Caprese Paninis with Roasted Garlic Pesto Mayo

Made  times
Arci 3

"These are absolutely delicious. The best Panini I have ever had in my life, hands down. Sweet, creamy and bursting with flavor."
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4 servings
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  1. Pesto and Roasted Garlic Mayo;
  2. Peel 8 cloves of garlic and add to a pan with 1tbs of Olive oil, set to medium heat and cook until very fragrant and deep golden brown (about 10 minutes). Remove from heat and let cool.
  3. If needed, make the pesto by blending Basil, olive oil, lemon juice and salt and pepper together in a food processor until paste-like. If too thick, add more olive oil.
  4. Mash the garlic with the side of your knife, and roughly chop through to break up the roasted skin.
  5. Place the mayo in a tubbawear container and add roasted and mashed garlic, salt, pepper, dill, nutmeg, cayenne pepper, crushed pepper flakes, lemon juice and pesto. Mix very well, cover with plastic wrap and allow to chill while preparing sandwiches.
  6. Heat your panini maker (or I like to use a George Foreman Grill) meanwhile, slice the tomatoes and motzerella cheese to 1/4inch thick pieces. Wash the basil leaves and dry on paper towels.
  7. Grill one side of the bread until just starting to brown, flip and rub slightly browned side with 1- 1 1/2Tbs of Basil Mayo. Assemble sandwiches by adding Three slices of Tomato, two slices of Mozerella and 3 or 4 Basil leaves. Add Basil Mayo to other slice of bread, sandwich together and close panini maker. Allow cheese to melt through and bread to crisp, about 5 minutes.
  8. Remove from heat, slice in half and enjoy!
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