Margarita Panini
½ tablespoon extra virgin olive oil
4 slices crusty Italian bread (about 1″ thick) Sourdough and Ciabatta both work great
4 ounces sliced part-skim mozzarella cheese
1 Roma tomato sliced
Fresh basil
Pesto sauce (optional)
1. Preheat grill and panini press on the grill
2. Brush each slice of bread with olive oil. Place one crust on work surface, oiled side down. Top with Pesto sauce (if using) and spread to within ½” of edges. Arrange cheese slices over sauce, add tomatoes and fresh basil. Top with second slice of bread, oiled side up.
3. Place Panini press on top of Panini, and apply light pressure to handle for about 20-30 seconds. Let cook for 3-4 minutes, or until cheese is melted and crust is crispy.
Remove Panini from grill and let rest for 5 minutes. Cut in half on the diagonal and serve
Makes 2 Panini’s
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