Fresh Mozzarella-Pesto Sandwiches

Amie Valpone

Mozzarella-Pesto Sandwiches

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Makes 2 servings

4 slices whole wheat bread

2 Tablespoons prepared pesto

4 ounces fresh mozzarella cheese, cut into 1/3-inch slices

6 cherry tomatoes, halved

4 Bibb lettuce leaves

1 large yellow bell pepper, seeded and thinly sliced

Yellow bell peppers, red cherry tomatoes, and bright green pesto add pops of fun and a touch of sweetness to fresh mozzarella on whole grain toast. Bibb lettuce’s soft, buttery texture complements the crunchy fresh veggies, but any lettuce will work.


1. Toast bread for 2 minutes or until golden brown (even once cooled, it’ll stay crunchy through lunchtime).

2. Spread pesto onto each slice of toast. Top two slices each with half of the mozzarella, cherry tomatoes, lettuce, and bell pepper. Put the other two pieces of toast on top.

3. Cut each sandwich into quarters, or use a cookie cutter to cut the sandwich into your child’s favorite shape. Wrap in wax paper or a reusable sandwich bag.

Per Serving:

Calories: 425

Carbohydrates: 34 g

Fat: 23 g

Protein: 22 g

Fiber: 6 g

Active Time: 10 minutes

Total Time: 10 minutes