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Prep 20min
Total20min
Servings4
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Ingredients
4
ciabatta sandwich rolls
2
tablespoons olive oil
1/2
cup basil pesto
8
slices mozzarella cheese
1
medium tomato, cut into 8 thin slices
1/2
teaspoon salt
1/4
teaspoon pepper
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Steps
1
Heat closed contact grill 5 minutes.
2
Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
3
When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.
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If you can’t find ciabatta rolls for this pesto panini recipe, you can substitute focaccia or 8 slices of country bread.
Our tomato and mozzarella panini is especially delicious when made with large beefsteak tomatoes at their peak of ripeness. When ripe tomatoes are not available, try using chopped cherry tomatoes. They are more reliably flavorful no matter what the season.
Fresh mozzarella can be used instead of the slices in our panini recipe.
Cooking Vegetarian? Always read labels to make sure each recipe ingredient is vegetarian. Products and ingredient sources can change.
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