pesto, mozarella and tomato panini

review

Private Recipe by

Nicole Bredeweg

@nikkitten

West Olive, MI

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. . .

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yield 4 serving(s)

method Grill

Ingredients For pesto, mozarella and tomato panini

4

ciabatta rolls
2 Tbsp

olive oil
1/2 c

basil pesto
8 slice

mozzarella cheese
1 md

tomato, cut into 8 thin slices
12

fresh basil leaves
1/2 tsp

salt
1/4 tsp

pepper

How To Make pesto, mozarella and tomato panini

1
Heat closed contact grill for 5 minutes.

2
Cut 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.
3
When 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.
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