With extra French Bread laying around the house this week, I decided I needed to make Paninis for lunch one day! I love basil on my sandwiches, so I immediately knew I wanted to make Panzanella Paninis.
For this recipe you need:
Begin by lightly drizzling the inside of each piece of bread with a little Balsamic Vinegar.
I put very thin slices of mozzarella on both halves and sandwich a couple slices of tomato and a few leaves of basil on each sandwich.
Brush the outside of the bread with a little olive oil. I like to make mine on my grill pan- then I get the same marks as a panini press. I put a piece of foil on top of the sandwiches and set my stock pot on top for weight. I use the foil so the bottom of my stock pot doesn't get dirty :)
Flip- repeat-and Eat!
Robyn won't touch a PB & J but she ate two small paninis. Guess she has sophisticated taste :)