Pesto Caprese Panini


  • ciabatta rolls or a sourdough round sliced
  • fresh mozzarella, sliced thin
  • tomatoes, sliced thin
  • 3 handfuls of basil leaves
  • 1/4 cup pecorino romano cheese
  • 4 garlic cloves
  • 1/3 cup unsalted almonds
  • approx 1/4 cup olive oil

Cooking Instructions:

  1. To make the pesto add the garlic and almonds to a food processor, give a few pulses to get a rough chop.
  2. Add in the basil and with the processor running, stream in the olive oil. Once well combined stir in the grated cheese. Season with salt and pepper to taste.
  3. Spread some of the pesto on what will be the inside sides of two slices of bread.
  4. Top one piece with a couple slices of mozzarella, then the tomato and then another couple slices of mozzarella to hold the panini together. Season lightly with salt and pepper.
  5. Heat up a panini press and carefully place the sandwich on the press. Lower the top and cook for about 6-8 minutes until the bread is golden and the cheese is gooey melted.