Panini rolls with caprese and pesto sauce

Panini rolls with caprese and pesto sauce

Tags: Fingerfood Sandwiches | Bread filled and stuffed Vegetarian
2
18

Casual: light and delicious. The Italian national dish revisited in a casual way!

Ingredients

For the bread:
1 package
2 tbsp
basil pesto
1
tomato
1
Mozzarella cheese
4-5
basil leaves
For 500g basil pesto:
120 g
basil leaves
250 ml
olive oil
100 g
Parmesan cheese, grated
60 g
pine nuts
1
garlic clove
10 g
salt

Preparation

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.

  • Allergene_Egg

At a glance

Preparation time
15 min
Cooking time
5 min
Difficulty
easy
Servings
1
Products in this recipe