Ingredients
2 slices sliced Italian bread, French bread, or sourdough bread
2 slices of a fresh mozzarella cheese, about 1/4 inch thick
2 slices of tomato, about 1/4 inch thick
2 basil leaves
2 teaspoons basil pesto
olive oil or butter
salt and pepper
Directions
Heat your skillet to medium high heat or heat your panini press. Brush the outside of your bread with olive oil or butter. Flip over and spread about 1 teaspoon of basil pesto on the inside of each slice of bread. Place your mozzarella slices on top of the pesto on one piece of bread. Next, layer your tomato slices and sprinkle them with salt and pepper. Top with the basil leaves and your other piece of bread. Cook sandwiches in a pan or panini press for a 2-3 minutes per side until golden brown and the mozzarella has melted.
