Servings: 4 servings
Calories: 438kcal
Ingredients
Roasted Tomatoes
- 2 Roma tomatoes sliced into ¼-inch rounds
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- ¼ tsp Italian seasoning
- salt and pepper to taste
Tomato Pesto
- ½ cup sun-dried tomatoes the kind that come in a jar of oil
- 1 tbsp oil from sun-dried tomato jar
- 2 tbsp shredded Parmesan cheese
- 5 basil leaves
Sandwiches
- 1 large loaf of ciabatta bread
- Tomato Pesto
- Roasted Tomatoes
- 1 to mato thinly sliced
- ¼ cup basil leaves
- 4 oz fresh mozzarella cheese cut into 8 slices
- olive oil to brush grill or panini press
US Customary - Metric
Instructions
Roasted Tomatoes
- Preheat oven to 400°F.
- Place tomato slices on a rimmed baking sheet that's been lined with parchment paper. Drizzle with olive oil and balsamic vinegar, then sprinkle with Italian seasoning, salt, and pepper.
- Bake for 20–25 minutes or until softened and beginning to brown.
Tomato Pesto
- Combine all ingredients in food processor and process until smooth.
Sandwiches
- Preheat panini press or grill to high.
- Cut ciabatta bread into 4 equal sections and then cut each section in half lengthwise. Spread tomato pesto onto the bottom of each ciabatta section. Top with roasted tomatoes, fresh tomatoes, basil leaves, and mozzarella.
- Brush grill with olive oil. Place panini onto press and heat until cheese has melted, about 8–10 minutes (depending on the brand and type of press you use).
Nutrition
Calories: 438kcalCarbohydrates: 65gProtein: 19gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 24mgSodium: 810mgPotassium: 696mgFiber: 4gSugar: 8gVitamin A: 964IUVitamin C: 15mgCalcium: 202mgIron: 2mg
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