Pressed artisan ciabatta with basil pesto, fresh mozzarella, grilled eggplant, zucchini, and sun-dried tomatoes.
Ingredients
2 ciabatta rolls
4 slices fresh mozzarella
2 tbsp basil pesto
1/2 cup grilled zucchini and eggplant
1 tbsp olive oil
Instructions
Slice artisanal ciabatta or sourdough bread into thick slices.
Spread homemade basil pesto generously over both bread slices.
Layer grilled zucchini ribbons, roasted red bell peppers, and thick slices of fresh whole mozzarella.
Brush the outside of the bread lightly with extra virgin olive oil.
Press in a hot panini press or heavy skillet for 4-5 minutes until bread is crispy golden and cheese is melted.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Slice artisanal ciabatta or sourdough bread into thick slices.
Spread homemade basil pesto generously over both bread slices.
Layer grilled zucchini ribbons, roasted red bell peppers, and thick slices of fresh whole mozzarella.
Brush the outside of the bread lightly with extra virgin olive oil.
Press in a hot panini press or heavy skillet for 4-5 minutes until bread is crispy golden and cheese is melted.
