4Vine or Roma Tomatoessliced in half or into thick slices depending on the size of your tomatoes
Fresh Ground Black Pepper
1CupOil packed sun-dried tomatoes
1/4Cuptoasted pine nuts
A dash of kosher salt and fresh ground black pepperor to taste
1/4-1/2CupFresh Grated Parmesan Cheese
For the Tomatoes
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.
For the Pesto
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 1/4 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.
Building your Sandwich
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.
Sun-dried Tomato Pesto and Mozzarella Paninis
Amount Per Serving (1 g)
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: Over 500 Family Dinner Recipes Ideas
Keyword: panini, pesto, sandwich, sun dried tomato, vegetarian