Pesto Caprese Panini


ciabatta rolls or a sourdough round sliced
fresh mozzarella, sliced thin
tomatoes, sliced thin
3 handfuls of basil leaves
1/4 cup pecorino romano cheese
4 garlic cloves
1/3 cup unsalted almonds
approx 1/4 cup olive oil


To make the pesto add the garlic and almonds to a food processor, give a few pulses to get a rough chop.
Add in the basil and with the processor running, stream in the olive oil. Once well combined stir in the grated cheese. Season with salt and pepper to taste.
Spread some of the pesto on what will be the inside sides of two slices of bread.
Top one piece with a couple slices of mozzarella, then the tomato and then another couple slices of mozzarella to hold the panini together. Season lightly with salt and pepper.
Heat up a panini press and carefully place the sandwich on the press. Lower the top and cook for about 6-8 minutes until the bread is golden and the cheese is gooey melted.


I love paninis for a quick and easy weeknight meal. Whats not to love about this Pesto Caprese Panini? Tomatoes picked from the garden {a perk to living in Jersey, we have great tomatoes}, fresh mozzarella and homemade basil {again from the garden} pesto! Can’t forget about that bread, that gorgeous crispy crunchy bread! This is one of my very favorite summer time sandwiches!


Friday, August 15, 2014 - 11:45am


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