Mozzarella, Tomato & Basil Panini |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 4 |
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My son, Jeffrey, found a little vegetarian café near his college and took me there. I've now become addicted to their food and especially love their paninis. I saw this recipe and it looks like it will be very similar to a panini they make. Ingredients:
2 ripe plum tomatoes, cored and sliced |
6 ounces fresh mozzarella cheese, sliced |
1/2 cup loosely packed fresh basil leaf |
1/8 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
8 slices cut from a loaf country bread |
Directions:
1. Prepare outdoor grill for direct grilling on medium.
2. Divide plum tomatoes, fresh mozzarella, basil leaves, salt and pepper evenly among four bread slices. Top with remaining 4 slices of bread.
3. Place 2 panini on hot grill grate. Place a heavy skillet with a heatproof handle (preferably a cast iron one) on top and press down. If you don't have a cast iron skillet, you can substitute a clean brick, thoroughly wrapped in aluminum foil, on top of each panini.
4. Cook 3-4 minutes, or until bread is toasted and browned, then turn over and cook 3-4 minutes on the other side. Repeat with remaining 2 panini. Cut in halves to serve.
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