Grilled Panini
Ingredients
Sourdough bread - Sliced
1 small can tomato paste
8oz small pack cream cheese
2 cups fresh Basil chopped
2 cups fresh spinach
2 Serrano finely chopped
Mozzarella pearls
1/4 cup olive oil
1/4 cup almonds
3 tbsp Lemon juice
2 zucchini - sliced lengthwise into 1/4” strips
- alternate would be a large eggplant slice 1/4” thick
2 cups Cherry tomatoes sliced in 1/2
Butter !
Salt & Pepper
Procedure
Toss the zucchini slices in some salt, olive oil and pepper. Line a baking sheet with parchment paper. Bake the zucchini In the oven for about 12-15 minutes @ 425F. Once done set aside
Toss the tomatoes slices in some salt, olive oil and pepper. Line a baking sheet with parchment paper. Bake the tomatoes In the oven for about 16 minutes @ 425F. Once done set aside
In a small bowl - mix tomato paste, cream cheese, 2 tbsp of fresh basil and salt. Keep aside.
In a blender, blend spinach, basil, almonds, lemon juice and salt. Slowly add oil while blending until you reach the right consistency. It needs to be spreadable, but not too loose. Set aside
Time to layer. On One slice of bread spread the tomato basil cream cheese. Next layer zucchini, , oven roasted tomatoes, mozzarella pearls, Serrano peppers. Top it with another slice of bread spread with pesto.
Prep as many as you need, so that you can make them all at once.
Apply butter on the outer sides of the sandwich breads to get a golden crust. Grill on both sides. Enjoy hot !
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