Mozzarella Basil Pesto and Peperonata Panini
Elevate your sandwich game with this irresistible Mozzarella Basil Pesto and Peperonata Panini, a vibrant fusion of bold Mediterranean flavors and comforting textures. This recipe features crusty bread generously slathered with aromatic basil pesto, layered with creamy fresh mozzarella, and topped with homemade peperonata—a caramelized medley of red and yellow bell peppers, red onion, and garlic, simmered in olive oil, sugar, and red wine vinegar for a sweet-and-tangy finish. Perfectly toasted with a buttery crisp exterior, this gourmet panini is a quick yet impressive choice for lunch or dinner, delivering the ideal balance of savory, cheesy, and zesty flavors. Serve it warm for a satisfying bite bursting with freshness and spice.
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Recipe Information
Ingredients
- 4 slices Crusty bread (such as ciabatta or sourdough)
- 200 grams Fresh mozzarella cheese
- 4 tablespoons Basil pesto
- 1 medium Red bell pepper
- 1 medium Yellow bell pepper
- 1 small Red onion
- 2 small Garlic cloves
- 2 tablespoons Olive oil
- 1 teaspoon Sugar
- 1 tablespoon Red wine vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 teaspoons Butter
Instructions
Begin by making the peperonata: Slice the red and yellow bell peppers into thin strips and finely slice the red onion. Mince the garlic cloves.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the peppers, onion, and garlic, cooking for about 10 minutes until softened.
Stir in 1 teaspoon of sugar, 1 tablespoon of red wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Cook for an additional 5–7 minutes until the vegetables are caramelized and the flavors have melded together. Remove from heat and set aside.
Slice the fresh mozzarella into thin pieces.
Spread 1 tablespoon of basil pesto onto one side of each bread slice.
Assemble the panini: On two slices of bread (pesto side up), layer the fresh mozzarella and a generous portion of the peperonata. Top with the remaining slices of bread, pesto side down.
Heat a panini press or a skillet over medium heat. Lightly butter the outside of each sandwich for extra crispness.
Place the sandwiches in the press or skillet. If using a skillet, press down with a heavy pan or spatula. Cook for 3–4 minutes on each side or until the bread is golden brown and the cheese has melted.
Remove from heat, slice each panini in half, and serve warm.
Nutrition Facts
Calories |
827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.9 g | 69% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 1817 mg | 79% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 11.8 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 669 mg | 51% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
