Total Steps
5
Ingredients
15
Tools Needed
8
Ingredients
- to taste freshly-ground black pepper(optional)
- to taste coarse salt(optional)
- for drizzling extra-virgin olive oil(optional)
- 6 slices fresh mozzarella, thin
- 2 rolls ciabatta
- 1 tablespoon balsamic vinegar
- 2 tablespoons extra-virgin olive oil (for pepperonata)
- 1 teaspoon dried thyme
- 1 teaspoon crushed red-pepper flakes
- 5 red bell peppers, cut into 1-inch pieces
- 2 cups extra-virgin olive oil (for pesto)
- 1 cup freshly-grated Parmigiano Reggiano
- 1 cup pine nuts
- 1 teaspoon unsalted butter, room temperature
- 2 bunches basil leaves, well washed and dried
Instructions
Step 1
For the Pesto: In a food processor, combine the extra-virgin olive oil, freshly-grated Parmigiano Reggiano, pine nuts, and unsalted butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.
Step 2
For the Pepperonata: In a medium bowl, combine the red bell peppers, crushed red-pepper flakes, and dried thyme. Add the extra-virgin olive oil and balsamic vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.
Step 3
Preheat oven to 350 degrees F. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days.
Step 4
For the Panini: Slice off the top third of each ciabatta roll. Slice remaining portions horizontally into three slices each. Preheat a panini machine, or heat a large cast-iron skillet over medium-high heat. Spread three slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with extra-virgin olive oil, and sprinkle with salt and pepper. Cover with remaining three ciabatta slices.
Step 5
Place sandwiches into the panini machine. Close the machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in the heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.