Tomato, Mozzarella & Pesto Panini

(from Linda Lu’s recipe box)

Source: Ina Garten

Cook time: 2 minutes
Serves 6 people

Categories: Sandwiches

Ingredients

  • 2 large ripe beefsteak tomatoes
  • 1 (16 0z.) ball fress mozzarella
  • 12 slices baker white bread, sliced 1/2 inch thick
  • 1 Cup prepared Pesto
  • Kosher salt
  • 6 slices (3 oz) prosciutto
  • Unsalted butter at room temperature

Directions

  1. Preheat panini grill machine.

  2. Core the tomatoes and slice tomatoes and mozzarella 1/4 inch thick.

  3. Place the bread slices on a work surface. Spread each slice evenly with pesto. Place a layer of mozzarella (about 2 slices) on half of the bread and cover with a layer of tomato.

  4. If the tomatoes are large, it will only be one slice. Sprinkle the tomato with salt and top each with prosciutto. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with softened butter. Grill the snadwiches in batches on the panini grill for 2 to 3 minutes, until the mozzarella starts to ooze. Cut each sandwich in half, and serve warm.

Email to a friend | Print this recipe | Back