Tomato, Pesto and Mozzarella Panini


Serves 1

  • 1 panini or sub roll, sliced lengthways
  • 20g basil pesto
  • 100g mozzarella, torn
  • 10g parmesan or hard cheese, finely grated
  • 80g tomatoes, sliced


Spread the cut sides of the panini with the pesto. Top each half with the mozzarella, parmesan and tomatoes then press down firmly to seal.

Heat a non-stick frying pan over a medium heat and lay the panini in the pan. Place a second pan on top of the panini to press it down then cook for 3 minutes on each side or until the cheese is completely melted. Leave to cool for a minute before cutting in half and serving.

  • Family friendly


  • Feel free to serve the panini with a simple green salad.
  • You can use fresh or jarred pesto here.

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