GRILLED CAPRESE PANINIS

Difficulty: Medium

Prep and cook time: Less than 20 minutes

Seasonal note: Use locally grown tomatoes and basil in the summer months

Makes: 4 servings

Special tools needed: Small or large food processor and a panini grill (optional)

Pesto sauce:

- 1/2 cup fresh basil leaves

- 1/2 cup fresh spinach leaves

- 1/3 cup freshly grated parmesan cheese

- 1/4 cup pine nuts

- 1 garlic cloves

- 2 tablespoons olive oil

Sandwiches:

- 4 medium whole-wheat pita pockets

- 2 medium tomatoes, cut into 8 slices

- Olive oil, for coating the panini grill

1. Preheat the panini grill. 

2. To make the pesto, combine the basil, spinach, parmesan cheese, pine nuts, garlic, and olive oil in a small food processor. Puree until the mixture becomes a thick paste. 

3. To assemble the sandwiches, cut each pita in half. Open the pita pockets and smear pesto in each, then load up each pita pocket with 1 cheese slice and 1 tomato slice. 

4. Grease the top and bottom of the panini grill with olive oil, add the sandwiches, and close the lid. (Depending on the size of your grill, you may need to work in batches). Cook the sandwiches for 3 to 4 minutes, or until golden brown on top. Serve warm or cold. 

Tips:

Pesto can be made in advance and frozen in ice cube trays, then transferred to a large bag or other freezer-safe container. The oil content helps them defrost rather quickly. 

Let the sandwich cool completely before boxing it up so the steam doesn't cause sogginess. 

Enjoy your cooking with your loved one

Sumber buku: Lisa Leake, 100 days of real food, 2014