Grilled Caprese Sandwich

By: Manjula Jain

February 10, 2019

Serving : 2 people
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Prep Time :10 minutes
Cook Time :10 minutes
Total Time :20 minutes

Rate this recipe:

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.

Grilled Caprese Sandwich

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
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.

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.
Grilled Caprese Sandwich

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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Fusion
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

Instructions
 

  • 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.
  • 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.
  • 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.

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.
Tried this recipe?Let us know how it was!

Comments

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    David Hamburg
    February 21, 2021 at 9:54 pm

    Thank you for sharing this recipe Manjula. I tried it and it’s delicious! Added a few cloves of garlic to the pesto sauce too 🙂

    Geetha Jagadeesan
    March 27, 2020 at 11:18 am

    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

      Manjula Jain
      March 30, 2020 at 5:04 pm

      Thank you, I appreciate

    akka
    January 10, 2020 at 12:59 pm

    Can peanuts be used instead of Pine nuts for pesto sauce

      Manjula Jain
      January 11, 2020 at 10:46 am

      Akka yes maybe use cashews

      Manjula Jain
      January 11, 2020 at 10:50 am

      peanuts will work but cashew will be better

      Didina
      February 5, 2020 at 2:37 pm

      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.

    Paul
    July 20, 2019 at 9:08 pm

    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!

    TORAL
    May 31, 2019 at 10:50 pm

    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?

      Manjula Jain
      June 3, 2019 at 10:38 pm

      I used dried tomatoes

    Sakinajamil
    April 14, 2019 at 5:08 am

    Very good recipe I liked it so much it have so much fun to make the best recipe????????

    chavi
    March 20, 2019 at 10:38 am

    since the recipe uses mozzarella cheese it is not VEGAN…

      Manjula Jain
      March 20, 2019 at 9:51 pm

      Chavi, thank you for pointing out

    Tanisha Chatterjee
    February 25, 2019 at 6:16 am

    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.

    akansha
    February 20, 2019 at 3:50 am

    can we use tulsi instead of basil

    Raushan
    February 14, 2019 at 4:53 am

    Hi, Manjula Ji,

    Visiting your website means you next day or next weekend delicious recipe is ready. I love your cooking style and have become a fan of you.

      Manjula Jain
      February 16, 2019 at 10:37 pm

      Raushan, Thanks made me happy

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