I’ve been wanting to do a panini post for awhile now. I eat paninis a lot so it’s about time I write a post about them. I kept putting it off because I thought my favorite panini recipes were too…I don’t know…ordinary. But a couple of weeks ago we made these Spinach Pesto and Mozarella Paninis. And well…they were extraordinary! I know this panini is basically a glorified grilled cheese sandwich, but it was so delicious I could make one every night for dinner and never grow sick of them. What’s the difference between a panini and a grilled cheese anyways?
My whole family was really impressed with how great these turned out. They were crispy and cheesy and buttery and the spinach pesto seriously put them over the top. If you have never tried spinach cashew pesto I suggest that you do. If you have never made homemade pesto You definitely should try. It’s so easy! I love pesto. Basil, Spinach, it’s all good. We made a huge batch of pesto and froze the leftovers.
I’ve posted a grilled cheese sandwich before, so you probably know I take them seriously. I make the best grilled cheese sandwiches. And well…I make a pretty darn good panini too!
Note: Next time I make these paninis I am going to try a different kind of bread, maybe a rustic Italian bread or something. I’m not sure yet. But Kara insisted on this whole wheat bread so I went with it!
Yield: 4 Paninis
8 slices whole wheat bread (or any bread you like)
16 slices Sargento Deli Style Mozzarella Cheese
Pesto (store bought or homemade, we used spinach cashew pesto)
Pam cooking spray
Start by buttering the bread. Layer 2 slices of mozzarella on half of the bread slices. Spread about a tablespoon of pesto on top of the cheese. Finish the paninis with another slice of bread.
Spray your cooking pan with Pam. Using a grill press or skillet, cook the paninis low and slow, until the cheese has melted and the bread has toasted nicely. Serve immediately.
Inspired by: Sargento Recipes