The Best Summer Panini Recipe with Homemade Pesto

elysefrey32
Jun 10
3 min read

Fresh, salty, and irresistibly melty, this panini is a summer favorite you won’t want to miss. Loaded with juicy, ripe tomatoes and smoky roasted red peppers, every bite bursts with vibrant, seasonal flavors. Perfect for a light lunch or a crowd-pleasing BBQ, this panini is guaranteed to make mouths water.

To me, summer is all about fresh mozzarella, crisp veggies, and savory deli meats like prosciutto. So why not pack all those flavors into one delicious sandwich? I turned mine into a panini, but honestly, it’s just as tasty as a classic, no-press sandwich.

One of the best things about making sandwiches is that you can customize them however you want, especially this one! Feel free to add arugula, extra meat, parmesan, or other roasted veggies. The possibilities are truly endless. With that said, let’s dive into this delicious recipe!

What You’ll Need:

Panini Press: I’m a huge fan of paninis, but I get that not everyone has a panini press. If that’s you, no worries! You can still get that melty, toasty goodness by buttering a pan and cooking your sandwich on the stove over medium-high heat, kind of like making a grilled cheese. Easy and delicious!
Sourdough Bread: I used sourdough for this recipe simply because it was what I had on hand, but really, any thick-sliced bread will work perfectly.
Pesto: I used my Basil Pesto recipe, but store bought works just as well! Click here for the recipe.
Mozzarella: I recommend skipping shredded mozzarella for this recipe. Any other type works better. I used a log of mozzarella that was pre-sliced, and it melted perfectly.
Extras: I added tomatoes, prosciutto, roasted red peppers, and a drizzle of balsamic glaze to my panini. Feel free to get creative and customize it with your own favorite ingredients. Some other tasty additions you might try include arugula, caramelized onions, or capers. Have fun experimenting!

How to Make It

If your panini press has a preheat setting, go ahead and set it to medium-high. If not, no worries, you can skip this step.
Start by slicing your bread. Spread an even layer of pesto on both slices. Note: Choose bread that’s thick enough (about 1½ inches) to hold up under pressure without being squished too thin, but not so thick that the heat can’t melt everything inside properly.
Next, layer on your mozzarella and tomato. Use as much or as little as you like! Just keep in mind that overfilling your sandwich can lead to ingredients spilling out during pressing.
After that, I added a few slices of prosciutto on top. Note: Prosciutto is naturally salty, so I didn’t need to add any extra salt. Depending on what ingredients you choose, consider how they’ll affect the overall seasoning—capers, marinated veggies, or spiced meats can all add a punch of flavor.
On the second slice of bread, I added roasted red peppers, then closed the sandwich.
Brush both the outside of your sandwich and the grill plates of your panini press with a little olive oil. This helps create those beautiful golden-brown grill marks and adds flavor.
Place your sandwich in the press and gently push it down. Note: As the sandwich heats and the cheese starts to melt, it will become easier to press and you'll get that perfect crispy finish. It usually takes about 3–5 minutes.
Let it cool slightly, then serve immediately. Enjoy!

I hope this panini recipe inspires you to get creative in the kitchen! Whether you stick with the classic ingredients or add your own twist, there’s no wrong way to make it your own.

If you try this recipe, I’d love to hear how it turned out—feel free to share your version in the comments below!

Don’t forget to tag me if you post a photo on social media and follow me @salty_and_sweet_creations so I can see your delicious creations.

Summer Panini with Homemade Pesto

servings: 4 sandwiches prep time: 10 minutes

cook time: 5 minutes total time: 15 minutes

Ingredients:

8 slices of sourdough bread or choice of
1/4 (62g) cup pesto
12 sliced of mozzarella
1 medium sized tomato
8 - 12 sliced prosciutto
roasted red peppers
balsamic glaze
panini press, optional

Recipe:

Preheat panini press to medium high, optional.
Slice bread into 1 1/2 inch thick slices.
Spread an even layer of pesto on both slices.
Layer tomato, mozzarella, and prosciutto on one slice of the bread.
Add roasted red peppers to the other slice of bread.
Close the sandwich and brush both sides with olive oil.
Brush your panini press with olive oil and place sandwich in the press. Gently push down.
Cook panini for about 3-5 minutes until golden brown and crispy.
Let cool and enjoy!