Italian Panini

Method

1. 1

   Heat the press

   Heat a panini press to medium-high, about 190°C, for 5 minutes until hot.

2. 2

   Warm a pan

   If using a frying pan, warm it over medium heat for 2 minutes until evenly hot.

3. 3

   Split the rolls

   Split the rolls horizontally.

4. 4

   Add the filling

   Off the heat, spread pesto over the cut sides of the rolls. Add mozzarella, tomato and basil, then close the rolls.

5. 5

   Brush with oil

   Brush the outsides lightly with olive oil.

6. 6

   Cook in a press

   Set the sandwiches in the hot press and close the lid gently. Cook for 5 to 7 minutes at medium-high, until the bread is crisp and golden and the mozzarella has melted.

7. 7

   Cook in a pan

   If using a frying pan, cook over medium heat for 3 to 4 minutes per side, pressing with a spatula; turn when the underside is golden. Lower the heat if the bread browns before the cheese melts.

8. 8

   Rest and serve

   Rest for 1 minute off the heat, then cut in half and serve while warm.

Tips

• If the tomato is very wet, pat it dry before adding it to help keep the bread from becoming soggy.
• Close the press gently so the filling stays in place.
• In a frying pan, turn the panini when the underside is golden and lower the heat if the bread browns before the cheese melts.

Swaps

• Use another melting cheese in place of mozzarella.
• Use sun-dried tomatoes in place of fresh tomato.
• Use rocket in place of basil.

Storing

Refrigerate leftovers in an airtight container for up to 2 days, then reheat in a pan or panini press until hot and crisp.