Roasted Tomato & Pesto Panini

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This decadent sandwich is perfect for a weeknight dinner when paired with a crisp salad.  While I usually serve this as a meatless meal, thinly sliced Italian cured meats such as salami, pepperoni, or capicola would be delicious additions and would certainly satisfy the carnivores in your life.

 

4 ciabatta rolls

Roasted Tomato & Garlic Spread

Pesto

8 oz fresh mozzarella cheese, sliced, or more to taste

4 slices Provolone Cheese, or more to taste

Olive oil, for brushing the bread

 

1. Slice each ciabatta roll horizontally.  Lightly paint the exterior of each roll with olive oil using a pastry brush.

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2. Using a knife, spread the Roasted Tomato & Garlic Spread in a thick layer on the cut-side of the bottom half of a roll.

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3. Spoon a couple of tablespoons of pesto onto the cut-side of the top half of the roll.

4. Place 1 slice of provolone cheese on top of the Roasted Tomato & Garlic Spread.  Place slices of mozzarella on top of the provolone.  Top with the pesto-spread lid.

5. Repeat this process with the remaining ciabatta rolls.

6. Meanwhile, heat a panini press, grill pan, or skillet to medium-high heat.  If you are using a panini press, place the sandwiches (1 or 2 at a time) on the press and bring the lid down on top, applying pressure as needed.  Cook until the cheese has melted and the bread has a golden-brown crust, about 4 to 5 minutes total.  If you are using a grill pan or skillet, place the sandwiches on the hot surface (as many as you are capable of fitting), then put a heavy object such as bricks or a cast iron skillet, wrapped in foil, on top to press them down.  Cook them for 2 to 2-and-a-half minutes per side, until the cheese is melted and the exterior is golden brown.

7. Serve immediately with a salad on the side.

Serves 4

 

🍅 Cooking times may vary based on your heat source.  Monitor the sandwiches throughout the cooking process.

 

 

 

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