Ingredients

The following ingredients have 4 Servings
  • 4 Tomatoes (Vine or Roma, sliced in half or into thick slices depending on the size of your tomatoes)
  • Fresh Mozzarella
  • Sourdough Bread
  • Olive oil
  • Kosher Salt
  • Black Pepper (fresh ground )
  • 1 Cup Sun-Dried Tomatoes (oil packed )
  • 1 Cup Fresh Basil
  • 2 Garlic Cloves
  • 1/4 Cup Pine Nuts (toasted )
  • 1/2 Cup Olive Oil (extra virgin )
  • A dash of kosher salt and fresh ground black pepper (or to taste)
  • 1/4-1/2 Cup Parmesan Cheese (fresh grated )

Instruction

  • Place the tomatoes on an oiled baking sheet.
  • Sprinkle evenly with salt, pepper and then drizzle with a little more olive oil.
  • Bake in a 250 degree oven for 2 hours or until the tomatoes have wilted down.
  • To toast the pinenuts, place a pan over medium heat and add the pine nuts.
  • Cook, tossing the nuts occasionally, until they begin to turn golden.
  • Blend the tomatoes, basil, garlic, and pine nuts in a food processor until the mixture is beginning to smooth out.
  • Drizzle in a little olive oil until you get to the desired texture. I used about 1/2 cup. Because you are using oil packed sun-dried tomatoes you may not need the extra oil. I only did because we were towards the end of the jar and I had already used too much of the oil.
  • Add the cheese in and pulse twice.
  • Set aside.
  • Slice open bread and spread a generous layer of pesto on each side.
  • Place slices of fresh mozzarella next with roasted tomatoes on top.
  • Cover with the other slice of bread and drizzle the top with olive oil.
  • Place in a hot panini press or onto a grill.
  • Close the lid and let them cook until the cheese is beginning to run out and you can see grill marks on top of the bread.
  • If you are grilling them in a pan place a heavy plate or cast iron lid on top to smoosh down the sandwich.