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Two-Tomato Panini

Source of Recipe


The Seattle Times






List of Ingredients



• 1 lb. Italian flat bread
  
• 4 plum tomatoes
  
• 6 sun-dried tomatoes
  
• 1 Tbsp chopped fresh basil
  
• 1 tsp chopped fresh thyme
  
• 3 Tbsp olive oil, divided
  
• 1/4 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 6 ounces provolone cheese
  
• 6 ounces mozzarella cheese
  






Instructions



1. With a bread knife, trim edges of bread. Slice 6 squares, each 4 x 4 inches. Carefully slice each square horizontally.
   
   
2. Dice the plum tomatoes into 1/4-inch pieces, discarding most of the juice and seeds. Chop the sun-dried tomatoes into small pieces. Transfer both tomatoes to a small bowl with the basil, thyme, 1 tablespoon olive oil, salt and pepper. Stir to combine.
   
   
3. Slice the provolone and mozzarella cheeses. Divide the cheese evenly among the 6 bottom halves of the bread squares. Spread the tomato mixture evenly over the cheese, then cover with top halves of bread. Use the remaining 2 tablespoons olive oil to brush over the tops and bottoms of the sandwiches. Cook in an electric sandwich maker, or grill on a griddle or in a skillet over medium heat until cheese is melted and bread is golden brown, flipping to toast both sides.
   
   Makes 6 servings.