This recipe was inspired by a Caprese sandwich I had not too long ago at Panera Bread. After I had the delicious sandwich at Panera, I decided to come home and make my own Pesto Caprese Grilled Sandwich – and is now my new favorite grilled sandwich!
It’s super easy to make and sure is tasty!!
Ingredients needed to make your Pesto Caprese Sandwich:
- 2 slices of bread (I like whole grain or multigrain bread)
- balsamic salad dressing
- pesto (homemade or in a jar)
- mozzerella cheese slices
- beefsteak tomato
- fresh organic field greens
- quinoa and fresh asparagus (optional side)
Start by putting a thin layer of balsamic salad dressing on one piece of bread. Add on a healthy layer of basil pesto on the other piece of bread.
Add a slice or 2 of mozzarella cheese, fresh organic greens, and sliced tomato. Put it all together into a sandwich.
Butter the outside of the bread and grill in a pan on your stovetop until the outside is golden brown and the cheese is melting.
I chose to serve it with a side of plain quinoa with butter, salt, pepper and roasted fresh asparagus (450° for 10 min sprinkled with olive oil and salt.)
PrintPesto Caprese Grilled Sandwich Recipe
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
Ingredients
Scale
- 2 slices of bread – whole wheat or multigrain
- balsamic salad dressing
- pesto (homemade or out of a jar)
- mozzerella cheese slices
- beefsteak tomato – sliced
- fresh organic field greens
- quinoa and fresh asparagus (optional side)
Instructions
- Start by putting a thin layer of balsamic salad dressing on one piece of bread. Add on a healthy layer of basil pesto on the other piece of bread.
- Add a slice or 2 of mozzarella cheese, fresh organic greens, and sliced tomato. Put it all together into a sandwich.
- Butter the outside of the bread and grill in a pan on your stovetop until the outside is golden brown and the cheese is melted. While one side is toasting, you can add the butter to the other side.
- I chose to serve it with a side of plain quinoa with butter, slat, pepper and roasted fresh asparagus (450 for 10 min sprinkled with olive oil and salt.)
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