Pesto Panini

This cheesy sandwich is great with a glass of red wine or a vinaigrette salad. Makes 2 large sandwich's

Pesto Panini

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  • Prep Time


  • Total Time


  • Servings



  • 1

    loaf of good crusty Italian bread or artisan bread

  • 4

    slices provolone cheese

  • ½

    cup prepared pesto or make your own

  • 2

    plum or roma tomatoes - seeded and diced

  • ¼

    cup extra virgin olive oil (EVOO)

  • 1

    garlic clove - smashed

  • 4

    slices salami

  • 12

    slices turkey or regular pepperoni

  • 8

    oz shredded mozzarella

  • meat substitutions

  • sliced cooked portabella mushrooms - vegan

  • sliced deli turkey

  • sliced pastrami

  • sliced grilled chicken breast


Using a small microwave safe dish add the olive oil and smashed garlic clove, cook on high 25 seconds and set aside. Seed & dice tomatoes, set out remaining ingredients. Preheat a nonstick frying pan or Panini griddle on medium heat. Slice bread into 1" slices. Brush one side of the bread slice with olive oil, place oil side down on cutting board. Spread pesto on the bread followed by 1/2 each of diced tomato, sliced meats, sliced provolone and a handful of mozzarella. Brush the outside other slice of bread with olive oil place oiled side out on top of sandwich. Cook Panini in pan and press down with a cast iron skillet or second skillet weighted with a brick or something else heavy. Cook 2 -3 minutes, flip and repeat weighing down with skillet. Repeat for second sandwich, slice 1/2 with a sharp knife and serve hot.


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