Categories: Sandwiches/Wraps
Ingredients
- 1/2 cup Basic Pesto (see recipe)
- 8 slices crusty sourdough bread
- 1 lb. fresh mozzarella, sliced
- 1 to 2 medium tomatoes, sliced
- 1 1/4 cups jarred roasted peppers, torn
- Kosher salt and black pepper, to taste
- 4 tbsp. salted butter, at room temp
Directions
-
Spread the pesto on each piece of bread. On 4 of the pieces, layer the mozzarella, then the tomatoes and then the roasted pepper pieces. Season with salt and pepper. Top with the other 4 pieces of bread, pesto-side down.
-
Generously butter the outsiders of the sandwiches. Grill in a panni press as directed until the cheese is melted and the bread is browned and crispy. Remove from the press and let stand for 30 seconds or so before slicing.