Pesto Caprese Panini


I’ve spoken about my love for my breville panini press in the past, it gets a lot of playtime in our house turning otherwise ordinary sandwiches into extraordinary sandwiches.
 We’ll eat paninis for lunch or dinner, although they tend to appear less frequently in the summer.  However with an abundance of tomatoes and basil in our garden right now these are a perfect quick and fresh meal.

I picked up some multi-grain ciabatta rolls from the store, and layered them with pesto, tomato, mozzarella, and basil leaves.  I would prefer homemade pesto on these…but I have yet to steal enough of my basil to make a batch, so I used a jar of Classico I had stashed in the pantry and it worked just fine. Onto the panini press these went and dinner was ready in a flash.  My kind of a week night summer dinner…healthy, satisfying, and mostly home-grown!

Pesto Caprese Panini

Ingredients

Ciabatta Rolls
Tomato, Sliced
Mozzarella, Sliced
Basil Leaves
Prepared Pesto
Olive Oil

Preparation:

Spray (with a Misto) or brush both sides of ciabatta rolls with olive oil.  Spread pesto on the inside of the roll, then layer with tomato, mozzarella, and basil.  Grill on a panini press like this one.

Comments

  1. says

    Looks absolutely delicious!! I love pesto, and never though of putting it together like this, I’ll have to try! And I’d love to hear your home made pesto recipe :)

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