This panini, with its fresh veggies and soft, creamy mozarella, is the perfect complement to Rania’s Italian Wedding Soup.
Panini with Roasted Tomatoes, Squash and Mozarella
- 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 pound 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.