Mozzarella and Tomato Pannini

Italian Bread, Sliced

Tomato, Sliced 

Fresh Mozzarella, Sliced


Olive Oil

For each sandwich, brush olive oil on 1 side of 2 slices of bread.  Flip bread olive oil side down and brush each with pesto.  Layer tomatoes and cheese on one of the slices and top with the other.  Place on a griddle or in a fry pan over med high heat with a cast iron skillet on top of the sandwich to weigh it down.  Cook until bread is golden and cheese is melted.