Panini with Mozzarella, Tomato, and Pesto

Ingredients

• 4 crusty rolls

• 10 grams basil

• 110 grams tomatoes

• 200 grams mozzarella

• 1 gram salt and pepper

For the pesto

• 1 gram salt and pepper

• 20 grams basil

• 10 grams hazelnuts

• 30 grams Reypenaer or another aged cheese

• 1 gram garlic

• 40 grams sunflower oil

• 3 grams parsley

• 1 gram apple cider vinegar

Instructions

1. Prepare the pesto first.

2. Cut the aged cheese into small cubes.

3. Place all ingredients for the pesto in a blender except for the oil.

4. Blend briefly, then slowly add the oil until smooth.

5. Slice the tomatoes and mozzarella.

6. Cut the rolls open lengthwise.

7. Spread both sides with the pesto.

8. Layer tomato slices on the bread, followed by the mozzarella slices.

9. Finely slice the basil leaves and sprinkle them on top.

10. Grill the panini until golden brown and the cheese has melted.

Storage advice

Keep in a sealed container in the refrigerator for up to 3 days.

Nutritional information