Panini rolls with caprese and pesto sauce

Panini rolls with caprese and pesto sauce


Casual: light and delicious. The Italian national dish revisited in a casual way!


For the bread:
1 package Panini Rolls
2 tbsp basil pesto
1 tomato
1 Mozzarella cheese
4-5 basil leaves
For 500g basil pesto:
120 g basil leaves
250 ml olive oil
100 g Parmesan cheese, grated
60 g pine nuts
1 clove of garlic
10 g salt


Preparing the pesto:

  • Rinse and dry the basil leaves. In a mixer, blend all the ingredients, except the Parmesan cheese and pine nuts, until the mixture is creamy.
  • Then chop the pine nuts and add them to the mixture along with the cheese, working it well.
  • For the bread, only 2 tablespoons of pesto are needed; the rest can be stored in glass containers with screw cap.
  • Cover the pesto with a little olive oil and place in the refrigerator. If the containers are tightly closed, it will stay fresh for a few months.
  • For longer storage, store in the freezer.

Preparing the bread:

  • Following the instructions on the package, bake the Panini Rolls for about 10 minutes in the oven at about 200° C.
  • Rinse the tomato. Slice the tomatoes and mozzarella. Cut the bread lengthwise and fill it with half with pesto.
  • Then distribute the slices of tomato and mozzarella and washed basil slices on the bread and cover with the top half.
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