Basil Roma Panini
Jeni’s
sourdough bread
pestofresh 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
1/4 cup skillet roasted pine nuts (place 1 tablespoon olive
oil in heated skillet, add pine nuts and roast until lightly
browned. Remove from heat and cool slightly before
making pesto.)
21/2 cups lightly packed fresh basil leaves
3 cloves garlic, peeled & quartered
2/3 cup olive oil
1/8 tsp sea salt
3/4 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.
Spread pesto on one slice of sourdough
Layer mozzarella, tomato and basil leaves.
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.
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.
3918 Ruger Drive • Royse City, Texas 75189 • 888.442.2124
http://www.bioinnovations.net/
http://www.bioinnovations.net/