↞ recipe box start page
Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 loaf ciabatta, sliced lengthwise
1/2 lb whole milk mozzarella, thinly sliced
2 large handfuls baby arugula
For the pesto:
2 large cloves garlic
1/2 cup sundried tomatoes
1/3 cup pine nuts
1 tsp salt
1/2 lemon, juiced
1/2 cup oil (may be more depending on how thick or thin you want your pesto)
1/3 cup Parmesan cheese
In a small food processor, pulse the pine nuts, tomatoes and garlic until coarsely chopped. Add the lemon juice and salt and pulse to combine. Stream in olive oil and continue to blend until all the ingredients are finely chopped and the pesto is smooth and creamy. Add the Parmesan, and pulse to combine. Taste for seasoning and add more salt if necessary.
Preheat the broiler.
Place the two slices of bread crust side down on a baking sheet and toast in the oven for 3-5 minutes, until beginning to crisp but not totally browned. Slather both sides of bread evenly with pesto and arrange the cheese slices in a single layer. Return the bread to the oven and continue to toast until the cheese has melted, about 3-5 minutes.
Place the arugula on one side of the bread and sandwich the halves together.
Heat a large skillet over medium-high heat. Depending on the size of your pan and the size of the ciabatta, you may have to cut the sandwich in half. Set the sandwich top side down in the pan and weight it with a smaller skillet and/or a heavy bowl so the bread is crushed and flattened as it toasts.
When the bread has browned, repeat on the other side. When finished, the panini should be browned, crisped, and flattened, and should have cheese oozing from it. Toast the remaining half (if necessary), and then cut it again to create four sandwiches.
view more member recipes
SUNDRIED TOMATO PESTO PANINI
Category: Sandwiches
Prep Time: Cook Time: Total Time:
1 loaf ciabatta, sliced lengthwise
1/2 lb whole milk mozzarella, thinly sliced
2 large handfuls baby arugula
For the pesto:
2 large cloves garlic
1/2 cup sundried tomatoes
1/3 cup pine nuts
1 tsp salt
1/2 lemon, juiced
1/2 cup oil (may be more depending on how thick or thin you want your pesto)
1/3 cup Parmesan cheese
In a small food processor, pulse the pine nuts, tomatoes and garlic until coarsely chopped. Add the lemon juice and salt and pulse to combine. Stream in olive oil and continue to blend until all the ingredients are finely chopped and the pesto is smooth and creamy. Add the Parmesan, and pulse to combine. Taste for seasoning and add more salt if necessary.
Preheat the broiler.
Place the two slices of bread crust side down on a baking sheet and toast in the oven for 3-5 minutes, until beginning to crisp but not totally browned. Slather both sides of bread evenly with pesto and arrange the cheese slices in a single layer. Return the bread to the oven and continue to toast until the cheese has melted, about 3-5 minutes.
Place the arugula on one side of the bread and sandwich the halves together.
Heat a large skillet over medium-high heat. Depending on the size of your pan and the size of the ciabatta, you may have to cut the sandwich in half. Set the sandwich top side down in the pan and weight it with a smaller skillet and/or a heavy bowl so the bread is crushed and flattened as it toasts.
When the bread has browned, repeat on the other side. When finished, the panini should be browned, crisped, and flattened, and should have cheese oozing from it. Toast the remaining half (if necessary), and then cut it again to create four sandwiches.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pistachio Pesto Sundried Tomato Torte
by sgre52160
8 inch diameter bowl lined with plastic First Layer 1 c. pistachios, roasted and shelled 1 c. basil 3 Tbsp. extra virgin olive oil 3 cloves garlic 1 c. parmesan cheese shredded Place i
by sgre52160
8 inch diameter bowl lined with plastic First Layer 1 c. pistachios, roasted and shelled 1 c. basil 3 Tbsp. extra virgin olive oil 3 cloves garlic 1 c. parmesan cheese shredded Place i
Chicken Breasts - Feta And Sundried Tomato Pesto
by KitchenMagician
Makes 4 servings. 4 chicken breast fillets salt and pepper 4 oz. Feta cheese, crumbled 2 t. sun dried tomato pesto 2 garlic cloves, chopped 4 T. basil pesto 1/4 c. Panko crumbs 1 T. olive oi
by KitchenMagician
Makes 4 servings. 4 chicken breast fillets salt and pepper 4 oz. Feta cheese, crumbled 2 t. sun dried tomato pesto 2 garlic cloves, chopped 4 T. basil pesto 1/4 c. Panko crumbs 1 T. olive oi
Pesto Chicken Salad Sandwiches With Arugula And Sundried Tomatoes
by sgre52160
For the Chicken Salad: 1 rotisserie chicken, all meat removed (dark and white) and shredded 1 cup pesto 3 tbsp mayonnaise Salt and pepper to taste For the Sandwich: 2 loaves ciabatta, cut in
by sgre52160
For the Chicken Salad: 1 rotisserie chicken, all meat removed (dark and white) and shredded 1 cup pesto 3 tbsp mayonnaise Salt and pepper to taste For the Sandwich: 2 loaves ciabatta, cut in
Spinach And Sundried Tomato Quiche
by sgre52160
1 recipe for pate brisee (pie crust 2 cups of fresh washed spinach leaves (not baby spinach), or 10 oz. frozen spinach, defrosted and liquid squeezed out. 1 onion, chopped 3 eggs 1/2 heavy cream
by sgre52160
1 recipe for pate brisee (pie crust 2 cups of fresh washed spinach leaves (not baby spinach), or 10 oz. frozen spinach, defrosted and liquid squeezed out. 1 onion, chopped 3 eggs 1/2 heavy cream
Chicken, Sundried Tomato Sauce & Vegetables
by sgre52160
1 tbsp oil 2 tbsp flour 1/4 tsp plus 1/8 tsp each salt and pepper 5 oz each), tenders removed (see Tip, below) 1/2 cup canned fat-free chicken broth 1/2 cup bottled sundried tomato sauce or sprea
by sgre52160
1 tbsp oil 2 tbsp flour 1/4 tsp plus 1/8 tsp each salt and pepper 5 oz each), tenders removed (see Tip, below) 1/2 cup canned fat-free chicken broth 1/2 cup bottled sundried tomato sauce or sprea
view more member recipes
related CDKitchen recipes
Sun-Dried Tomato Pesto Hummus
Stuffed Calamari
Profiteroles With Tomato Pesto Filling
Sauteed Chicken With Pesto Pasta And Sundried Tomatoes
Grilled Pork Panini
Creamy Pesto Fish
Sicilian Panini
Avocado Tomato Salad With Pesto Dressing
Tomato And Basil Flatbread Pizza
English Muffin With Ham, Tomatoes, And Pesto
Recipe Quick Jump