Sun Dried Tomato Pesto Panini
Sun dried Tomato Pesto Panini, my cure for when you feel like you’re in a rut with lunch and dinner. Sun dried tomato pesto and lots of gooey mozzarella!
It’s warm and cheesy and how could you not love that?! I had a similar recipe at a restaurant in South Carolina where my cute mother in law lives and I was sold forever. It’s crazy easy, but the flavor is fantastic. Those are my favorite kinds of recipes, simple but flavorful.
This panini takes only a couple of ingredients, one of which we make a whole jar of and freeze it so we can use it anytime. There’s sun dried tomato pesto, mozzarella cheese, fresh tomatoes, and really good sour dough or ciabatta bread. That’s it! You could certainly add meatballs, zucchini, or anything else you’d like.
How to Make Sun Dried Tomato Pesto
This pesto is really easy to make but in case you need an even faster version, Costco sells sun dried tomato pesto now!
Let me tell you this, sun dried tomato pesto takes literally two minutes to make. You don’t have to cut, chop, or do anything until it’s out of the blender, and then you just grate in cheese and stir. Two minutes. I timed it. Watch the video above and you’ll see just how to make this all happen tonight.
You can store pesto in small amounts by placing it in ice cube trays and freezing and then storing in ziploc bags, or we just freeze it in mason jars.
Sun Dried Tomato Pesto Panini
- 4 Vine or Roma Tomatoes, sliced in half or into thick slices depending on the size of your tomatoes
- Fresh Mozzarella
- Sourdough Bread
- Olive oil
- Kosher Salt
- Fresh Ground Black Pepper
- 1 Cup Oil packed sun-dried tomatoes
- 1 Cup fresh basil
- 2 Garlic cloves
- ¼ Cup toasted pine nuts
- ½ Cup Extra Virgin Olive Oil
- A dash of kosher salt and fresh ground black pepper, or to taste
- ¼-1/2 Cup Fresh Grated Parmesan Cheese
- 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.
- To toast the pinenuts, place a pan over medium heat and add the pine nuts. Cook, tossing the nuts occasionally, until they begin to turn golden.
- 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. I used about ½ cup. Because you are using oil packed sun-dried tomatoes you may not need the extra oil. I only did because we were towards the end of the jar and I had already used too much of the oil.
- Add the cheese in and pulse twice. Set aside.
- Slice open bread and spread a generous layer of pesto on each side. Place slices of fresh mozzarella next with roasted tomatoes on top. Cover with the other slice of bread and drizzle the top with olive oil. Place in a hot panini press or onto a grill. 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. If you are grilling them in a pan place a heavy plate or cast iron lid on top to smoosh down the sandwich.
The ultimate pot roast sandwich with a sauce that is going to have you drooling at the table.