Gluten-free option, Nut-free option, Soy-free option
Pesto and mozzarella really is the best combination, especially when melted between toasted, garlicky, buttery ciabatta. This melt is so easy to make—just throw some mozzarella, pesto and tomato between two slices of bread and get cooking. Pair it with “Chicken” Noodle Soup or Creamy Tomato Soup.
The Pesto Mozzarella Melt is a delightful and indulgent sandwich that brings together the vibrant flavors of pesto, the creamy goodness of melted vegan mozzarella, and the satisfying crunch of perfectly grilled bread. This recipe is a vegan twist on the classic Italian Caprese sandwich, delivering a burst of Mediterranean-inspired taste in every bite.
The star of this sandwich is the vegan mozzarella, which melts to a gooey perfection, providing that comforting cheesy texture. The use of pesto adds a burst of herbaceousness and depth, while the slices of beefsteak tomato bring a juicy and slightly tangy element to balance the richness.
The sandwich is assembled by layering these components between slices of ciabatta bread, which are first buttered and seasoned with garlic salt for an extra layer of flavor. The panini is then cooked in a sauté pan, allowing the bread to become golden brown and crispy, while the vegan mozzarella melts into a luscious, gooey layer that holds everything together.
Whether you’re a plant-based eater or simply looking to explore delicious vegan options, the Pesto Mozzarella Melt offers a satisfying experience that captures the essence of comfort food with a fresh and vibrant twist. It’s perfect for a quick lunch, a comforting dinner, or even as a crowd-pleasing appetizer for gatherings.
PREP TIME: 5 minutes
COOK TIME: 10 minutes
YIELD: 4 sandwiches
INGREDIENTS:
- 4 vegan ciabatta rolls, sliced in half horizontally, or 8 slices vegan bread of choice (gluten-free if needed)
- Vegan butter, as needed (nut-free and/or soy-free if needed)
- Garlic Salt or store-bought, as needed
- ½ cup (125 g) vegan Pesto or store-bought, divided (nut-free if needed)
- 1 cup (113 g) vegan Mozzarella shreds or store-bought, divided (nut-free and/or soy-free if needed)
- 1 medium-sized beefsteak tomato, sliced into 8 slices
INSTRUCTIONS:
- For each half of the ciabatta, spread a thin layer of butter on the outside and sprinkle with your desired amount of garlic salt.
- Place a large sauté pan with a lid over medium-low heat.
- Place the bottom four halves of ciabatta, buttered side down, in the sauté pan (you may need to do this in two batches, depending on the size of the pan).
- Spread about 2 tablespoons (31 g) of pesto on each piece and sprinkle with about ¼ cup (28 g) of mozzarella.
- Top each with 2 slices of tomato and place a top of the ciabatta on each, butter side up.
- Cover and cook for about 5 minutes, or until the bottom side is golden brown.
- Flip and cook the other side for 3 to 5 minutes, until the mozzarella is melted and the bread is golden brown.
- Slice and serve immediately.
