WEEKDAYS 1e|12c|p

Mozzarella Pesto Panino

Mario Batali
Servings: 8
1 to 30 min

Elevate traditional grilled cheese with creamy mozzarella and basil pesto.

  • Ingredients
  • step-by-step directions
Mozzarella Pesto Panino
  • 1 pound Mozzarella (sliced)
  • 1 cup Basil Pesto
  • 4 small Ciabatta Rolls (halved)
  • Salt and freshly ground Pepper
  • Extra Virgin Olive Oil
  • crushed Red Pepper Flakes
  • 2 Serranos (chopped and stems removed)
  • 1 Jalapeno (chopped and stem removed)
  • 2 pickled Jalapenos
  • 1 pickled Cherry Pepper
  • Preheat a grill over medium high. Spread a spoonful of pesto across each of the rolls, and top with a few slices of mozzarella, and season with salt and pepper. Drizzle with extra virgin olive oil and a pinch of crushed red pepper flakes.
  • Place the sandwiches on the grill and place a kitchen brick on top and cook until toasted, about 5 to 10 minutes per side.
  • Remove from heat and cut in half to serve. For more heat, combine the peppers in a food processor, pulse until finely minced, then add the pesto, and pulse until combined. Serve spicy pesto with adult sandwiches.
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