh)
- 2-3 tbsp Basil Pesto
- 2 slices Bread of choice see notes below
- 1 tbsp Butter
- ½ tbsp Mayo
- In your pan, begin melting your butter over low to medium heat. As your butter is melting, spread your mayo evenly in a very thin layer on one side of each of your bread slices.
- When your butter is melted & starts to bubble, place your bread slices in the pan with the mayo side facing up. Let the bread cook in the butter for 1-2 minutes before flipping.
- Flip the bread every minute or two with less time between flips as the bread crisps up and browns.
- To avoid burning the bread, you can remove it from the pan & place on a plate when it's almost but not quite fully toasted. The bread should be a light golden brown.Or if you think you can beat the clock, you can leave it in the pan & move to the next step.
- Spread your basil pesto evenly over one side of each bread slice, then top one of the slices with your mozzarella cheese. Lightly sprinkle a little salt & pepper over your cheese.
- Return your bread slice with the cheese on top to your pan with the cheese facing up. Quickly add your tomato slices, and top with the other bread slice.
- Press the sandwich down with your spatula for about 5-10 seconds or so, then carefully flip the sandwich & repeat the press on the other side.
- When the bread is toasted to your liking, remove from heat & place on a separate plate. Let cool a few minutes, & enjoy!
Recipe Notes – Tomato, Mozzarella, & Basil Pesto Sandwich
There’s always more than one way to make a sandwich, but here are the inside details about exactly how I make this savory sandwich:
Tomatoes: I will always swear by using homegrown or locally grown produce. In my opinion, most store bought tomatoes are trash. So if you don’t have your own tomato plants, or if they’re out of season try a local farmer’s market for a fresher selection.
Mozzarella Cheese: I like to use the thin sliced Bel Gioioso brand because they use minimal ingredients, and it always tastes fresh.
Basil Pesto: I’ve used Stonewall Kitchen & a few others – I like Stonewall Kitchen because it’s Non-GMO, & the flavor is fantastic. You can also make your own, if you’re feeling frisky!
Bread: You’ll often find me following the Keto or low carb diet, so my favorite for this sandwich is Lewis Keto Hawaiian Bread. However, you can use whatever bread you want! I haven’t tried it yet myself, but I bet this would taste amazing on Italian, sourdough, or even ciabatta bread!
Butter: my favorite is always Irish Butter – whether you’re using Kerrygold, or Aldi’s Irish Butter, you’re getting minimal ingredients and full flavor.
Mayo: If you’re using store bought & don’t mind the added ingredients – Hellmann’s is for you. If you’re trying to eat cleaner, try Primal Kitchen. Or, make your own at home!
Toasting the Bread: This is the part that can make or break your sandwich. My advice to you is:
- Avoid high heat – that will get you a very quickly burnt sandwich.
- Flip your bread more often if you’re not used to toasting bread in a pan. That way you can keep a closer eye on it
- Pull your bread from the pan while it’s lightly toasted to add your basil pesto. When you add it back to the pan, it will toast quicker than you think!
I hope you liked this flavorful summer sandwich!
Let me know how you liked it in the comments below! And as always, rate the recipe & share with your friends.