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Pressed Mozzarella Sandwiches


Pesto or tapenade sauce, followed by roasted red peppers, are key to making these pressed sandwiches extra flavorful.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2003


  • 8 thick slices sandwich bread
  • Olive oil, for brushing
  • 3/4 pound fresh mozzarella, cut into 1/4-inch-thick slices
  • Coarse salt and ground pepper
  • Store-bought pesto
  • Store-bought tapenade
  • 1 jar roasted red peppers, (12 ounce) drained and patted dry


  1. Lightly brush sandwich bread with olive oil; turn slices, oiled sides down. Top half the bread with half the cheese; season with salt and pepper. Spread pesto or tapenade over cheese, then top with peppers and remaining cheese and bread.

  2. Heat a large grill pan or skillet over medium heat. Place sandwiches in pan (work in batches, if needed); weight with a heavy skillet. Cook over medium-low heat, pressing down firmly with skillet, until bread is golden and cheese is melted, 6 to 8 minutes per side. Serve warm.

Cook's Notes

Layering slices of mozzarella cheese on each piece of bread and layering peppers and spreads in the middle will help seal sandwiches once pressed.

Reviews Add a comment

  • Winsor
    10 FEB, 2011
    Very unattractive picture - looks like a burnt sandweich and cheese hasn't melted. If I hadn't had this type of pressed sandwich before and know it is delicious, I would never try it, based on this photo. VIsuals are important, and
  • nanciallard
    7 OCT, 2008
    Added thinly sliced turkey - very good. Filling.