Grilled Caprese and Pesto Panini
Author: 
Recipe type: Lunch
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • For the pesto: makes about 2 cups
  • 4 cups of fresh basil
  • ½ pound parmesan cheese, cut up into chunks
  • 4 large cloves garlic, peeled
  • 4 tablespoons pine nuts
  • ⅓ cup extra virgin olive oil
  • 1½ teaspoons sea or rock salt
  • For the panini:
  • 2 slices of bread (San Luis Obispo, California sourdough preferred)
  • 2 teaspoons extra virgin olive oil
  • 3 slices Italian-style fontina cheese
  • 2 ounces fresh mozzarella cheese, thinly sliced
  • 3 slices vine-ripened tomatoes, about ¼” thick
  • 2 tablespoons pesto
  • Salt and pepper
Instructions
  1. For the pesto: In a food processor, combine the parmesan cheese chunks, garlic, pine nuts and sea salt and process together, scraping down the sides with a rubber spatula.
  2. Once a textured paste forms, add the basil leaves and place the lid back on.
  3. While the processor is blending, slowly drizzle the oil in until a spreadable paste forms, pausing to scrape down the sides with the rubber spatula once or twice.
  4. Use immediately. Leftover pesto can be stored in a container, covered directly with plastic wrap to prevent browning (make sure the plastic wrap makes contact with the pesto). If stored properly, pesto will be good in the fridge for 6 days. To freeze, place in an airtight container for up to a couple of months.
  5. For the panini: Preheat the grill with medium-low heat.
  6. Brush the olive oil evenly onto 1 side of each bread slice, dividing evenly. Then place the 2 slices of bread olive oil side down, onto a clean cutting board.
  7. Spread the pesto onto both slices of the bread.
  8. Layer the fontina, tomato slices, salt and pepper, and mozzarella on top of one of the slices of bread with pesto.
  9. Finish by placing the other slice with the pesto bread, olive oil side up.
  10. Using a wide spatula, transfer the sandwich onto a tray and take it outside to the grill.
  11. Place the sandwich on the grill and place the Bull cast iron rectangular grill press on the sandwich. Cook until the bottom is nicely browned, about 4 minutes.
  12. Turn and cook the other side until browned and the cheese is melted, about another 4 minutes. If the heat needs to be adjusted, lower if needed.
  13. Cut the sandwich in half and serve immediately!
Recipe by Grilling Outdoor Recipes powered by Bull Outdoor Products at http://www.grillingoutdoorrecipes.com/grilled-caprese-and-pesto-panini/