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  • Servings: 2

Piquillo Pepper Panini with Basil & Mozzarella

A smoky-sweet twist on the classic panini. Cara Mia’s Grilled Piquillo Peppers melt beautifully into gooey mozzarella, layered with fresh basil and grilled to crisp perfection. The ultimate no-fuss, flavor packed sandwich.

Recipe Tip:

  • No panini press? Use a heavy skillet on top to press as it grills
  • Try adding thin prosciutto slices for extra savoriness
  • Serve with a side salad or soup for a full meal

 

Ingredients:

  • 4 slices rustic sourdough or ciabatta
  • 1 jar Cara Mia Grilled Piquillo Peppers, drained and patted dry
  • 4 oz fresh mozzarella, sliced
  • Handful of fresh basil leaves
  • Olive oil or butter, for brushing
  • Optional: swipe of pesto or handful of arugula

Step by Step:

Step 1: Build the Panini

Layer mozzarella, grilled piquillo peppers, and basil on two slices of bread. Add a swipe of pesto or a few arugula leaves if using. Top with the remaining bread slices.

Step 2: Press & Grill

Brush the outside of the bread with olive oil or butter. Place in a panini press or grill pan over medium heat. Press and cook for 3–5 minutes, or until golden brown and the cheese is melted.

Step 3: Slice & Serve

Let rest for 1 minute before slicing.

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