Roasted Red Pepper Caprese Panini

I'm not sure paninis get any better than this combo. Juicy summer tomatoes, fresh mozzarella, and a generous swipe of herby pesto (use store-bought or this homemade pesto!) all pressed between two pieces of buttery toasted sourdough—it’s like a Caprese salad but on bread! I also tuck in a few roasted red peppers, which give it the most delicious tangy burst. This is the perfect quick sandwich to make for lunch all summer long. It will forever and always live on my list of favorite sandwiches!

Can you make this panini without a panini press?

Absolutely! If you don’t have a panini press, you can still make these sandwiches in a grill pan or skillet on the stovetop. Just cook them like you would a grilled cheese, and use another heavy pan to gently press them down as they cook. That helps crisp the bread and melt the cheese while giving the sandwich that pressed panini feel. Cook until the bread is golden and crisp on both sides and the cheese is melted.

How do you keep paninis from getting soggy?

Start with a sturdy, crusty bread like sourdough. Ciabatta, focaccia, or another good rustic Italian bread would work, too. Don’t overload it with fillings or too much pesto, and let it cook until the outside is nice and golden. And like most hot sandwiches, it’s really best eaten right away while everything is still warm, melty, and crisp.