My favorite panini is tomato & fresh mozzarella with sundried tomato basil pesto. Here is my take on the pesto that brings so much flavor to such a simple sandwich.
Sundried Tomato Basil Pesto
3.5 oz. pkg. sundried tomatoes
1 c. boiling water
2 garlic cloves, sliced
1 T. olive oil
2 T. basil
2 T. parmigiano reggiano, grated
salt & pepper
1. Soak dry tomatoes in boiling water until soft. Chop into about 6-8 pieces, each.
2. In food processor, combine tomatoes, garlic slices, and a bit of the soaking liquid. Pulse until tomatoes and garlic are well chopped.
3. Add olive oil, basil, cheese and continue to pulse; adding more soaking liquid as needed.
4. Add salt and pepper to taste. Pesto should be spreadable but not runny.
*My favorite way to use the pesto is in a panini with tomatoes and fresh mozzarella. Use ciabatta or sourdough bread. Press on an indoor grill or saute pan (while pressing) until crispy on each side.