Matt and I tried our hands at making pesto for the first time recently and we had just a little bit left over after making pasta with it. It wasn’t enough for another pasta dish, but it made these caprese paninis super flavorful.
I like to use our George Foreman grill to make paninis. In fact, I think that’s the only thing we really use it for anymore. I found some small ciabatta rolls that would both fit on our grill at the same time so we could both have hot sandwiches together for a fun weekend lunch.
For 2 sandwiches
- 2 Tbsp pesto (you can find our recipe here)
- 1 tomato
- a pinch of salt
- 2 ciabatta rolls
- 2 Tbsp butter (or butter spread)
- 8 bocchini (small fresh mozzarella – you could also use one larger fresh mozzarella sliced)
Butter the outside of the ciabatta roll. Slice the tomato and pat with a paper towel to remove extra juices so the sandwich doesn’t get too soggy, then sprinkle with salt. Slice the bocchini in half to fit better on the sandwich.
Spread half the pesto on each sandwich. Then layer on the tomato and bocchini. Grill on the Panini press/George Foreman grill until the cheese melts and the bread gets toasty.