Sun-dried tomato pesto and mozzarella paninis

Ingredients

1)Mozzarella Paninis:

• 4 Vine or Roma Tomatoes, sliced in half or into thick slices depending on the size of your tomatoes
• Fresh Mozzarella
• Ciabatta Bread
• Olive oil
• Kosher Salt
• Fresh Ground Black Pepper

Pesto:

• 1 Cup Oil packed sun-dried tomatoes
• 1 Cup fresh basil
• 2 Garlic cloves
• 1/4 Cup toasted pine nuts
• Olive Oil
• A dash of kosher salt and fresh ground black pepper, or to taste
• 1/4-1/2 Cup Fresh Grated Parmesan Cheese

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Preparation

• 1)Mozzarella Paninis:
  Place the tomatoes on an oiled baking sheet. Sprinkle evenly with salt, pepper and then drizzle with a little more olive oil. Bake in a 250 degree oven for 2 hours or until the tomatoes have wilted down.
• Pesto:
  Blend the tomatoes, basil, garlic, and pine nuts in a food processor until the mixture is beginning to smooth out. Drizzle in a little olive oil until you get to the desired texture. Use about 1/4 cup. Because you are using oil packed sun-dried tomatoes you may not need the extra oil. Add the cheese in and pulse twice. Set aside.
• Slice open bread and spread a generous layer of pesto on each side. Place slices of fresh mozzarella next with roasted tomatoes on top.
• Cover with the other slice of bread and drizzle the top with olive oil. Place in a hot panini press or onto a grill.
• Close the lid and let them cook until the cheese is beginning to run out and you can see grill marks on top of the bread.
• If you are grilling them in a pan place a heavy plate or cast iron lid on top to smoosh down the sandwich.