Summer Sandwich

The evenings have been breezy and cool here. But we aren't immune to the Texas heat during the days even in this part of the country! We needed something light and refreshing for our Sunday evening meal and Ina Garten's Tomato, Mozzarella & Pesto Panini didn't disappoint.

This is an easy-to-make, affordable sandwich perfect for any summer day (or evening). The guest of honor even requested it be made at least once more this week. 

Tomato, Mozzarella & Pesto Panini (Plus Basil!)

Prep the work station! No distractions allowed!

Peek on the sandwiches and make sure they can handle the heat!

Serve with a beverage in hand and some nice classical musical in the background for optimal enjoyment!

Ingredients: 

2 large beefsteak tomatoes (or other large tomatoes) 
1 (16 ounce) ball fresh mozzarella cheese 
12 slices bakery white bread, sliced 1/2-inch thick 
1 cup pesto sauce (homemade or storebought) 
1 to taste kosher salt 
1 to taste butter, unsalted, room temperature 
**I added a few leaves of fresh basil to each sandwich as well

Directions: 

Preheat a panini grill machine or a heavy skillet. ** I used a cookie sheet and broiled these sandwiches in the oven for 10 minutes.
Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.
Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter. 
Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top
Cut the sandwiches in half and serve warm. Enjoy!

A Wiseman Once Said . . . Another approved meal around these parts.