Monday, November 13, 2006

Tomato, Mozzerella and Pesto Pannini

What you need:

Ciabatta bread (or some substantial artisan bread)
Tomatoes - sliced about 1/4-1/2 inch thickness
Fresh Mozzerella - sliced 1/4 - 1/2 inch. thick
Fresh Basil leaves

Cut bread in half (as much as you and everyone else will eat)
Slather bread with pesto on both sides.
On one side of the bread, layer tomatoes and fresh mozzerella.
Cover with other side of bread.
Brush both outsides of bread with butter.
Place bread on med-high heated grill pan and place something heavy on top (my copper pots are perfect for this).
Grill 3 minutes - then flip - grill another 2-3 minutes until cheese is melted and gooey.
Open sandwich and place fresh basil leaves. Close and enjoy.

Can also add shredded chicken to sandwich.


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