Ingredients:

  • 4 slices of sourdough bread
  • 1 cup fresh mozzarella cheese, sliced (about 240g)
  • 1/2 cup sun-dried tomatoes, chopped (in oil, well-drained, about 80g)
  • 1/2 cup fresh basil leaves (about 15g)
  • 2 tablespoons pesto (optional, about 30g)
  • 2 tablespoons olive oil (about 30ml)
  • Salt and pepper, to taste

Instructions:

  1. Slice the mozzarella cheese. Chop the sun-dried tomatoes if needed. Rinse and pat dry the basil leaves.
  2. Lay out 2 slices of bread on a clean surface. Spread pesto on one slice if using. Layer mozzarella, sun-dried tomatoes, and basil on top of the pesto or directly onto the bread. Season with salt and pepper, then top with the remaining bread slices.
  3. Brush the outer sides of each sandwich with olive oil.
  4. Heat a grill pan or panini press over medium heat. Place the assembled panini in the pan, pressing down gently. Cook for about 4-5 minutes per side until golden brown and cheese is melted.
  5. Remove from heat, slice diagonally, and serve warm.