Italian Panino with Arugula Pesto and Smoked Mozzarella
If you're looking to taste Italy in just a few bites, this panino is for you. Inspired by Tuscan trattorias, it combines the freshness of arugula, the smoky sweetness of mozzarella, and a juicy tomato. The freshly made pesto delivers an intense flavor with the crunch of pine nuts and the character of Parmesan. This sandwich is perfect for a quick lunch or a stylish picnic. Each bite will transport you to the Mediterranean sun with simple yet authentic ingredients. So go ahead and indulge!
Ingredients
- Ciabatta bread2 pieces
- Large ripe tomato1
- Smoked mozzarella200 g
- Fresh arugula100 g
- Pine nuts40 g
- Garlic1 clove
- Extra virgin olive oil5 tablespoons
- Grated Parmesan50 g
- Black pepperTo taste
- Balsamic vinegar1 drizzle
Instructions
- 1
Lightly toast the ciabatta bread in the oven or in a hot pan, then split it in half.
- 2
Prepare the pesto: blend arugula (reserve a few leaves for garnish), pine nuts, garlic, Parmesan, and olive oil until creamy. Season with salt and pepper.
- 3
Slice the tomato into thin rounds and the mozzarella into thick slices.
- 4
Spread both halves of the bread generously with the arugula pesto.
- 5
Layer the tomato slices on the base, then the smoked mozzarella and some fresh arugula leaves.
- 6
Close the panino, press lightly, and place under the broiler for 2-3 minutes to melt the cheese. Drizzle with balsamic vinegar before serving.
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