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Tomato, Mozzarella & Pesto Panini




Source of Recipe


David


List of Ingredients




Tomato, Mozzarella & Pesto Panini


2 large beefsteak tomatoes (or other large tomatoes)
1 (16 ounce) ball fresh mozzarella cheese
12 slices whole wheat bread, sliced 1/2-inch thick (or whole grain or white)
1 cup pesto sauce (homemade or store bought)
kosher salt (optional)
butter, unsalted, room temperature

Recipe




Preheat a panini grill machine or a heavy skillet.

Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.

Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.

Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter.

Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil covered brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).

Cut the sandwiches in half and serve warm.