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!
Servings: 4
Ingredients
For the Sandwich
- 4 Tomatoes Vine or Roma, sliced in half or into thick slices depending on the size of your tomatoes
- Olive oil
- Kosher Salt
- Black Pepper fresh ground
- Fresh Mozzarella
- Sourdough Bread
For the Pesto
- 1/4 Cup Pine Nuts toasted
- 1 Cup Sun-Dried Tomatoes oil packed
- 1 Cup Fresh Basil
- 2 Garlic Cloves
- 1/2 Cup Olive Oil extra virgin
- 1/4-1/2 Cup Parmesan Cheese fresh grated
- A dash of kosher salt and fresh ground black pepper or to taste
Instructions
Roast the Tomatoes
- You'll start this recipe by getting the tomatoes roasting in the oven. Place the Roma (or vine ripe) tomatoes on an oiled baking sheet.4 Tomatoes, Olive oil
- Sprinkle evenly with salt, pepper and then drizzle with a little more olive oil.Kosher Salt, Black Pepper, Olive oil
- Bake in a 250 degree oven for 2 hours or until the tomatoes have wilted down.
To Make the Pesto
- While the tomatoes are roasting, you can make the pesto. Start by toasting the pine nuts. To toast the pine nuts, place a pan over medium heat and add the pine nuts.1/4 Cup Pine Nuts
- Cook, tossing the nuts occasionally, until they begin to turn golden.
- Blend the sun-dried tomatoes, basil, garlic, and pine nuts in a food processor until the mixture is beginning to smooth out.1 Cup Sun-Dried Tomatoes, 1 Cup Fresh Basil, 2 Garlic Cloves, 1/4 Cup Pine Nuts
- 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.1/2 Cup Olive Oil
- Add the cheese in and pulse twice.1/4-1/2 Cup Parmesan Cheese
- Set aside.
Assemble the Panini
- Slice open bread and spread a generous layer of pesto on each side.Sourdough Bread
- Place slices of fresh mozzarella on next followed by the roasted tomatoes on top.Fresh Mozzarella, A dash of kosher salt and fresh ground black pepper
- 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.
Video
Notes
Reheat in a 350 degree oven for 5-7 mnutes.
Nutrition
Serving: 1g | Calories: 417kcal | Carbohydrates: 22g | Protein: 9g | Fat: 35g | Saturated Fat: 5g | Cholesterol: 4mg | Sodium: 175mg | Potassium: 1302mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1630IU | Vitamin C: 29mg | Calcium: 130mg | Iron: 4mg