Pesto, Tomato, and Mozzarella Paninis

This recipe was born out of my father’s love for gardening, and the need to use the vast amount of tomatoes and basil that he grows (he gets a little overzealous). There is really nothing better than a garden-fresh tomato—if you haven't tried one then you haven't lived! Once you’ve eaten one you truly can’t go back. They’re so good that I haven’t bought tomatoes from the grocery store for eight years. Plus, the store-bought ones are gross! (Did you know some store-bought tomatoes are picked while green and then gassed to get their red color? Red Dye No. 8 in my tomato?! No thank you!) I realize not everyone has access to garden tomatoes, but Trader Joes and Sprouts usually have some Heirloom tomatoes that are very comparable to the fresh stuff.

One of the things I love most about these sandwiches is that they’re so fresh. We have a garden in our backyard where my dad grows way, way, way too many tomatoes. Plus, we make the pesto from scratch, also harvesting the basil from our garden. If you don’t make the pesto from scratch, I guess you’re a person who would rather have convenience over taste. I see you! (Don't be lazy, okay? Just make the dang pesto). If you’re a good little chef, and you don’t want me to judge you, here’s a link to my family's recipe for pesto.

I love it from my head to-mae-toes (get it?! Okay, sorry.). And then it’s made with pesto? That’s the best-o! (I understand if you stop reading this now). Speaking of the best, Chloe loves this recipe. I stopped counting how many licks she gave this sandwich—we’ll give it a 10/10 for infinite Chloe licks.

One of the best tips for making these Paninis (if you have a panini press) is to put down some tinfoil before you start grilling your sandwiches (pictured below). It saves so much time on cleaning! Not everyone has a panini press—I get it. Instead, just fry the sandos in a normal pan and place a heavy-bottomed pan on top of the sandwich to press it; it works just as well.

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Notes

Picking a Bread:

I really recommend using ciabatta rolls. Such tasty bread! It's sturdy too, so it can stand up to the press. If you’re not a ciabatta fan, then Sourdough is a great substitute. If you don’t like ciabatta or sourdough bread, then I don't even want you to make this (just get outta here, k?).

Adding Meat:

I love this sandwich exactly as it is, but if you want to jazz it up with some protein, you could add grilled chicken or prosciutto to these sandwiches. Yum!

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Pesto, Tomato, and Mozzarella Paninis

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 sandwiches

Ingredients:

• Ciabatta Rolls (4 pack)

• 2-3 Heirloom tomatoes

• 1 package fresh mozzarella (get the fresh stuff, trust me)

• 1/3 cup pesto

• 2-3 Tbsp olive oil

Instructions:

1. Plug in your panini press and get it up to temperature.

2. Slice your tomatoes and mozzarella; set aside.

3. Open your ciabatta rolls and spread a generous amount of pesto on both sides of your ciabatta bun.

4. Place your tomato slices on the rolls. Don't forget to salt your tomatoes once they’re on the sandwich! Then put your mozzarella slices on top of the tomatoes.

5. Place the tinfoil down on the inside of the panini press and add some olive oil, then transfer the sandwiches to the press. Drizzle the sandwich tops with more olive oil and press the top of the panini maker down on the sandwiches and give them a good squish!

6. Let cook for 2-4 minutes, or until the tops are golden brown and the mozzarella is melted.

7. Allow the sandwiches to cool for 2-4 minutes before serving.

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