A good toasted sandwich is one of life’s small comforts. This mozzarella, tomato and pesto version borrows the classic flavours of a Caprese salad and presses them between two slices of bread. Mozzarella gives the filling its generous cheese pull, but it contains a fair amount of moisture. Drain it well and pat it dry before adding it to the sandwich. The same goes for the tomatoes. Sliced tomatoes can make the bread soggy, so blot them with kitchen paper and avoid overfilling the panini. Ciabatta is ideal because its sturdy texture holds up to the filling and becomes beautifully crisp when pressed. Sourdough, panini rolls or thick white bread will work too. Brush the outside with olive oil rather than butter for a lighter crust that suits the Mediterranean filling.

Prep: 10 minutes | Cook: 8 minutes | Serves: 2

Ingredients

• 2 ciabatta rolls
• 4 tbsp basil pesto
• 250g fresh mozzarella, drained and sliced
• 2 ripe tomatoes, sliced
• ¼ cup roasted red pepper strips
• A few fresh basil leaves
• Salt and black pepper
• 1 tbsp olive oil

To serve:

• Rocket
• Cherry tomatoes
• Lemon juice

Method

1. Cut the ciabatta rolls in half horizontally.
2. Spread the cut sides generously with pesto.
3. Layer the mozzarella, tomatoes, roasted peppers and basil over the bottom halves.
4. Season with salt and pepper, then close the sandwiches.
5. Brush the outsides lightly with olive oil.
6. Heat a panini press and toast the sandwiches for five to seven minutes, until crisp and golden.
7. To use a frying pan, place the sandwiches in a heated pan and weigh them down with another heavy pan.
8. Cook for three to four minutes on each side.
9. Toss the rocket and tomatoes with a squeeze of lemon and serve alongside the hot panini.