Ingredients:

  • 4 (6 oz / 170g) Ciabatta rolls
  • 3 tbsp (42g) Unsalted butter, softened
  • 1/4 cup (60ml) Extra virgin olive oil
  • 8 oz (225g) Fresh mozzarella, sliced into 1/4 inch rounds
  • 2 large (approx. 12 oz / 340g) Heirloom or Roma tomatoes, sliced and patted dry
  • 4 tbsp (60ml) Basil pesto
  • 12-16 Fresh basil leaves
  • 1/4 tsp (1.5g) Sea salt
  • 1/4 tsp (1.5g) Cracked black pepper

Instructions:

  1. Slice the ciabatta rolls in half horizontally.
  2. Slice the tomatoes. Place them on a paper towel and press another towel on top to absorb excess surface moisture.
  3. Spread a generous layer of basil pesto on the inner side of both the top and bottom bread slices.
  4. Place a layer of mozzarella slices over the pesto to create a cheese-barrier.
  5. Layer the dried tomato slices over the cheese and season lightly with sea salt and cracked black pepper.
  6. Tuck the fresh basil leaves between the tomatoes and the top layer of cheese.
  7. Add one more thin slice of mozzarella on top of the basil to glue the sandwich together and close the sandwich.
  8. Brush the exterior top and bottom of the bread with melted butter or olive oil.
  9. Place the sandwiches in a preheated panini press, press firmly, and cook for 3–5 minutes per side until the bread is a deep mahogany color.