panini

As soon as the weather gets hot and produce starts going on sale, I've noticed I start dragging out all my Ina Garten cookbooks. Most of her recipes revolve around fresh produce and herbs, which I love. And they're simple, which I love even more. :)

Tonight we're having Chicken Salad Veronique, which I mentioned last April.  And earlier this week, on a night Bob had to work late, Claire and I had her tomato, mozzarella, and pesto panini.  Here's the recipe. (I replace the butter with olive oil because I like panini to have that olive oil taste.)

• 2 large ripe beefsteak tomatoes
• 1 (16-ounce) ball fresh mozzarella
• 12 slices bakery white bread, sliced 1/2-inch thick
• about 1 cup prepared pesto
• kosher salt
• unsalted butter, at room temperature

Preheat a panini grill machine.

Core the tomatoes and slice the tomatoes and mozzarella 1/4-inch thick.

Place the bread slices on a 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. (If the tomatoes are large, it will only be one slice.)

Sprinkle the tomato with salt.

Place the remaining slices of bread, pesto side down, on top.

Spread the top and bottom of each sandwich with softened butter.

Grill the sandwiches in batches on the panini grill for 2 to 3 minutes, until the mozzarella starts to ooze.

Cut each sandwich in half, and serve warm.