Pesto Caprese Panini
Ingredients
ciabatta rolls or a sourdough round sliced
fresh mozzarella, sliced thin
tomatoes, sliced thin
3 handfuls of basil leaves
1/4 cup pecorino romano cheese
4 garlic cloves
1/3 cup unsalted almonds
approx 1/4 cup olive oil
Preparation
1
To make the pesto add the garlic and almonds to a food processor, give a few pulses to get a rough chop.
2
Add in the basil and with the processor running, stream in the olive oil. Once well combined stir in the grated cheese. Season with salt and pepper to taste.
3
Spread some of the pesto on what will be the inside sides of two slices of bread.
4
Top one piece with a couple slices of mozzarella, then the tomato and then another couple slices of mozzarella to hold the panini together. Season lightly with salt and pepper.
5
Heat up a panini press and carefully place the sandwich on the press. Lower the top and cook for about 6-8 minutes until the bread is golden and the cheese is gooey melted.
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About
I love paninis for a quick and easy weeknight meal. Whats not to love about this Pesto Caprese Panini? Tomatoes picked from the garden {a perk to living in Jersey, we have great tomatoes}, fresh mozzarella and homemade basil {again from the garden} pesto! Can’t forget about that bread, that gorgeous crispy crunchy bread! This is one of my very favorite summer time sandwiches!
Added:
Friday, August 15, 2014 - 11:45am
