Monday, January 9, 2012

Mozzarella and Tomato Grilled Cheese Sandwich

Evan and I have made this sandwich a million times. It is our absolute favorite; we could probably eat it everyday. It is cheesy, rich, crispy, and amaaaazing! 
This is the absolute perfect sandwich to pair with a big bowl of soup.

1 whole wheat baguette
4 quarter-inch slices of fresh mozzarella

2 tomatoes, cut into thick slices
1 cup fresh pesto, recipe follows (or store bought)

Freshly ground black pepper

1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh spinach
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil


1. Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
2. Assemble sandwich by spreading insides of bread slices with pesto. Arrange a layer of sliced tomato and season salt and pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. 
3. Use a panini press and toast until the cheese begins to melt.  
*Store unused pesto in the refrigerator for up to 2 weeks. 

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