Grilled Caprese Sandwich (Veggie Sandwich With Pesto)

5 from 2 votes
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Grilled Caprese Sandwich, Veggie Sandwich with Pesto

For this delicious Caprese Sandwich, I have been experimenting with pesto lately and tried out this sandwich after my granddaughter requested me to make it for her. This recipe is super easy to put together on the go and it makes for the perfect lunchbox or tiffin meal.

Course Main Course
Cuisine Fusion
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 4 slices French bread
  • 1 ½ Tbsp olive oil
  • 4 slices mozzarella cheese
  • 1/4 cup sun-dried tomatoes
  • 16 spinach leaves (remove the stems)

Pesto

  • 1/3 cup toasted pine nuts
  • 2 cups fresh basil (loosely packed )
  • 1 tsp lime juice
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil

Method

  1. To make the pesto, combine the basil, pine nuts, black pepper, salt and oil in a food processor. Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Now add the lemon juice mix it and set aside.

  2. Spread pesto over 2 slices of bread, put 2 slices of mozzarella cheese, sun dried tomatoes, and few spinach leaves and cover with other slice of bread, already has pesto.
  3. Lightly oil on top side of the sandwich, other side we will oil after putting the sandwich in sandwich maker. I am using electric sandwich maker you can make it over skillet. It took me about 3 minutes to grill the sandwich.

Recipe Notes

Notes: I usually make extra pesto, pesto can be refrigerated for about a week. You can also freeze pest, I like to freeze in ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later.

Use your choice of bread.


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16 thoughts on “Grilled Caprese Sandwich (Veggie Sandwich With Pesto)

  1. Manjulaji, love your recipes and the way you present it. Learned about your site from my son who came to USA for his studies. Now me and my granddaughter who is eleven watch together and try to replicate. Namaste

    1. In traditional pesto sauce pine nuts are used (as well as parmesan, sometimes a bit of pecorino and garlic. Garlic-free pesto exists but some purists do not accept it as pesto genovese). However since pine nuts are very expensive cashews are the usual replacement in commercial jarred pesto. I would not suggest replacing pine nuts with cashews in pesto made with cheese; however in this case it will probably work because this version is parmesan-less.
      My grandma’s sister used to make garlic-free pesto for her husband and she also added some walnuts without skin (the skin is a bit bitter) together with the pine nuts.
      My uncle is a cook and pesto is one of his signature dishes. One of his tricks is using a little bit of potato flour (the one used to make instant potato puree) in his pesto to add density. It works very well.
      Pesto pairs very well with boiled potatoes and green beans.

  2. 5 stars
    I have to say this was really good! I didn’t make it exactly the same as the recipe, but thank you for showing me a new and delicious sandwich to make!

  3. Looks like a good and easy recipe. Which brand of sun dried tomatoes do you use? The ones in the bottle with oil or the dried ones?

  4. 5 stars
    Hey Manjula,
    Simply wanted to stop by and say thanks for sharing this amazing recipe with us.
    Being vegetarian, I can imagine, the options of dishes very limited and little, but your blog brings in a lot of variety amongst the ordinary.

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