Creamy Mozzarella Sun Dried Tomato Pesto Sandwich

Here’s my go-to sun dried tomato pesto sandwich recipe, with fresh basil, garlic, and toasted pine nuts blended into a smooth spread, paired with your choice of crusty bread and layers of mozzarella.

This sandwich has become my lunch staple, especially during busy weekdays. I often make extra pesto to keep in the fridge, because my family keeps asking for these sandwiches. Nothing beats a homemade pesto sandwich when you’re craving something satisfying, right?

What Kind of Sun-Dried Tomatoes Should I Use?

You’ll find two main types of sun-dried tomatoes at the grocery store – dry-packed in bags and oil-packed in jars. For making pesto, the oil-packed ones are your best bet since they’re already soft and come with flavorful oil that adds to the overall taste. The dry-packed ones work too, but you’ll need to rehydrate them first by soaking in hot water for about 30 minutes until they’re soft. Look for tomatoes that are a deep red color and still flexible rather than hard and brittle. If you’re using jarred tomatoes, drain them before making your pesto, but save that tasty oil – it’s great for drizzling over the finished sandwich or using in other recipes.

Options for Substitutions

This sandwich is pretty adaptable and you can make several swaps based on what you have in your kitchen:

• Whole grain bread: Any good bread works here! Try sourdough, ciabatta, or even a wrap if you’re looking for something different. Just make sure it’s sturdy enough to hold the fillings.
• Sun-dried tomato pesto: While this is key for the signature flavor, you can use regular basil pesto if that’s what you have. You could also mash some sun-dried tomatoes with olive oil and Italian herbs for a quick alternative.
• Pine nuts: Pine nuts can be pricey! Feel free to swap them with chopped walnuts, almonds, or even sunflower seeds. You’ll still get that nice crunch.
• Fresh mozzarella: Regular sliced mozzarella works fine here. You could also try provolone, fresh burrata (though it might get messy!), or even dairy-free cheese if you need a vegan option.
• Fresh tomato: If tomatoes aren’t in season, you can skip them or replace with roasted red peppers for a similar sweet-tangy taste.

Watch Out for These Mistakes While Making

The biggest challenge when making a sun-dried tomato pesto sandwich is ending up with soggy bread, which you can prevent by lightly toasting the bread first and patting the tomato slices dry with paper towels before assembling. A common oversight is using cold mozzarella straight from the fridge – letting it come to room temperature for about 30 minutes beforehand allows its creamy flavors to fully develop and blend better with the pesto. To make your sandwich even better, try toasting the pine nuts in a dry pan for 3-4 minutes until golden brown and fragrant, but watch them closely as they can burn quickly. For the best layering strategy, spread the pesto on both bread slices, then place the mozzarella directly on the pesto, followed by tomatoes in the middle – this helps prevent the bread from getting wet and creates the perfect bite.

What to Serve With Sun Dried Tomato Pesto Sandwiches?

This Italian-inspired sandwich pairs really well with simple sides that won’t overshadow its bold flavors. A handful of kettle-cooked potato chips adds a nice salty crunch, while a light mixed green salad with a simple olive oil and lemon dressing keeps things fresh and balanced. If you’re in the mood for something warm, a cup of tomato soup makes this sandwich feel extra cozy, or try some roasted vegetables tossed with Italian herbs to keep with the Mediterranean theme. For a quick lunch, I like serving these sandwiches with some marinated olives and pepperoncini on the side for extra zip.

Storage Instructions

Prep Ahead: You can make this sandwich fresh in the morning for lunch later that day. To keep the bread from getting soggy, spread the pesto on both sides of bread just before eating, or pack the pesto separately in a small container and assemble when ready to eat.

Pack: If taking this sandwich to-go, wrap it tightly in wax paper or parchment paper, then place in a sandwich container or zip-top bag. For best results, pack the tomato slices separately to prevent the bread from getting wet. The sandwich components will stay fresh in a cooler or refrigerator for up to 8 hours.

Keep Fresh: Once assembled, this sandwich is best enjoyed within 2-3 hours at room temperature. If you need to store the ingredients separately, the pesto will keep in an airtight container in the fridge for up to 5 days, while the mozzarella stays good for about 3-4 days when properly refrigerated.

Preparation Time	10-15 minutes
Cooking Time	3-4 minutes
Total Time	13-19 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 20-25 g
• Fat: 25-30 g
• Carbohydrates: 50-60 g

Ingredients

• 2 tsp pine nuts (toasted for best flavor)
• 2 slices whole grain bread
• 3-4 slices fresh mozzarella cheese (firmly packed in water for best texture)
• 1-2 tbsp sun-dried tomato pesto (I like Barilla brand)
• 3 slices tomato

Step 1: Prepare the Griddle or Panini Press

Begin by preheating a griddle or panini press to high.

Once heated, spray it lightly with olive oil or cooking spray to prevent sticking and ensure a crispy finish.

Step 2: Assemble the Sandwich

Take one slice of bread and spread it generously with pesto.

Sprinkle pine nuts evenly over the pesto.

Layer on fresh tomato slices and fresh mozzarella cheese.

Place the second slice of bread on top to complete the sandwich.

Step 3: Grill the Sandwich

Place the assembled sandwich on the hot grill and close the top, pressing the sandwich slightly for better contact and optimal crispness.

Grill the sandwich for 3-4 minutes, or until it becomes browned and crisp on the outside and the cheese has melted delightfully on the inside.

Step 4: Serve the Sandwich

Carefully remove the grilled sandwich from the griddle or panini press.

Allow it to rest for a few seconds, which lets the melted cheese settle slightly, making it easier to cut.

Slice the sandwich as desired and serve immediately to enjoy the gooey, flavorful delight.