The Classic Panini — Traditional Panini with Prosciutto, Mozzarella and Pesto
For the Bread:
-Italian sub style roll, focaccia or ciabatta
For the Panini:
-basil pesto (recipe below)
-prosciutto di Parma
-fresh mozzarella, pulled into fine pieces or sliced thin
-2 tablespoons finely grated Parmesan cheese for the top of the sandwich
Preheat your panini press.
Open the bread and spread pesto on both sides. Top the bottom of the roll with a several slices of Prosciutto. Top the Prosciutto with a couple slices of mozzarella cheese. Close the sandwich and place in the panini press. Top the sandwich with the parmesan cheese. Press until golden brown. Serve while warm.
For the Basil Pesto:
-1 cup basil leaves, loosely packed, chopped
-1 garlic clove, minced
-¼ cup pine nuts, toasted
-½ cup Parmesan cheese, finely grated
-juice from 1 lemon, freshly squeezed
-heavy pinch kosher salt
-½ cup extra virgin olive oil
Combine all ingredients except for the olive oil in the food processor and pulse to combine. Stream in the olive oil with the food processor running. Puree until desired consistency is reached. Season to taste with salt.
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