Two Cheese Panini With Tomato Olive Pesto Food

PESTO, MOZZARELLA AND TOMATO PANINI

Pesto, Mozzarella and Tomato Panini image

Calling all panini lovers! With thick, juicy tomatoes and creamy mozzarella, our tomato and mozzarella panini will make you feel like you're walking the streets of Italy-with a warm, mozzarella panini in hand. Ready in 20 minutes, our panini recipe will likely become a household favorite given it's a perfect lunch or dinner option and vegetarian friendly. Quick warning, be prepared to make this pesto panini again and again. It's just that good, we think you'll love it.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 7

Ingredients

4 ciabatta sandwich rolls
2 tablespoons olive oil
1/2 cup basil pesto
8 slices mozzarella cheese
1 medium tomato, cut into 8 thin slices
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat closed contact grill 5 minutes.
Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.

Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 4 g, TransFat 0 g

TWO-CHEESE PANINI WITH TOMATO-OLIVE PESTO

Two-Cheese Panini With Tomato-Olive Pesto image

This is a Tom Colicchio recipe (Wichcraft) that I cut in half, but once you make the pesto, it's easy to make 1 or 20. (I still don't see how they get 20 out of it--lol)

Provided by MarraMamba

Categories Lunch/Snacks

Time 30m

Yield 20 small sandwiches

Number Of Ingredients 8

Ingredients

1/3 cup drained sun-dried tomato packed in oil, coarsely chopped
3 tablespoons oil-cured black olives, pitted and coarsely chopped
1/2 teaspoon dried oregano
fresh ground pepper
10 slices white bread
extra virgin olive oil, for brushing
5 slices provolone cheese
1/2 lb fresh mozzarella cheese, cut into 1/4-inch slices

Steps:

In a food processor, combine the sun-dried tomatoes with the olives and oregano. Season with pepper and process to a coarse paste.
Lightly brush 1 side of each slice of bread with olive oil and set on a large baking sheet, oiled side down. Top half of the bread with the provolone, spread each slice with 1 tablespoon of the tomato-olive pesto and top with the mozzarella. Close the sandwiches with the remaining bread, oiled side up.
Heat a griddle or a very large skillet. Arrange 3 or 4 sandwiches on the griddle and top with a cast-iron skillet: do not press the pan down. Cook the sandwiches over moderately high heat until golden on the bottom, about 2 minutes. Flip the sandwiches and cook until browned and the cheese is melted, about 2 minutes longer. Transfer to a wire rack to cool. Repeat with the remaining sandwiches.
Cut the crusts off the sandwiches, then cut into triangles and serve.
MAKE AHEAD The panini can be prepared through Step 3 and stored on a wire rack at room temperature for up to 6 hours. Reheat on a baking sheet in a 350°F oven until crisp.

BRIE, PESTO, AND TOMATO PANINI

Brie, Pesto, and Tomato Panini image

I'm hooked on Paninis. So easy, so good, and there's always something in the house to use for a fast appetizer or quick lunch. Here's one for summer appetizers, perfect with a glass of wine.

Provided by Penny Stettinius

Categories Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 loaf Italian bread
1/4 cup pesto sauce
8 -12 ounces brie cheese, rind removed
1 large tomatoes, sliced
extra virgin olive oil
kosher salt and freshly cracked black pepper

Steps:

Slice the Italian bread in half, vertically.
Drizzle insides well with the olive oil and slightly on the outsides.
Slather the pesto on the insides and cover with the tomato slices.
Season with salt and pepper to taste then pile on the brie chunks or slices and cover with the top piece of the bread.
Heat the panini pan of frying pan and add the sandwich.
If you're using a frying pan be sure to use a weight to smush the sandwich while it heats.
Flip the sandwich when the bread starts to brown.
The panini is done when both sides are golden brown and the cheese starts to ooze!
Remove from heat and cut into appetizer sized portions.

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