Tomato and Avocado Panini with Mozzarella and Pesto
Ingredients
2 garlic cloves, peeled
1 1/2 bunches fresh basil leaves (about 1 1/2 cups lightly packed)
1/3 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
1/2 lemon
Sea salt and freshly ground black pepper
1 ciabatta loaf
2 avocados, peeled, pitted, quartered, cut into thin strips
2 vine-ripened tomatoes, cut into 5mm thick slices
8 ounces fresh mozzarella cheese, preferably buffalo
2 tablespoons (about) extra-virgin olive oil
2 bricks
Directions
PREP TIME
MINS
COOKING TIME
MINS
Serves
Make-Ahead:
The pesto can be made 2 days ahead, covered and refrigerated.
Using a mortar and pestle or a food processor, puree the garlic into a coarse puree. Add the basil and pound or grind until it is coarsely chopped. Add the pine nuts and smash to break them up. Mix in the Parmesan cheese. Slowly mix the olive oil into the pesto and grind until well blended. Squeeze the lemon juice into the pesto and stir to blend. Season the pesto to taste with salt and pepper and set aside.
Prepare the barbecue for medium heat. Wrap 2 bricks with aluminum foil.
Using a serrated knife, cut the ciabatta loaf horizontally into 3 slices. Lay the bottom and middle bread slices on the work surface. Arrange the avocado slices over the bottom and middle bread slices. Arrange the tomato slices over the avocado. Season with salt and pepper. Tear the mozzarella cheese and scatter it over the tomato slices. Spoon the pesto over the cheese.
Assemble the sandwich layers, positioning the middle layer atop the bottom layer. Cover with the top bread slice and press the sandwich firmly to compress. Brush the oil over the sandwich. Place the sandwich on the grill. Set a baking tray atop the sandwich then weigh it down with the wrapped bricks. Grill the panini until the bread is toasted and the cheese has melted, about 5 minutes on each side.
Cut the panini into 4 pieces. Arrange the sandwiches on a platter and serve immediately.
