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 1/2 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.
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.
Reheat in a 350 degree oven for 5-7 mnutes.
Sun-Dried Tomato Pesto Panini
Amount Per Serving (1 g)
Calories 417Calories from Fat 315
% Daily Value*
Saturated Fat 5g31%
Vitamin A 1630IU33%
Vitamin C 29mg35%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: All Your Favorite Fall Recipes to Warm up to
Keyword: panini, pesto, sandwich, sun dried tomato