Categories: Sandwiches/Wraps

Ingredients

• 1/2 cup Basic Pesto (see recipe)
• 8 slices crusty sourdough bread
• 1 lb. fresh mozzarella, sliced
• 1 to 2 medium tomatoes, sliced
• 1 1/4 cups jarred roasted peppers, torn
• Kosher salt and black pepper, to taste
• 4 tbsp. salted butter, at room temp

Directions

1. Spread the pesto on each piece of bread. On 4 of the pieces, layer the mozzarella, then the tomatoes and then the roasted pepper pieces. Season with salt and pepper. Top with the other 4 pieces of bread, pesto-side down.

2. Generously butter the outsiders of the sandwiches. Grill in a panni press as directed until the cheese is melted and the bread is browned and crispy. Remove from the press and let stand for 30 seconds or so before slicing.

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