This Grilled Mozzarella and Squash Blossom Sandwich with Pesto is summer simplicity at its best — tender buffalo mozzarella, lightly wilted squash blossoms, and a hint of pesto pressed between crisp, golden bread. Each bite balances creamy, floral, and herbaceous notes, finished with a pinch of flaky salt that brings everything into focus. Choose a soft, mild bread so the flavors shine, and enjoy it warm when the cheese is perfectly melted and silky.
INGREDIENTS:
2 slices sandwich bread (plain or lightly seeded; not sweet or dense)
4 slices (¼ inch thick) fresh buffalo mozzarella, enough to cover one slice of bread
2–3 squash blossoms, cleaned and opened flat
1 tablespoon (or less) pesto
1–2 tablespoons mayonnaise (for grilling)
Pinch of large-grained salt (such as Maldon or Murray River)
METHOD:
Heat a heavy 10-inch skillet over medium heat. When hot, lightly coat three sides of the bread with mayonnaise, making sure to spread it all the way to the edges.
Place both slices of bread, mayonnaise side down, in the skillet — these will be the inner sides of your sandwich. Toast until golden brown.
Remove the slice with mayo on both sides and flip it over (so the toasted side is now facing up). Spread pesto lightly over the toasted surface. Layer on the mozzarella, followed by the squash blossoms.
Place the second slice of bread (toasted side facing the filling) on top. Gently press down with a spatula. Grill until the bottom is golden brown. Carefully flip the sandwich — if the pan is dry, add a small dab of butter or mayo to prevent sticking — and cook until the cheese melts and the second side is crisp and golden.
Remove from the pan and let rest for a minute to allow the cheese to set and the crust to crisp. Sprinkle with a pinch of flaky salt and enjoy immediately.
CHEF’S NOTES:
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The mayonnaise helps create a crisp, golden crust without burning. If preferred, use a very thin coating of butter or oil.
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Avoid overfilling — too many squash blossoms can make the sandwich taste bitter.
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Try substituting pesto with finely shredded basil leaves or a touch of salsa verde for a variation.
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Excellent made in a panini press or Foreman grill.
YIELD: 1 serving
