Pressed BLT with Pesto and Fresh Mozzarella

Your classic BLT with pesto, but make it toasted and add a heaping serving of fresh mozzarella in there too.


Servings: 2


  • 2 basil leaves chopped
  • ½ tsp garlic minced
  • salt
  • black pepper
  • 2 tsp parmesan grated
  • 2 tbsp olive oil


  • 4 pieces applewood smoked bacon crispy
  • 1 tbsp butter chilled
  • 4 slices multigrain bread
  • 1 tbsp butter melted
  • 2 leaves lettuce
  • 2 small ripe tomatoes sliced
  • 4 slices fresh mozzarella


1. Add the basil leaves, garlic, salt, and pepper for the pesto into a food processor and pulse into well mixed and combined. Add parmesan and pulse several times. Lastly, add in the olive oil and pulse until all ingredients are well combined.

2. Microwave the bacon until crispy, pausing in between minutes. Make sure to stack some paper towels on your plate in between the layers of bacon to help reduce the mess while microwaving the bacon.

3. Heat the chilled butter in a medium sized skillet on low to medium heat.

4. Lightly brush the outer side of each piece of bread with the melted butter.

5. Brush the inner side of each piece of bread with the pesto.

6. Layer the lettuce, tomato, bacon, and fresh mozzarella on two of the slices of the bread (one for each sandwich), dividing each of the ingredients listed by two so that both of the sandwiches have the same amount of each ingredient. Top with the other two pieces of bread, with the sides brushed with butter facing out, and the sides brushed with pesto on the inside.

7. Place sandwiches on skillet and cook for 4-5 minutes on each side or until golden brown, pressing each sandwich down with a spatula throughout, helping to crisp the bread.

8. Once both sides of the two sandwiches are golden and crispy, remove from pan. Slice both sandwiches in half. Drizzle with any remaining pesto if desired. Enjoy!

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes