Tasty BLT Panini Sandwich Recipe

Introduction

There’s nothing quite like a perfectly grilled panini, and this BLT panini sandwich takes the classic bacon, lettuce, and tomato combo to a delicious new level. With crispy bread, smoky bacon, fresh heirloom tomato, and melted mozzarella, it’s a warm, satisfying meal that’s quick and easy to make.

Ingredients

• 4 slices sourdough bread
• 4 pieces cooked bacon
• 1 large heirloom tomato
• Whole milk mozzarella cheese, sliced
• 1 handful arugula or baby spinach
• 1/4 cup mayonnaise
• 1 tbsp generous pesto

Instructions

1. Step 1: Place the bacon slices in a cold skillet and turn the heat to medium. Cook, flipping every minute or so, until the bacon is crispy and the fat rendered. Remove and drain on paper towels.
2. Step 2: While the bacon cooks, slice the heirloom tomato into 1/4 inch thick slices and set aside.
3. Step 3: In a small bowl, mix together the mayonnaise and pesto to create a flavorful aioli for spreading.
4. Step 4: Spread pesto aioli on each slice of sourdough bread. On half of the slices, layer mozzarella, tomato slices, cooked bacon, and arugula or spinach. Top with the remaining bread slices, aioli side down.
5. Step 5: Preheat a panini press to medium-high. Grill the sandwiches until the cheese melts and the bread is golden and crispy, about 3–5 minutes. Alternatively, grill in a hot skillet, pressing down with a heavy pan.
6. Step 6: Serve immediately with extra pesto aioli for dipping and enjoy!

Tips & Variations

• Use firm heirloom or beefsteak tomatoes and pat the slices dry to prevent soggy bread.
• Try different breads like ciabatta, focaccia, or thick-cut white bread for a sturdy sandwich.
• Swap bacon for turkey bacon, pancetta, or prosciutto; for a vegetarian option, try roasted mushrooms or tempeh bacon.
• Switch mozzarella with provolone, cheddar, or Swiss cheese to vary the flavor.
• Replace pesto aioli with sun-dried tomato spread, olive tapenade, or a herb butter for a different twist.
• Use fresh basil, watercress, or regular lettuce if you don’t have arugula or spinach on hand.

Storage

BLT paninis are best enjoyed fresh while the bread is crisp and warm. Leftovers can be wrapped tightly in foil and stored in the refrigerator for up to 2 days, though the bread may become soggy. To reheat, use a panini press or skillet to crisp the bread and melt the cheese again. Wrapping the sandwich in foil before reheating in a toaster helps keep the filling intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What type of tomato is best for a BLT panini?

Large, meaty tomatoes like heirloom or beefsteak are ideal because they hold up well to grilling without becoming mushy. Slice them about 1/4 inch thick and pat dry to avoid sogginess.

Can I make this sandwich vegetarian?

Yes, substitute the bacon with thick-cut roasted mushrooms or smoky tempeh bacon for a satisfying vegetarian version that still delivers great flavor and texture.

Tasty BLT Panini Sandwich Recipe

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4.8 from 138 reviews

Experience a delicious twist on the classic BLT with this perfectly grilled BLT Panini Sandwich. Crispy bacon, fresh heirloom tomato slices, melted mozzarella, and peppery arugula are layered between slices of buttery sourdough bread slathered with a flavorful pesto aioli, then grilled to golden perfection. The warm, melty cheese and slightly wilted greens complement the smoky bacon and juicy tomato for a satisfying meal that’s quick, easy, and perfect for lunch or a light dinner.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 sandwiches 1x
• Category: Sandwich
• Method: Grilling
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sandwich:

• 4 slices sourdough bread
• 4 pieces cooked bacon
• 1 large heirloom tomato, sliced 1/4 inch thick
• Whole milk mozzarella cheese, sliced (about 4-6 slices)
• 1 handful arugula or baby spinach

For the Pesto Aioli:

• 1/4 cup mayonnaise
• 1 tbsp generous pesto

Instructions

1. Cook the Bacon: Place the bacon slices in a cold skillet and turn the heat to medium. Cook the bacon, flipping every minute or so, until the fat is rendered and the bacon is crispy. Remove the cooked bacon from the skillet and set aside on a paper towel to drain excess grease. Starting with a cold pan helps the bacon cook evenly and get crispier.
2. Prepare the Tomato: While the bacon is cooking, slice the heirloom tomato into approximately 1/4 inch thick slices. Pat the slices dry with paper towels to remove excess moisture and set aside until ready to assemble the sandwiches.
3. Make the Pesto Aioli: In a small bowl, mix together the mayonnaise and generous pesto until well combined. This flavorful aioli will be spread on the sourdough bread and can also be used for dipping.
4. Assemble the Sandwiches: Lay out the slices of sourdough bread and spread a hearty layer of pesto aioli on each piece. On half of the slices, layer the sliced mozzarella cheese, followed by the tomato slices, cooked bacon, and a handful of arugula or baby spinach. Top each with the remaining slices of bread, aioli side down.
5. Grill the Sandwiches: Preheat a panini press to medium-high. Place the assembled sandwiches in the press and cook until the cheese is melted and the bread has golden brown grill marks, about 3–5 minutes. If you don’t have a panini press, grill them in a skillet pressing down with a heavy pan to achieve a crispy crust.
6. Serve and Enjoy: Serve the grilled sandwiches hot with additional pesto aioli on the side for dipping. Enjoy the combination of warm, melty cheese, crispy bacon, and fresh vegetables in every bite.

Notes

• Use dry tomato slices to prevent soggy bread; pat dry with paper towels and sprinkle lightly with salt before assembling.
• Cook bacon until crispy before assembling since the panini press won’t crisp it further.
• Avoid overstuffing the sandwich to prevent cheese from oozing out and to ensure proper pressing.
• Spread a thin layer of mayo or butter on the outside of the bread for a golden, crispy crust that won’t stick to the panini press.
• Substitute sourdough with ciabatta, focaccia, or thick-cut bread for similar results.
• For a vegetarian option, replace bacon with roasted mushrooms or smoky tempeh bacon.
• Leftovers can be reheated in a panini press or skillet for best results; avoid microwaving to maintain crispiness.

Keywords: BLT panini, bacon sandwich, grilled sandwich, panini recipe, easy lunch, tomato sandwich