Two panini sandwiches cut in half and stacked on top of each other, sitting on a black table.

Grilled Caprese and Pesto Panini

Name: Grilled Caprese and Pesto Panini Recipe
Prep time: 40 min
Cook time: 30 min
Yield: 1 serving
Cuisine: Vegetables
Ingredients: For the Pesto (makes about 2 cups):; 4 cup Fresh Basil; 1/2 lb Parmesan Cheese, cut up into chunks; 4 lg cloves Garlic, peeled; 4 tbsp Pine Nuts; 1/3 cup Extra-virgin Olive Oil; 1-1/2 tsp Sea or Rock Salt; For the Panini:; 2 slices Bread (San Luis Obispo, California sourdough preferred); 2 tsp Extra-virgin Olive Oil; 3 slices Italian-style Fontina Cheese; 2 oz Fresh Mozzarella Cheese, thinly sliced; 3 slices Vine-ripened Tomatoes, about 1/4 inch thick; 2 tbsp Pesto; Salt, to taste; Pepper, to taste; Additional Items:; Food Processor; Air Tight Container (if storing pesto); Plastic Wrap (if storing pesto)

Courtesy of Bull Outdoor Products

Makes: 1 serving
Prep Time: 20 - 40 minutes
Cook Time: 10 - 30 minutes

Ingredients:

For the Pesto (makes about 2 cups):

Fresh Basil
Parmesan Cheese, cut up into chunks
Garlic, peeled
Pine Nuts
Extra-virgin Olive Oil
Sea or Rock Salt

For the Panini:

Bread (San Luis Obispo, California sourdough preferred)
Extra-virgin Olive Oil
Italian-style Fontina Cheese
Fresh Mozzarella Cheese, thinly sliced
Vine-ripened Tomatoes, about 1/4 inch thick
Pesto
Salt, to taste
Pepper, to taste

Additional Items:

• Food Processor
• Air Tight Container (if storing pesto)
• Plastic Wrap (if storing pesto)

Directions:

For the Pesto:

In a food processor, combine the parmesan cheese chunks, garlic, pine nuts and sea salt and process together, scraping down the sides with a rubber spatula.
Once a textured paste forms, add the basil leaves and place the lid back on.
While the processor is blending, slowly drizzle the oil in until a spreadable paste forms, pausing to scrape down the sides with the rubber spatula once or twice.
Use immediately.
Leftover pesto can be stored in a container, covered directly with plastic wrap to prevent browning (make sure the plastic wrap makes contact with the pesto).
If stored properly, pesto will be good in the fridge for 6 days. To freeze, place in an airtight container for up to a couple of months.

For the Panini:

Preheat the grill with medium-low heat.
Brush the olive oil evenly onto 1 side of each bread slice, dividing evenly.
Then place the 2 slices of bread olive oil side down, onto a clean cutting board.
Spread the pesto onto both slices of the bread.
Layer the fontina, tomato slices, salt and pepper, and mozzarella on top of one of the slices of bread with pesto.
Finish by placing the other slice with the pesto bread, olive oil side up.
Using a wide spatula, transfer the sandwich onto a tray and take it outside to the grill.
Place the sandwich on the grill and place a rectangular grill press on the sandwich.
Cook until the bottom is nicely browned, about 4 minutes.
Turn and cook the other side until browned and the cheese is melted, about another 4 minutes. If the heat needs to be adjusted, lower if needed.
Cut the sandwich in half and serve immediately!