Tomato Mozzarella Pesto Panini
Here’s a quick, easy way to throw dinner together in a pinch! Beats a grilled cheese. And, is a great use of any leftover pesto.
Ingredients
2 cups fresh basil (chopped)
¼ cup raw pine nuts (or raw almonds)
3 cloves garlic (peeled & pressed)
2 Tbsp nutritional yeast
1 pinch ground cayenne
½ cup olive oil
8 sliced Ezekiel Bread
1 large tomato (sliced)
4 slices mozzarella cheese (or soy or almond mozzarella)
spray coconut oil
Instructions
- Put basil, pine nuts, garlic, nutritional yeast, cayenne into your Vita-mix (or food processor) and pulse/blend slow until all the large chucks are ground then slowly pour in the olive oil and blend until the pesto is the consistency that you like.
- Spray or lightly oil one side of each piece of bread.
- Spread the pesto on the bottom half of the bread. Layer the tomatoes, and cheese.
- Cook in panini maker (or pan) until toasty looking (in the panini maker its about 4 min, in the pan it will be longer as you will need to flip it).
Make Pesto:
Make Panini:
eschaumann January 19, 2012 at 8:06 pm
The kids and I ate this for lunch. Everyone loved it! I used Daiya cheese and no one knew that it was not dairy cheese.
OMGosh! This is my FAV recipe ever! Love Love Love it! I think it’s much better than the sandwich at Zupa’s. This will be a repeat in our home often….we may even try to find a tomato bisque soup recipe to go with it….you don’t happen to have one of those in your cache do you? 🙂
We do not have a tomato bisque but we love the broccoli soup recipe 🙂