Sundried Tomato Pesto Panini
- 1 loaf ciabatta, sliced lengthwise
- 1/2 lb whole milk mozzarella, thinly sliced
- 2 large handfuls baby arugula
- 2 large cloves garlic
- 1/2 cup sundried tomatoes
- 1/3 cup pine nuts
- 1 tsp salt
- ½ lemon, juiced
- 1/2 cup oil (may be more depending on how thick or thin you want your pesto)
- 1/3 cup Parmesan cheese
- This recipe is vegetarian
- Produce
- Baby arugula (2 large handfuls)
- Garlic (2 large cloves)
- Lemon (1/2)
- Pine nuts (1/3 cup)
- Tomatoes, sundried (1/2 cup)
- Cooking & Baking
- Oil (1/2 cup)
- Salt (1 tsp)
- Bread & Baked Goods
- Ciabatta (1 loaf)
- Dairy
- Parmesan cheese (1/3 cup)
- Whole milk mozzarella (1/2 lb)
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Published December 2, 2009 (3 years ago).
2 people saved this recipe.
