Golden, crunchy, griddled bread on the outside, warm and melty Forager Project® Mozzarella on the inside. The pesto, sundried tomato and red onion combination is top notch, but keep in mind that this recipe can be adjusted for any panini ingredients you want! Most important: give the mozzarella time to melt for that extra delicious, cheesy inside.


  • 2 pieces ciabatta, or gluten-free bread
  • 2 teaspoons olive oil
  • 1 cup Forager Project® Mozzarella
  • 3 tablespoons Basil and Kale Pesto
  • 2 tablespoons sundried tomatoes
  • ¼ red onion sliced
  • Salt and pepper, to taste


Place your two pieces of bread on a cutting board and rub one side of each slice with a teaspoon of olive oil – these will be the golden exterior sides of the panini.

Warm a large frying pan over medium heat and add your bread olive oil side down.

Cover the bread with Forager Project® Mozzarella, depending on the size of your bread you may not need a whole cup, but be generous, it’s a panini because of its melty, stretchy cheese!

Turn the heat down as low as it will go (we don’t want to burn the bread) and cover the pan – if you don’t have a lid that will fit, tin foil will do. Leave the pan covered for 10 whole minutes. After 10 minutes, remove the lid. Top one side of the sandwich with pesto, sundried tomatoes and sliced red onion. Add a sprinkle of salt and pepper. Place the cheese-only side on top to close the sandwich.

Now it is time to press! You can use a heavy pan or tin foil covered brick as a weight, or simply add pressure with a spatula. Every 2-3 minutes, flip the sandwich and press the other side, continuing until both sides should be golden brown, about 10 minutes. Take your panini out of the pan, slice, admire the melty cheese and enjoy!



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You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


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