- 8 slices rye bread
- 4 quarter-inch slices of fresh mozzarella
- 3 plum tomatoes, cut into thick slices
- 1 cup fresh basil pesto (recipe follows... or use store bought stuff)
- fresh ground black pepper
(basil pesto)
- 1/2 cup pine nuts (we've used sunflower seeds as a substitute :)
- 2 C fresh basil leaves (we put the stem in too)
- 1 C fresh italian parsley
- 1/2 cup parmesan or romano cheese
- 2 garlic cloves
- 1/4 t salt
- up to 1/2 C EVOO
Directions for pesto
- toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. combine pesto ingredients in a food processor and pulse until well combined but still a bit rough-textured
- Use either a panini press or skillet on medium heat...
- assemble the sandwiches by smearing the insides of the bread slices with pesto, arrange a layer of sliced tomato an season with a few turns of fresh pepper. layer the mozzarella slices over the top and then place the other slice of bread on top. if not using a panini press, use something to form a "press" over the sandwiches. turn after 2-3 minutes. they are done when golden brown and the cheese has melted around the edges.
Review
uhm, SOOOOOO delicious! and the pesto can be used for all sorts of dishes! the possibilities are endless :)
Acknowledgement
this came from www.anediblesymphony.blogspot.com
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