This panini has made me famous with both my family and friends. Both beloved, and begrudged by one family friend who explained how his son would no longer eat "regular grilled cheese." The evolution of my classic lunch began after an August afternoon spent at the local farmers market with my mom. "Pesto mozzarella, who wants to try," The Italian chef, with generous sample sizes, coaxed us over to his tent. It was friendship at first taste, as the fresh flavors lingered on my tongue. My mom and I came with the purpose of picking up a small selection of in season vegetables, but left with a tub of fresh pesto, a ball of fresh mozzarella, and a loaf of his crisp homemade ciabatta bread, the ingredients that started it all. Never complete without the snap of oregano, this fresh Italian twist on a classic sandwich is perfect for a taste of summer any time of the year.
• Ciabatta Bread
• Sliced Fresh Mozzarella (2-3 slices)
• Sliced heirloom tomatoes (4 slices)
• Basil Pesto
• Fresh basil leaves
No nutrition information available
1. Cut the ciabatta loaf in half through the middle.
2. Spread basil pesto on one half.
3. On the other half, layer thinly sliced mozzarella, heirloom tomato slices, and fresh basil leaves, crushed.
4. Generously sprinkle with fresh dried oragano
5. Use panini press to heat sandwich until the outside is crisp and the mozzarella is well melted.