Hot Mozzarella Sandwich

Ingredients:

Sandwiches

• 4 thick slices sourdough bread
• 450 g mozzarella, sliced ​​0.5 cm thick.
• 2 plum tomatoes, sliced ​​into thick rounds
• 1 cup fresh basil pesto, recipe below

Basil pesto

• 0.5 cups pine nuts
• 2 cups fresh basil leaves
• 1 cup fresh parsley leaves
• 0.5 tbsp. Parmesan or Romano cheese
• 2 cloves of garlic
• 1/4 teaspoon salt
• 0.5 cups olive oil

Preparation:

1. Assemble the sandwich by spreading pesto on one side of the bread slices. Top with a layer of sliced ​​tomatoes and sprinkle with ground black pepper. Then layer with mozzarella slices and top with another slice of bread to form a sandwich. Drizzle a frying pan with olive oil and place the sandwiches on a hot griddle or panini press. If pan-frying, press the sandwich with another heavy frying pan to serve as a press. After 2-3 minutes, flip the sandwich. It's ready when it's golden brown and the cheese is melted around the edges.

2. Basil Pesto:

   
   Toast the pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine all pesto ingredients in a food processor and process until a coarse paste forms. If you have a panini press, preheat it; otherwise, heat a cast-iron skillet over medium heat.