Vegan Caprese Panini Sandwich

5 from 8 votes

The most luxurious vegan Caprese panini sandwich for lunch, toasted in an air fryer (or grilled) for that crisp finish with melted cheese.

Prep Time5

Cook Time7

Total Time12

Course: Easy Vegan Sandwiches & Wraps

Cuisine: Italian

Servings: filled panini

Calories: 540kcal

Get Recipe Ingredients

Cut your panini or ciabatta in half and spread one side with a generous layer of pesto.
Top with a layer of fresh basil and slices of ripe tomato. Season the tomato with salt and pepper.
Grate (or add your pre-grated) vegan mozzarella to a bowl.
Add the mayo, salt and pepper. A sprinkle of oregano is good too. Mix well and top the other slice of panini.
Pop the cheese topped slice in the air fryer (or under a grill/broiler) to melt. 180c/356f for a few minutes. You can do the other side with the tomato too if you want to, but I prefer to leave it fresh.
Drizzle the tomatoes with balsamic glaze.
Top with the melted cheese slice and pop back in the air fryer (or under the grill/broiler) for a few minutes to crisp up.
Serve and enjoy!

Use panini or ciabatta - for this toasted sandwich.
In the middle - It's best to grill in the middle of the air fryer as the top is hotter (if you have an air fryer with shelves, if not boost it up)
No oil - you don't have to spray the bread with oil for that crisp and golden finish
Cheese first - open grill the slice of bread with cheese first, to give it a chance to melt, before adding the other ingredients and other slice of bread
Sandwich it - then add the rest of the sandwich and air fry it until the outside is crisp