Tomato, Mozzarella & Pesto Panini

Ingredients

• 2 large beefsteak tomatoes (or other large tomatoes)

• 1 (16 ounce)  ball fresh mozzarella cheese
• 12 slices whole wheat bread, sliced 1/2-inch thick (or whole grain or white)
• 1 cup pesto sauce (homemade or storebought)
• kosher salt (optional)
• butter, unsalted, room temperature

Directions

1. 1

   Preheat a panini grill machine or a heavy skillet.

2. 2

   Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.

3. 3

   Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.

4. 4

   Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.

5. 5

   Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).

6. 6

   Cut the sandwiches in half and serve warm. Enjoy!

7. 7

   Note:.

8. 8

   This is also excellent with a slice of roasted red bell pepper in it!