Caprese Sandwich with Parsley Pesto

By Jessica Hylton - - Updated

This Caprese Sandwich takes a twist by being toasted with melted mozzarella, and creamy parsley pesto. The sandwich is perfect sor an everyday lunch or a picnic!

This Caprese Sandwich takes a twist by being toasted with melted mozzarella, and creamy parsley pesto. The sandwich is perfect for an everyday lunch or a picnic! | https://jessicainthekitchen.com

Well, hello there, almost June! It seems that the official summer month has creeped up on us so quickly, but guess who isn’t complaining! While it’s been literally summer weather all year here, it means being at the beach endlessly will be totally acceptable. It also means, I can post endless summer recipes!

The thing is, I need all the excuses I can get to leave the house. This broken leg (sorry if I misled some of you, it still hasn’t healed) has put me in quite a negative mood which can be quite addictive, and for that I have been looking forward to June for a while. I can’t go into the water at the beach, but just sitting by it helps so so much. I used to go to the beach all the time just to relax and perk up my mood, and I think it will be needed more than ever now.

This Caprese Sandwich takes a twist by being toasted with melted mozzarella, and creamy parsley pesto. The sandwich is perfect for an everyday lunch or a picnic! | https://jessicainthekitchen.com

I was also looking at my blog content and realised, you’d never be able to tell that I live on a tropical island. That actually, really needs to change! With the Mr.’s help, I plan to be creating a lot more tropical recipes so expect a lot more pineapple, watermelon, mangoes and the likes, and dare I say, actual Jamaican recipes! I had to laugh at myself because a friend asked me for a few Jamaican recipes from my blog, and I found all of three Jamaican recipes. Umm, what?! That needs to change! I’m not trying to be a copycat or just like any blog especially when I have something that sets me apart specifically!

This Caprese Sandwich takes a twist by being toasted with melted mozzarella, and creamy parsley pesto. The sandwich is perfect for an everyday lunch or a picnic! | https://jessicainthekitchen.com

So let me take you to the beginning of this beautiful summer month was a sandwich that may not be tropical or Jamaican, but is DEFINITELY bursting with colour and the flavours that I love to associate with summer. This sandwich came about from my obsession with parsley pesto + finding delicious mozzarella cheese, not the shredded version, but the whole ball of mozz cheese, which if you haven’t tried, you need to.

The flavour is so much better and a lot less salty from the packaged version! Combined with delicious homegrown tomatoes and parsley pesto and delicious french bread, you couldn’t have a simpler but delicious sandwich. I went on a binge and had this for lunch and dinner for quite a while, mainly in an attempt to have pesto at every single meal (haven’t thought of a breakfast version yet). I considered eating it cold but once I tasted the ingredients heated, decided that this was the way to go.

Shall I do the honours? Go ahead, make this sandwich, and dig in.

 This Caprese Sandwich takes a twist by being toasted with melted mozzarella, and creamy parsley pesto. The sandwich is perfect for an everyday lunch or a picnic! | https://jessicainthekitchen.com

This Caprese Sandwich takes a twist by being toasted with melted mozzarella, and creamy parsley pesto. The sandwich is perfect for an everyday lunch or a picnic! | https://jessicainthekitchen.com

Caprese Sandwich with Parsley Pesto

by: Jessica in the Kitchen
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dinner, Jams, Sauces, Dips & Spreads, Lunch
Ingredients
  • 1 personal loaf French bread gluten free if you're gluten free
  • 1 medium tomato sliced
  • 3 slices fresh ball mozzarella cheese halved
  • 3 tablespoons Parsley Pesto
Instructions

Instructions

  • Slice loaf in half. Add mozzarella cheese slices and tomato slices along the bottom of the sandwich.
  • Spread the parsley pesto on the top of the sandwich. Press the sandwich closed. Toast in a panini machine on medium for about 5 minutes, until crispy and cheese is melted.
  • Remove, cut in half and enjoy!
NOTES
This would also taste amazing with my basil pesto and my cashew pea pesto!
 
by Jessica

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Recipe Rating




51 comments

  1. GORGEOUUUUUS!!! Caprese sandwiches are my favorite and this one is making my mouth water!

  2. Kelly says:

    Aaaw, sorry to hear your leg hasn’t healed yet – I really hope you feel better soon.
    I would love to see more tropical recipes, I have been dreaming and craving for tropical flavors lately so that sounds perfect. And so does this sandwich! I am a sucker for carpese anything and it sounds amazing with the parsely pesto – it’s the perfect summery lunch 🙂

  3. Ann says:

    These look delish!

  4. Matea says:

    Oh, yum! This sandwich seems perfect for summer!

  5. Ranardis says:

    I love pesto! I made a spinach pesto in my ninja that was DELICIOUS! I don’t know why I’ve never made realgur pesto, I think you’re inspired me. I have something I’m going to send you in the mail I’ve been lazy with my mail lately, but you should get it soon!

  6. Claudio says:

    Reblogged this on and commented: Doh! I just reelizad that I forgot one vital element to this pesto recipe NUTS! I love to use pine nuts in my pesto but you really can experiment with all kinds of nuts! To this recipe, add about a 1/4 cup.

  7. Yusuf says:

    Amanda it’s me, Judy, your former corowker from school sporting my new last name! I was looking for you on Facebook, but I found this instead. What a cool blog! I’ll be trying your recipes!

  8. Ana says:

    Trudys hoagie sawhcdinh, Try this sanwhich, i hope this is good, Get a hoagie roll, a sub roll, ok, cut in half, As you would a hoagie, put on Mayo, spread that on bottom, next put on three slices of boiled Ham, then 3 slices of provolone cheese, then 3 slices of capricolla ham, Then 3 slices of swiss cheese, Then 3 slices of pepporoni, then three slices of onion, then three slices of green pepper and then, 3 slices of tomatoes, now oil then top it off with Black olives, and last but not least Hot tomato peppers, on the sides put lettuce on the sides of each , now fold and Bite, oh soo good, Created by Trudy momma Trudy, Now you try it

  9. Kendra says:

    Just about to make this for lunch, looks so yummy!
    By the way, a breakfast use for the peso could be an eggs benny (or florentine as I’d make) with grilled tomatoes and the pesto! Yummmm!

  10. Barbara Alfeo says:

    I absolutely love your recipe! I am writing vegetarian recipe round ups on my blog in 2019 for people who are trying to make more meat-free meals (everyone has to start somewhere). I would love to feature you. You can check out my blog (for beginner environmentalists) at sunshineguerrilla.com. Is it alright if I share this link to your recipe?

    • Courtney | Jessica in the Kitchen says:

      Hi Barbara! We’re happy you enjoyed the recipe! You can share the link.

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