Panini with Roasted Tomatoes, Squash and Mozzarella

Cooking With Rania - "Hearty Soup and Sandwiches"
KDKA Pittsburgh Today Live 1/16/2013

Get The Recipe—Rania’s recipe is available below. You can also download, view or print Rania’s recipe by clicking on the following "Get Recipe" button. (may require Adobe Reader to view recipe*).

See it Prepared—You can watch Rania prepare this recipe. Click on the "See it Prepared" button to go to our "Show Products" page for this date. We provide video links to the KDKA Pittsburgh Today Live segments where this recipe was prepared.

*get free Adobe Reader
Download Adobe Reader

Panini with Roasted Tomatoes, Squash and Mozzarella

1 large zucchini - thinly sliced lengthwise
1 large yellow squash - thinly sliced lengthwise
8 plum tomatoes - quartered
Salt and pepper to taste

Store bought Pesto

16 slices crusty Italian bread
1# fresh Buffalo mozzarella - cut in 8 slices
16 large basil leaves

Olive oil for brushing

Preheat oven to 400 degrees. Place the zucchini, yellow squash and tomatoes on a roasting pan, and season with salt and pepper. Cook in preheated oven for 10 - 15 minutes, or until the zucchini and squash are very soft and the tomatoes are juicy and slightly blackened.

When ready to grill, spread a nice amount of pesto over each slice of bread. Separate the squash and zucchini and place equal portions on 8 bottom slices of bread. Evenly distribute the tomatoes over the squash and zucchini. To each, add 1 slice mozzarella and 2 basil leaves. Top with remaining bread slices and brush both sides with olive oil.

Preheat the Panini press and grill the sandwiches in batches until browned on both sides and the cheese begins to soften. Keep warm in a 250 degree (preheated) oven on a parchment lined baking pan until all sandwiches are gilled. Serve immediately.

Serves: 8

KitchenNet Inventory Close Out Sale
Copyright © 2018™