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Capresi Panini with Pesto


  • 1/4 cup fresh basil leaves
  • 1 clove garlic
  • 1 tablespoon pine nuts
  • 2 tablespoons grated Parmesan
  • 1/4 cup extra virgin olive oil + 2 tablespoons for brushing on the hoagie rolls
  • 4 hoagie rolls sliced in half lengthwise
  • 2 large tomatoes sliced
  • 8 ounces Mozzarella sliced

Prep Time:

15 minutes

Cook Time:

5 minutes



Grilling the cut side of the hoagie rolls gives these Panini a marvelous double crispness.  The addition of tangy pesto takes a simple tomato mozzarella sandwich to new flavor heights that will be a guaranteed hit with your family and guests.


  1. Pulse together the basil, pine nuts, garlic and parmesan. You do not want the blender to get hot and semi cook the pesto so do not leave the blender running; pulse instead.
  2. Add the olive oil and continue to pulse blend until smooth.
  3. Brush the cut sides of the hoagie rolls with olive oil.
  4. In a hot grill pan toast the cut sides until just lightly browned.
  5. Spread the pesto on the cut sides of the toasted hoagie rolls.
  6. Top with sliced tomatoes and mozzarella.
  7. Close the sandwiches and grill on both sides or in a Panini pan until the cheese melts.