Panini rolls with caprese and pesto sauce

Preparing the pesto:

• Rinse and dry the basil leaves. In a mixer, blend all the ingredients, except the Parmesan cheese and pine nuts, until the mixture is creamy.
• Then chop the pine nuts and add them to the mixture along with the cheese, working it well.
• For the bread, only 2 tablespoons of pesto are needed; the rest can be stored in glass containers with screw cap.
• Cover the pesto with a little olive oil and place in the refrigerator. If the containers are tightly closed, it will stay fresh for a few months.
• For longer storage, store in the freezer.

Preparing the bread:

• Following the instructions on the package, bake the Panini Rolls for about 10 minutes in the oven at about 200° C.
• Rinse the tomato. Slice the tomatoes and mozzarella. Cut the bread lengthwise and fill it with half with pesto.
• Then distribute the slices of tomato and mozzarella and washed basil slices on the bread and cover with the top half.