Grilled Pesto, Mozzarella, Arugula and Tomato Wrap Recipe

Prep Time Cook Time Serves
10m 2

I am having a love affair with grilled wraps these days. I invested in a sandwich press when we were living in the Italian part of Switzerland because the grilled sandwich (panini) was so popular and I thought it would be fun to make them at home. If you don’t have one, just use a frying pan like you would for a grilled cheese sandwich.


  • 2 large soft round wraps
  • 4 tablespoons pesto, store bought works well
  • 1 large tomato, thinly sliced
  • 8 oz. hard mozzarella cheese, sliced or grated
  • 2 handfuls fresh arugula


Spread two tablespoons of pesto on each wrap, leaving a 1-inch border around the edge. Top with the thinly sliced tomatoes. Cover with the cheese and finally place a handful of arugula on top. Roll up the wraps carefully, tucking in the ends as you do.

Place onto your preheated sandwich press or frying pan with the seam face down. Close the press and leave to heat through, about 3-5 minutes depending on your machine. If you are using a frying pan, cover the sandwich with the lid of a pot and gently push down. Leave the lid sitting on top as it cooks to help melt the cheese. Turn the wrap over and cook for another few minutes on the other side.

Don’t panic if you hear the soft sizzle of the cheese oozing out. This is a good thing and tells you the cheese is melted and your sandwich is ready to eat. Remove from the press/pan and cut diagonally in two.

I usually have some arugula left over so I serve that on the side dressed with a dash of olive oil, balsamic vinegar and a final sprinkling of parmesan cheese. Enjoy your wrap while warm!

Related Recipes