DECADENT BANANAS FOSTER CRUMB CAKECAKE:½ c. plus 2 T. butter, softened and divided1/3 c. plus…
Grilled Creole Tomato, Fresh Mozzarella and Pesto Panini
| Grilled Creole Tomato, Fresh Mozzarella and Pesto Panini | Print |
Recipe By: Alice Morrow
Grilled Creole Tomato, Fresh Mozzarella and Pesto Panini
Ingredients
- 4 (1/2” thick) crusty bread
- 2 T. extra virgin olive oil
- 4 oz. fresh smoked mozzarella
- 6 thinly sliced creole tomatoes, to fit the bread
- Sea salt and freshly ground pepper
- 3 T. your favorite pesto (homemade or store bought)
Instructions
- Preheat Panini Machine to 375.
- Lightly brush one side of each slice of bread with olive oil.
- Lay on work surface, oiled side down and spread with pesto.
- Layer with cheese and tomato.
- Lightly season with salt and pepper.
- Top with other slice of bread, oiled side up.
- Place sandwiches on preheated grill.
- Cover and press lightly for 30 seconds and bake for 3-4 minutes until bread is grill marked and crispy and cheese is melted.
Notes
*****I like to add fresh baby spinach, kale or arugula for a nice extra touch.
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