Mozzarella Panini Recipe - Sandwiches Recipes

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Mozzarella Panini

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Category: Sandwiches

3 Servings
By: Unknown

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Ingredients:

----- PESTO ----
2 cup extra-virgin olive oil
1/2 cup freshly-grated Parmigiano Reggiano
1/4 cup pine nuts
1 tsp unsalted butter room temperature
2 bn basil leaves well washed, dried
Coarse salt to taste
Freshly-ground black pepper to taste

----- PEPPERONATA ----
5 x red bell peppers cut 1" pieces
1/2 tsp crushed red-pepper flakes
1/4 tsp dried thyme
2 tbl extra-virgin olive oil
1 tbl balsamic vinegar
Coarse salt to taste
Freshly-ground black pepper to taste

----- PANINI ----
2 x ciabatta rolls
1/4 cup Pesto (listed above)
1/2 cup Pepperonata (listed above)
6 x thin fresh mozzarella slices
Extra-virgin olive oil for drizzling
Coarse salt to taste
Freshly-ground black pepper to taste

Instructions:

For the Pesto: In a food processor, combine the oil, cheese, pine nuts, and butter. Process until smooth. Add basil, and pulse to desired texture. Season with salt and pepper. Store, refrigerated, in an airtight container for up to 2 weeks.
(Makes about 3 cups)

For the Pepperonata: In medium bowl, combine the peppers, red-pepper flakes, and thyme. Add the oil and vinegar, and toss to coat. Season with salt and pepper. Cover with plastic wrap, and let sit, at room temperature, for 1 hour.

Preheat oven to 350 degrees. Spread peppers on a baking sheet, and bake until tender but not mushy, about 30 minutes, stirring every 10 minutes. Store refrigerated, in an airtight container, for up to 5 days. (Makes about 4 cups)

For the Panini: Slice off the top third of each roll. Slice remaining portions horizontally into three slices each. Preheat panini machine, or heat a large cast-iron skillet over medium-high heat. Spread three of the slices of ciabatta with pesto. Cover pesto with three slices of mozzarella each. Spread pepperonata evenly over mozzarella. Drizzle with oil, and sprinkle with salt and pepper. Cover with remaining three slices ciabatta.

Place sandwiches into machine. Close machine, and cook until bread is lightly toasted and mozzarella is hot but not completely melted, about 5 minutes. Alternatively, place sandwiches in heated skillet, and weight with a heavy pan lid, then cook until golden brown on both sides, turning once after about 4 minutes.

This recipe yields 3 sandwiches.

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