Pesto Panini

French bread
butter
pesto
tomato
fresh mozzerella

Heat a large skillet or panini press. Slice french bread and butter each piece on one side. Spread pesto on other side (inside) and add one layer of tomato slices and mozzerella slices, top with another bread slice with pesto. Grill like a grilled cheese. I don’t have a panini press so I just use a flat plate or pan to smash the sandwich while cooking.


Pesto
makes 2 cups

2 c. fresh basil leaves
3 Tbsp pine nuts
2 cloves garlic
1/2 c. Parmesan cheese, grated
1/4 c. Romano cheese, grated
2/3 c olive oil

Put all ingredients into food processor and blend till smooth, or consistency you like. Freeze or refrigerate until ready to use. Good on pasta, fresh tomatoes, accompanying chicken, and with bread. Best served at room temp, heating to much can make it bitter. You can freeze it for the winter in small jars or in ice cub form and then transfer to freezer bag.