Best Two Cheese Panini With Tomato Olive Pesto Recipes

FOUR CHEESE PANINI WITH BASIL TOMATOES

Four Cheese Panini With Basil Tomatoes image

Panini with 4 Italian cheeses and tomatoes with basil....grilled cheese will never be the same again!

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup shredded fresh mozzarella cheese (3 ounces)
1/2 cup shredded Fontina cheese (4 ounces)
3 tablespoons asiago cheese (freshly grated) or 3 tablespoons parmesan cheese (freshly grated)
1/2 cup shredded provolone cheese (3 ounces)
8 slices tomatoes, thinly sliced
1 tablespoon fresh basil, chopped
4 ciabatta rolls, halved lengthwise (spread outsides with butter) or 8 slices firm white bread (spread outsides with butter)
8 arugula leaves (optional, but recommended)

Steps:

In a small bowl, combine cheeses. Spread the cheese on the bottoms of the ciabatta rolls. Top with tomato slices and brush with olive oil. Sprinkle with basil and add 2 arugula leaves and close the panini.
Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in skillet and weight them down with a smaller pan (can fill with water if you need more weight). Cook the panini until the outside is crisp and the cheese is melted, 3 minutes per side.
Cut panini in half and serve at once.

Nutrition Facts : Calories 160.8, Fat 11.8, SaturatedFat 7.3, Cholesterol 38.1, Sodium 343.4, Carbohydrate 2.6, Fiber 0.6, Sugar 1.6, Protein 11.2

TWO-CHEESE PANINI WITH TOMATO-OLIVE PESTO

Two-Cheese Panini With Tomato-Olive Pesto image

This is a Tom Colicchio recipe (Wichcraft) that I cut in half, but once you make the pesto, it's easy to make 1 or 20. (I still don't see how they get 20 out of it--lol)

Provided by MarraMamba

Categories Lunch/Snacks

Time 30m

Yield 20 small sandwiches

Number Of Ingredients 8

Ingredients

1/3 cup drained sun-dried tomato packed in oil, coarsely chopped
3 tablespoons oil-cured black olives, pitted and coarsely chopped
1/2 teaspoon dried oregano
fresh ground pepper
10 slices white bread
extra virgin olive oil, for brushing
5 slices provolone cheese
1/2 lb fresh mozzarella cheese, cut into 1/4-inch slices

Steps:

In a food processor, combine the sun-dried tomatoes with the olives and oregano. Season with pepper and process to a coarse paste.
Lightly brush 1 side of each slice of bread with olive oil and set on a large baking sheet, oiled side down. Top half of the bread with the provolone, spread each slice with 1 tablespoon of the tomato-olive pesto and top with the mozzarella. Close the sandwiches with the remaining bread, oiled side up.
Heat a griddle or a very large skillet. Arrange 3 or 4 sandwiches on the griddle and top with a cast-iron skillet: do not press the pan down. Cook the sandwiches over moderately high heat until golden on the bottom, about 2 minutes. Flip the sandwiches and cook until browned and the cheese is melted, about 2 minutes longer. Transfer to a wire rack to cool. Repeat with the remaining sandwiches.
Cut the crusts off the sandwiches, then cut into triangles and serve.
MAKE AHEAD The panini can be prepared through Step 3 and stored on a wire rack at room temperature for up to 6 hours. Reheat on a baking sheet in a 350°F oven until crisp.

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