Grilled Pesto Panini Sandwich For Easy Lunches

Summertime is sandwich season and you'll love how easily this pesto panini comes together on a hot day! Wether you need a quick and easy packable lunch for the pool or you just want a simple family dinner to piece together, this cafe style pesto panini will solve your problems.

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Why You'll Love This Pesto Panini

Perfect for picnic lunches. Now that I have a toddler and nearly one year old, I love doing little outings when the weather is nice! This pesto panini is a great grab-and-go option for lunch on those days. Store it in a reusable food bag or a non toxic food container to stay fresh all afternoon! Make sure you also keep it in a portable lunch box so the food doesn't spoil.

You don't have to grill it. Don't have the extra few minutes to make a hot pesto panini？That's no problem! You'll love this sandwich cold just as much as you will hot.

There's many ways to switch it up to utilize whatever you have on hand. See the pesto panini ingredient swaps section for a full list of ways to change this recipe!

It's healthy! Sometimes, sandwiches get a bad wrap. They're honestly a great way to get in every food group and a balanced meal very easily. Arugula is a nutrient dense green that contains Vitamins A, C and K. Mozzarella offers extra protein, too!

Our pesto panini is made in less than 30 minutes. As a wife and mom who wants to get as much out of her day as possible, I'm always searching for quick lunch recipes. Any recipe that's less than 30 minutes is a go to! Another fav is our classic BLT!

Tools You May Need

Panini press or cast iron skillet

Bread knife-Cutco is my all time favorite knife brand!! I used this bread slicer every single day.

Ingredients You'll Need

Prosciutto

Mozzarella cheese

Slicing tomato

Arugula

Pesto (store-bought or homemade)-I like Rao's Homemade brand!

Panini bread (store bought or homemade)-I used this no knead panini bread recipe and absolutely loved the results!

How To Make A Pesto Prosciutto Panini

First, slice the panini bread in half and generously spread pesto on either half. The pesto adds a delicious herby, bold, and zesty flavor!

Next, add a handful of fresh arugula to the sandwich. Don't worry if it's a little haywire right now. Adding the other ingredients on top will help weigh down the arugula so it doesn't fall apart.

After that, place about 3 slices of mozzarella cheese on top of the bed of arugula.

Next, layer on the fresh tomato slices. Optional: sprinkle a pinch of salt and a small amount of freshly cracked black pepper on to the tomato slices!

After that, finish off the pesto panini with about 5 pieces of prosciutto per sandwich.

Finally, to make a classic grilled pesto panini: Use a panini press to grill the sandwich. Or, heat a cast iron skillet over medium high heat and cook the panini until golden brown on either side, about 5-7 minutes. Cover the pesto panini with a lid to help the cheese melt.

While a classic panini is usually grilled, you can also definitely enjoy this sandwich cold! It's a perfect meal to pack for a picnic lunch.

How To Store A Panini

To keep the pesto panini fresh, wrap it tightly in plastic wrap. Then, store it in the fridge in some kind of non toxic food container for 3-5 days. Ideally, eat it the following day so it is as fresh as possible.

Reheat the panini in a panini press or cast iron skillet.

How To Keep A Panini From Getting Soggy

When there is excess moisture in a panini that leads to a soggy sandwich. Here's a few steps you can take to prevent that from happening.

1. Gently pat dry the tomatoes and make sure the arugula is not wet from washing. Tomatoes tend to release a lot of juices, especially during cooking. So, patting them dry will help to keep that issue at bay.
2. Use high heat to grill the panini. This will make the bread extra crisp and toasty before the fillings have a chance to release unwanted juices.
3. Let the sandwich cool completely before wrapping it in plastic wrap or placing in a food storage container.
4. If you want to take this panini on the go, either pack it cold or pack the ingredients individually to assemble once you're ready to eat it.

Pesto Panini Ingredient Swaps And Substitutions

Meat-You can swap prosciutto for other meats as well! Try to use meat that is mild and savory so that it doesn't overpower the basil flavor. Use grilled, roasted or baked chicken, turkey or turkey deli meat, salami, grilled Italian sausage or pork loin.

Veggies- I don't recommend removing the arugula or fresh tomato slices, but you could add in other fresh veggies such as zucchini, yellow squash, red onions, pickled red onions, bell pepper, or steamed mushrooms.

Cheese- Try gouda, aged sharp white cheddar, or provolone instead of mozzarella.

Arugula- If you want something more mild than arugula, try baby spinach or baby kale. You could also use a mix of both.

Bread- Use ciabatta, focaccia, crusty homemade no knead bread or a small baguette for the best panini sandwich.

FAQs

What to put in a pesto panini？

• pesto
• prosciutto, turkey deli meat, chicken, or salami
• fresh arugula
• mozzarella cheese
• tomato slices

Which cheese pairs well with pesto？

• Gouda
• Mozzarella
• Provolone
• Sharp aged cheddar

What is a panini？

A panini is an Italian warm, grilled sandwich that uses crusty bread such as ciabatta or focaccia. The sandwich is usually filled with meat such as deli meats (turkey, salami, prosciutto, ham), fresh vegetables, cheese that melts easily and some kind of spread. Then, it is grilled in a panini press and served hot.

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