Tomato Mozzarella Pesto Panini

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Tomato Mozzarella Pesto Panini

Yield: 4

Tomato Mozzarella Pesto Panini

Here’s a quick, easy way to throw dinner together in a pinch! Beats a grilled cheese. And, is a great use of any leftover pesto.


2 cups fresh basil (chopped)

¼ cup raw pine nuts (or raw almonds)

3 cloves garlic (peeled & pressed)

2 Tbsp nutritional yeast

1 pinch ground cayenne

½ cup olive oil

8 sliced Ezekiel Bread

1 large tomato (sliced)

4 slices mozzarella cheese (or soy or almond mozzarella)

spray coconut oil


    Make Pesto:
  1. Put basil, pine nuts, garlic, nutritional yeast, cayenne into your Vita-mix (or food processor) and pulse/blend slow until all the large chucks are ground then slowly pour in the olive oil and blend until the pesto is the consistency that you like.
  2. Make Panini:
  3. Spray or lightly oil one side of each piece of bread.
  4. Spread the pesto on the bottom half of the bread. Layer the tomatoes, and cheese.
  5. Cook in panini maker (or pan) until toasty looking (in the panini maker its about 4 min, in the pan it will be longer as you will need to flip it).


  1. The Kitchen Skinny says

    eschaumann January 19, 2012 at 8:06 pm
    The kids and I ate this for lunch. Everyone loved it! I used Daiya cheese and no one knew that it was not dairy cheese.

  2. Rachel Smith says

    OMGosh! This is my FAV recipe ever! Love Love Love it! I think it’s much better than the sandwich at Zupa’s. This will be a repeat in our home often….we may even try to find a tomato bisque soup recipe to go with it….you don’t happen to have one of those in your cache do you? 🙂

  3. The Kitchen Skinny says

    We do not have a tomato bisque but we love the broccoli soup recipe 🙂

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