Basil and Parsley pesto focaccia panini with fresh tomato and mozzarella



Who needs an “Expensive” Panini press when you have a nice big skillet and some canned veggies or fruits?? Not this girl I tell ya!! 😃

1 large focaccia split in half
8 slices of fresh cut mozzarella
1 bundle fresh basil
1 bundle fresh parsley
3 cloves of garlic chopped or grated
2 tomatoes sliced medium thickness
1 cup fresh grated parmigiano reggiano
1 cup oven roasted almonds, pine nuts, or pistachios
1/4 cup EVOO
Salt and pepper

In a food processor, add bundles of Basil and parsley both ripped and torn from the stems, grated parm, nuts, chopped garlic, salt and pepper. blend in processor till mixture is fully combined. Drizzle in some EVOO till pesto mix is fully combined and has a moderate thickness to it ( if mixture looks too thin add about another 1/2 cup of parm and nuts to thicken it up a little bit more. Once pesto is done remove and set aside. Preheat a stove top grill pan on med high heat. Split focaccia right down the middle and then into Brush your grill pan with some EVOO. Put the bottom layer of the focaccia on to the grill pan, add a layer of pesto then 4 slices of mozz, tomato slices the last 4 slices of mozz, another layer of pesto and lastly the top of the focaccia. Take a large skillet and add about 3 small cans ( like canned veggies or fruits) on top of the skillet . This weighs the focaccia down and makes the panini without using a panini press. Grill on each side for about 5 mins each. This panini is quite thick so it takes a while for both sides to cook. Once panini is nice and browned and you can see the cheese all melted, remove from heat and cut into fourths. Serve and enjoy.

Note: if there is any of the remaining pesto left, I usually put the rest in a small bowl and use it to dip the Panini’s in.

Cooking time: approx 15 min

Serves 4 peeps



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