Ingredients
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2
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1
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12
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1
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-
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-
-
-
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-
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-
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Directions
Tomato, Mozzarella & Pesto Panini, A delicious recipe from Ina Garten’s cookbook, Barefoot Contessa at Home If you don’t have a panini press, that’s okay, just place in a skillet with a heavy weight on top(foil covered brick, or heavy cast iron skillet, etc ) Enjoy!, I just love this I would use ciabatta for this the next time It would hold up to the juicy tomatoes and creamy pesto n mozzarella No need for the salt so it was skipped Used fresh home grown basil in Recipe #49909 for this Panini Made in a skillet used a pan for the weight Made for veggie tag Thanks
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Steps
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1
Done
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Preheat a Panini Grill Machine or a Heavy Skillet. |
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2
Done
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Core the Tomatoes and Slice Tomatoes and Mozzarella 1/4" Thick. |
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3
Done
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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. |
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4
Done
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Place the Remaining Slices of Bread, Pesto Side Down, on Top. Spread the Top and Bottom of Each Sandwich With Sotened Butter. |
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5
Done
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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 Coverd Brick, or Other Flat, Heavy Object. Cook 2-3 Minutes, Turn and Cook Other Side 1-3 Minutes.). |
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6
Done
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Cut the Sandwiches in Half and Serve Warm. Enjoy! |
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7
Done
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Note: |
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8
Done
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This Is Also Excellent With a Slice of Roasted Red Bell Pepper in It! |
