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Caprese panini with avocado basil pesto stack on wooden board with tomato

Caprese Panini with Avocado Basil Pesto

  • Author: Aberdeen



For the Panini

  • 2 tablespoons unsalted butter
  • 4 slices sourdough bread
  • 1 large tomato, sliced
  • 6-8 basil leaves
  • 8 ounces mozzarella cheese, sliced

For the Avocado Basil Pesto

  • 1/2 ripe avocado
  • 1 tablespoon pine nuts
  • 1/4 cup basil leaves, packed
  • 1/2 tablespoon lemon juice
  • 1/4 cup shredded Parmesan cheese
  • 1 garlic clove
  • 1 tablespoon extra virgin olive oil
  • Salt, pepper to taste


  1. Make the pesto: Combine all ingredients in a food processor and pulse until smooth.
  2. Spread a thin layer of butter on one side of each slice of bread. Spread avocado basil pesto on the other side of each slice of bread.
  3. Layer two slices of bread with 3-4 leaves of basil, 2-3 slices of tomato and 3-4 mozzarella slices. Top with remaining slices of bread, avocado side down.
  4. Prepare a grill pan with cooking spray and heat over medium heat. Add sandwiches to the pan and top with a heavy skillet. Cook about 3-4 minutes on each side until golden.
  5. Alternatively, if using a panini maker, preheat the panini maker. Place sandwiches in maker, and press down, cooking for 3-4 minutes, until golden. Serve immediately.