pesto, mozarella and tomato panini
Back in 2010, I was getting the Pillsbury magazines through the mail. I keep plugging away at it -- and this is one tasty sandwich! I tried finding it online, to pinch it properly, but I can't seem to find it. . .
►
yield
4 serving(s)
method
Grill
Ingredients For pesto, mozarella and tomato panini
-
4ciabatta rolls
-
2 Tbspolive oil
-
1/2 cbasil pesto
-
8 slicemozzarella cheese
-
1 mdtomato, cut into 8 thin slices
-
12fresh basil leaves
-
1/2 tspsalt
-
1/4 tsppepper
How To Make pesto, mozarella and tomato panini
-
1Heat closed contact grill for 5 minutes.
-
2Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese, tomato, and basil. Sprinkle with salt and pepper.
-
3When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT