Sun-dried tomato pesto and mozzarella paninis

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  • Sun-dried Tomato Pesto And Mozzarella Paninis
  • Sun-dried Tomato Pesto And Mozzarella Paninis, Photo 2
  • Sun-dried Tomato Pesto And Mozzarella Paninis, Photo 3
Recipe type:
Main Dish
Number of serving:
4 servings
15 min
Cook time:
2 hours
Ready in:
2 h, 15 m
Very Easy


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

- 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


Step 1

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.

Step 2

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.

Step 3

Slice open bread and spread a generous layer of pesto on each side. Place slices of fresh mozzarella next with roasted tomatoes on top.

Step 4

Cover with the other slice of bread and drizzle the top with olive oil. Place in a hot panini press or onto a grill.

Step 5

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.

Step 6

If you are grilling them in a pan place a heavy plate or cast iron lid on top to smoosh down the sandwich.

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