Jeni’s Basil Roma Panini

sourdough bread
pesto
fresh mozzarella cheese, sliced (3 slices per sandwich)
Roma tomato, sliced (3 slices per sandwich)
fresh basil leaves (about 6-8 per sandwich)
fresh ground pepper, to taste

Pesto

¼ cup skillet roasted pine nuts (place 1 tbs. olive oil
in heated skillet, add pine nuts and roast until lightly
browned. Remove from heat and cool slightly before
making pesto.)
2 ½ cups lightly packed fresh basil leaves
3 cloves garlic, peeled & quartered
2/3 cup olive oil
⅛ tsp sea salt
¾ cup freshly grated parmesan cheese

Combine all in food processor and blend until smooth, store in airtight container. Keeps 1 week in the refrigerator or 6 months in the freezer.

1) Spread pesto on one slice of sourdough
2) Layer mozzarella, tomato and basil leaves.
3) Sprinkle freshly cracked pepper, top with 2nd slice of sourdough and place in Panini press for 2-4 minutes until mozzarella is melted and crust is lightly browned.
4) Remove sandwich from Panini press, cut in half and enjoy.

TIP: This sandwich is delicious served with a hot steaming cup of tomato basil soup.