Pesto, Mozarella and Tomato Panini

Nicole Bredeweg


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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  • 4
    ciabatta rolls
  • 2 Tbsp
    olive oil
  • 1/2 c
    basil pesto
  • 8 slice
    mozzarella cheese
  • 1 medium
    tomato, cut into 8 thin slices
  • 12
    fresh basil leaves
  • 1/2 tsp
  • 1/4 tsp

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.

Printable Recipe Card

About Pesto, Mozarella and Tomato Panini

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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