Sandwich Wednesday: Pesto Mozzarella Paninis for Two

Another Wednesday, another sandwich! The Grill-Meister continues to kill it on Sandwich Wednesday; last week it was a vegetarian offering, a Pesto-Mozzarella Panini. The bright flavors of the pesto is perfectly balanced with the melty-creaminess of the fresh mozzarella and the righteous crunch of the toasted bread. Yum!

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This panini is very quick to pull together. The Grill-Meister gets everything prepped and then turns it into a do-it-yourself project, which means I can have exactly the right amounts of goodies on my sandwich. My recommendation is to go heavy on the pesto, because in this panini, it’s not just a condiment, it shares the main ingredient spotlight with the mozzarella.

The Panini Makings

  • Four slices of sourdough bread
  • 3/4 cup of pesto (the Grill-Meister makes a mint-basil pesto from one of our cookbooks, but you can use a good quality purchased one)
  • 6 oz. fresh mozzarella, in thick slices
  • 1 very ripe medium tomato, sliced
  • several slices of red onion, separated
  • salt (optional) and freshly cracked black pepper

Cooking Instructions

Slather pesto on both slices of bread, then top one with slices of mozzarella, tomatoes and onions. Add a liberal amount of freshly cracked black pepper. You may also want a bit of salt, unless your pesto is already just right, salt-wise. Top with the other slice of bread and cook in a panini maker on medium high until the bread is toasted, about 5-7 minutes. You can also cook this sandwich on the stove like a grilled cheese, for about 4 minutes on each side.

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A thick layer of pesto ensures maximum tastiness
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Next goes the mozzarella 
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Then the ripe tomatoes
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We like a lot of onion!
Liberal with the Pepper!
Don’t forget the pepper

Like it? You can find more Sandwich Wednesday recipes here.

I wonder what the Grill-Meister is going to make this week?

Copyright 2017, Glover Gardens

 

 

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