The Traditional PaniniClassic Panini with Pesto, Prosciutto, and Mozzarella
Regarding the Bread:
-Focaccia, ciabatta, or an Italian substyle roll
Regarding the Panini:
Pesto with basil (recipe below)
-Parma prosciutto
-fresh mozzarella, thinly cut or torn into tiny bits
Two tablespoons of Parmesan cheese, shredded finely, to top the sandwich
Get your panini press ready.
Spread the pesto on both sides of the bread after opening it. Place a few slices of prosciutto on the bottom of the roll. Place a few slices of mozzarella cheese on top of the prosciutto. Place the sandwich in the panini press after closing it. Place the parmesan cheese on top of the sandwich. Press until the color turns golden. Warm up and serve.
Regarding the pesto with basil:
One cup of loosely packed, chopped basil leaves
One minced garlic clove
One cup of roasted pine nuts
One cup of finely grated Parmesan cheese
-juice of one freshly squeezed lemon
-use a lot of kosher salt.
An additional cup of virgin olive oil
Put everything in the food processor, excluding the olive oil, and pulse to mix. Run the food processor and pour in the olive oil. Puree until the consistency you want is achieved. Add salt to taste.
