Simple yet delicious dinner tonight. The tomatoes were from my garden as
well as the pesto made from basil in my garden. So, good I had to double
the recipe.

Lynne

Mozzarella, Pesto and Fresh Tomato Panini

Ingredients
8 slices country Italian, sourdough or other firm-textured bread
8 slices SARGENTO® Deli Style Sliced Mozzarella Cheese
1/3 cup prepared pesto
4 large slices ripe tomato
2 tablespoons olive oil

Prep Time 5 minutes
Cook Time 8 minutes

1. Top each of 4 slices of bread with 1 slice of cheese. Spread pesto over
cheese. Top with tomatoes and remaining slices of cheese. Close sandwiches
with remaining 4 slices of bread.
2. Brush olive oil lightly over both sides of sandwiches. Cook sandwiches
over medium-low coals or in preheated ridged grill pan over medium heat 3 to
4 minutes per side or until bread is toasted and cheese is melted.