Italian Panini

Serves 4...but easily halved or doubled!

 

Half a loaf of french bread (I like the whole wheat version)

2 tomatoes, sliced

1/4 c. pesto

4 oz. fresh mozzarella, sliced

2 cloves garlic

olive oil

garlic powder (optional)

 

Slice your french bread lengthwise. On one half, lightly drizzle olive oil. Slice each garlic clove in half and rub those halves onto the oiled pieced of bread.

Spread pesto onto the other half of the bread. Top with tomato and mozzarella slices. Place the other half of the bread on top. Brush the top piece lightly with olive oil. Sprinkle on a bit of garlic powder (optional...but sooo good!).

Place the sandwich on either a panini press or into a lightly greased skillet, setting another cast-iron skillet on top. Or use a skillet that has a foil-wrapped brick inside for weight. Toast the sandwich for 2-5 minutes or until the cheese has melted and the bread is golden brown.

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