This is another sandwich recipe that I photocopied from one of Ina Garten (The Barefoot Contessa)'s cookbooks. Grilled mozzarella and tomato is an Italian classic, so you could find this basic recipe almost anywhere. If you want to buy a truckload (I'm exaggerating) of fresh basil, you could make your own pesto. That's not something I've decided to conquer yet though, so I bought a jar of it to stash in the freezer, nice and handy for occasional use. (Plus you'll probably spend as much or more on the basil and pine nuts to make a smaller amount than you'll get pre-made.) These simple ingredients also make for a fantastic pizza! Try my Pizza Dough recipe brushed with a layer of pesto and topped with sliced beefsteaks and mozzarella. But as for this sandwich...there is something about paninis that makes them irresistible! Crusty, warm, golden-grilled bread oozing with cheese. I'm always drawn to paninis on a menu, knowing that they'll hit the spot. Paired with a green salad, this panini makes a gourmet lunch or quick satisfying dinner.
INGREDIENTS
1 large beefsteak tomato, sliced 1/4-inch thick
fresh mozzarella, sliced 1/4-inch thick
4 thick slices of hearty whole wheat french or sourdough bread
1/4 cup prepared pesto or whole fresh basil leaves
salt and freshly ground black pepper
butter or olive oil
DIRECTIONS
1. Preheat griddle or panini press.
2. Spread each slice of bread with pesto (1 Tbsp. each) or layer fresh basil on one slice of bread. Place a single layer of tomatoes on top of the pesto. Sprinkle tomatoes with salt and pepper. Place a single layer of mozzarella on top of the tomatoes. Top with the second slice of bread, pesto side down.
3. Brush the tops of the sandwiches with olive oil or spread with softened butter. Grill for several minutes, until the mozzarella is melted and the sandwich has browned. Serve warm.
Makes 2 paninis.
(Adapted from Food Network)
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