One loaf fresh ciabatta or italian bread
½ lb. fresh mozzarella
1 bunch fresh basil
¼ cup roasted red pepper pesto
3 roma tomatoes
2 tbsp. extra virgin olive oil
Heat a sauté pan or your Panini grill to medium heat.
Slice the bread into sandwich-sized slices. For each sandwich, spread one slice of bread with a thin layer of the pesto. Slice the mozzarella about ¼ inch thick and lay on top of the pesto. Place a few leaves of the fresh basil on top of the mozzarella, leaving space between the slices so that the cheese can melt both halves of the bread together. Sprinkle with fresh ground pepper and place the top piece of bread on the sandwich.
If you have a Panini grill, brush the grill with olive oil and place as many sandwiches as you can on the lower grill. Brush the tops of the sandwiches with more olive oil and close the grill. Cook for 4-6 minutes, or until the bread is golden and the cheese is melted.
If you are using a sauté pan, spread ½ tbsp. around in the warm pan. Place as many sandwiches as you can fit onto the pan the brush the tops with more olive oil. Let cook for about 2-3 minutes on the first side or until the cheese starts to melt and hold the sandwich together. Flip it over and cook for 2-3 minutes more or until the cheese is melted and the bread is golden brown.
Good sides or starters: spinach salad with hard boiled egg, garbanzo beans and sunflower seeds tossed with your favorite dressing.
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