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This pesto sandwich pairs the bright green herby sauce with fresh mozzarella, artichokes, and roasted red peppers. Toast it until golden for an easy lunch or dinner!
I’ve been making loads of pesto with all the basil I have in my garden, and I have my newest favorite idea of what to do with it: this pesto sandwich! Obviously making a sandwich isn’t rocket science, but the combination of these ingredients here is spot on so I had to share.
There’s a generous slather of basil pesto along with creamy buffalo mozzarella, marinated artichokes, roasted red pepper and briny olives. The veggies happen to be on an antipasto platter, so I like to call it a pesto antipasto sandwich. It takes just 10 minutes to whip up and is a fast lunch or easy dinner that’s so satisfying! Even Alex was a huge believer on this one (after being skeptical when I pitched him the idea).
Ingredients For This Pesto Sandwich
Here’s what you’ll need to recreate this next-level sandwich:
- Good bread: When I say good bread, I mean artisan-style crusty bread like a square of focaccia, sourdough, or any sturdy artisan loaf (like my no knead bread).
- Basil pesto: The best way to eat this is with my homemade basil pesto: it takes 10 minutes and tastes incredible. It also has a beautiful bright green color.
- Fresh mozzarella, buffalo mozzarella, or burrata: I had this first with buffalo mozzarella and it was incredible! You can also use fresh mozzarella sold in a large ball or burrata, which is the richest option.
- Marinated artichoke hearts: You can also use canned artichokes without the marinade: both taste great!
- Roasted red pepper: I use jarred; simply slice it into strips before assembling.
- Green olives: I love Castelvetrano olives because they have a nice mild flavor, but you can use any type.
- Baby arugula: This adds a nice peppery fresh element. Make sure to use baby greens and not mature arugula sold in bunches.
Tips for the Best Pesto Sandwich
Here are a few things to note about this sandwich:
- Make the pesto in advance. Have a big batch of pesto on hand so all you have to do is put everything together. I like to freeze pesto in an ice cube tray and then defrost just what I need.
- Dry everything. This helps to keep the sandwich from getting soggy. Mozzarella, peppers, artichokes need a quick dry with a paper towel.
- Press gently while cooking. Press down the sandwich when cooking so that it holds together.
Variations to Try
- Vegan pesto sandwich: Use vegan pesto and vegan cheese or a white bean spread.
- Add protein: Add grilled chicken for a chicken pesto sandwich or even a fried egg.
- Switch the pesto: Sun dried tomato pesto or arugula pesto also work!
- Skip toasting it and eat it cold: It’s actually also delicious without the toasting portion, as long as you have good bread.
What to Serve With It
Here are a few ways I like to turn this sandwich into a simple lunch or fast dinner:
- Add soup like a tomato basil soup
- Use the arugula for a simple arugula salad, or make an apple salad or dense bean salad to add fiber (my favorite idea)
- Pile on some of my best potato salad or easy coleslaw
- Serve with cucumber lemon water
Storage and Make-Ahead
This sandwich is best eaten immediately. If you’re packing it for lunch, keep the filling separate and then assemble it right before eating.
Extra pesto freezes well in an ice cube tray for up to 3 months.
Dietary Notes
This pesto sandwich is vegetarian.
Pesto Antipasto Sandwich
This pesto sandwich pairs the bright green herby sauce with fresh mozzarella, artichokes, and roasted red peppers. Toast it until golden for an easy lunch or dinner!
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Total Time: 9 minutes
- Yield: 1 sandwich 1x
- Category: Sandwich
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 slices good bread, such as focaccia or artisan bread
- 1 handful fresh mozzarella, buffalo mozzarella, or burrata
- 2 marinated artichoke hearts, drained and quartered
- ½ roasted red pepper, sliced
- 1 handful ripe green olives, pitted and roughly chopped
- 1 handful baby arugula
- 2 tablespoons basil pesto
- Olive oil, for drizzling and cooking
- Kosher salt
Instructions
- Prep the fillings: Tear the mozzarella into bite-sized pieces and pat it dry with a paper towel. Drain and quarter the artichoke hearts, slice the roasted red pepper, and roughly chop the olives. Pat the vegetable fillings dry.
- Make the sandwich: Spread the pesto evenly over the cut sides of both slices of bread, going all the way to the edges. Layer the mozzarella, roasted red pepper, artichoke hearts, olives, and arugula onto one slice, then drizzle with olive oil and sprinkle with a pinch of kosher salt. Top with the other slice of bread and press gently.
- Toast the sandwich: Coat the bottom of a skillet with olive oil and heat over medium heat. Add the sandwich and cook until golden and toasted, about 2 minutes per side, pressing occasionally with a spatula. Slice in half and enjoy warm.
Notes
A few variations:
- Vegan pesto sandwich: Use vegan pesto and vegan cheese or a white bean spread.
- Add protein: Add grilled chicken for a chicken pesto sandwich or even a fried egg.
- Switch the pesto: Sun dried tomato pesto or arugula pesto also work!
- Skip toasting it and eat it cold: It’s actually also delicious without the toasting portion, as long as you have good bread.
