Thanks to the Barefoot Contessa for this one!
Tomato, Mozzarella and Pesto Panini
2 large ripe beefsteak tomatoes, cored and sliced 1/4-inch thick
1 16-ounce ball fresh mozzarella, sliced 1/4-inch thick
12 slices bakery white bread, sliced 1/2-inch thick
1 cup prepared pesto
kosher salt
6 slices prosciutto
unsalted butter, room temperature
Preheat your panini grill.
Spread each piece of bread evenly with a thin layer of pesto sauce. Place a layer of mozzarella slices and tomato slices on half of the slices of bread. Sprinkle tomatoes with salt. Top with prosciutto and remaining bread slices. Spread the top and bottom of each sandwich with softened butter. Grill the sandwiches for 2-3 minutes, until the mozzarella starts to ooze. Cut sandwiches in half and serve warm.
These were so delicious, I think they would have been wonderful on sourdough bread and even without the prosciutto (a little pricey!).
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