Description
Crispy sourdough bread brushed with olive oil and layered with fresh mozzarella, aromatic pesto, and peppery arugula, grilled to golden perfection for a quick, bold Italian-American sandwich.
Ingredients
– 4 slices sourdough bread
– 8 oz fresh mozzarella
– 2 tbsp pesto (store-bought or homemade)
– 6 arugula leaves
– 1 tbsp olive oil
– Salt and pepper
Instructions
1. Preheat panini press to 350°F
2. Toast sourdough on both sides for 2 minutes at 300°F
3. Microwave pesto (if store-bought) for 30 seconds to soften
4. Brush both sides of toasted bread with olive oil
5. Spread 1 tbsp pesto onto two bread slices
6. Slice mozzarella into 1/2-inch thickness and layer on half the bread
7. Top with arugula and remaining pesto before closing
8. Press sandwiches on heated panini press for 4-5 minutes until golden
Notes
Pre-toasting the sourdough bread adds crunch; substitute with ciabatta if preferred.
Use buffalo milk mozzarella for a creamier texture.
For store-bought pesto, warm it in the microwave for 30 seconds before using.
Arugula can be replaced with baby spinach for a different flavor profile.
Use extra virgin olive oil for best taste.
Make extra pesto and store it in an airtight container in the fridge for up to a week.
- Prep Time: 10
- Cook Time: 20
- Category: Healthy Lunch Ideas for Work & School
- Method: Grilling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 225
- Sugar: 2.5g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 21g
- Fiber: 1.5g
- Protein: 10g
- Cholesterol: 35mg