Recipe: Pesto Tomato and Mozzarella Panini

This recipe for Pesto Tomato and Mozzarella Panini is one of those quick and easy ones… perfect for a quick lunch or supper… served with a pasta salad… this can be a terrific treat for guests too.

TIPS

I have a Panini press that I really love… it makes making paninis a snap… if you don’t have one.. you can just grill these… flipping them will be a challenge but not impossible.

If you do make them in a grill pan… make sure that you cut the mozzarella a bit thinner and put a lice on the very bottom (directly on top of the bread) and the last thing you put on it… so that the top piece of mozzarella will be next the top piece of bread… as the cheese melts it will keep the sandwich together.

Use a “sturdy” bread that will hold shape when pressed down by the Panini maker. I used a crusty Cuban bread… ciabatta will work very well with this also.

Plum tomatoes work best with this.. they have less fluid and will run less than other types of tomatoes.

I put sliced black olives on some of our sandwiches… we like black olives… that ingredient is optional and only a suggestion.

Try these… they are so good!






Recipe: Pesto Tomato and Mozzarella Panini

All you need:

Mozzarella, thick sliced
Plum tomatoes, thick sliced
Crusty bread, cut into 1 inch slices or Ciabatta bread, sliced in half
Olive oil
Pesto (homemade or store bought)
Sliced black olives (optional)

All you need to do:




Brush olive oil on 1 side of each slice of bread (or the tops of the Ciabatta bread.





On the other side of the bread, spread a small portion of pesto.

On top of the pesto, lay sliced mozzarella, then tomatoes, then sprinkle a few sliced black olives (if using), then add a slice of mozzarella.

Place the other slice of bread (pesto side down) on top of the mozzarella.

Grill until both sides are golden and cheese has melted.

Serve hot.