Tomato, Fresh Mozzarella Basil and Pesto Panini Recipe

Tired of eating the same boring sandwich for lunch every day? Try Honda of El Cerrito's tasty recipe for our Tomato, Fresh Mozzarella, Basil, and Pesto Panini. For a truly Mediterranean feel, try serving it with a salad of fresh tomato, cucumber, kalamata olives, and arugula.

Tomato, Fresh Mozzarella, Basil, and Pesto Panini

Preparation time: 5 minutes

Cooking time: 3 to 5 minutes

Serves one

Ingredients

2 1-inch thick slices of bread
1 large tomato
2 tablespoons of your favorite pesto
3 ounces of fresh mozzarella cheese
1 tablespoon chopped basil leaves plus extra for garnish
Salt and black pepper

Directions

Sandwich presses are all different, and it may be necessary to preheat yours, prior to starting to assemble your panini.

Begin by spreading the pesto on your bread. You may not require the full two tablespoons but ensure each slice of bread is spread evenly, on one side only.

Slice your tomato as thinly as possible and lay it on the bottom slice of bread. Overlap the slices, each one covering about half of its predecessor, to ensure a thick and even distribution of flavor and texture.

It is important to use buffalo mozzarella or another type of fresh mozzarella that is soft and sold in brine. Slice the mozzarella finely and either lay it on top of the tomato, or intersperse slices of tomato and mozzarella for what the best effect--overlapping three quarters of the way over each previous slice. Season at this stage with salt and freshly ground black pepper.

Scatter the basil over the tomato and mozzarella before placing the top on your panini and lightly pressing down. Place your panini in your sandwich press and cook for three to five minutes, as per your preference.

When your panini is done, remove it from the sandwich press to a plate. Scatter a little more fresh basil over the top as a garnish and serve hot with your chosen salad or other accompaniment.