maandag 25 november 2013

Triple-Decker Tomato and Avocado Panini with Mozzarella and Pesto (Kopie)


Serves 4

For the Pesto
2 garlic cloves, peeled
1 ½ bunches fresh basil leaves (about 1 ½ cups lightly packed)
1/3 cup pine nuts, toasted
1/3 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
½ lemon
Salt and freshly ground black pepper

For the Panini
1 ciabatta loaf
2 avocados, peeled, pitted, quartered, and cut into thin strips
2 vine-ripened tomatoes, cut into ¼ -inch-thick slices
8 oz / 225 grams fresh buffalo mozzarella cheese
2 tablespoons (about) extra-virgin olive oil

1.Using a mortar and pestle or a food processor, puree the garlic into a coarse puree.
2.Add the basil and pound until it is coarsely chopped.
3.Add the pine nuts and smash to break them up.
4.Mix in the Parmesan cheese.
5.Slowly mix the olive oil into the pesto and grind until well blended.
6.Squeeze the lemon juice into the pesto and stir to blend.
7.Season the pesto to taste with salt and pepper and set aside.
8.Preheat the barbecue or a grill pan over medium heat.
9.Using a serrated knife, cut the ciabatta loaf horizontally into 3 slices.
10.Lay the bottom and middle bread slices on the work surface.
11.Arrange the avocado slices over the bottom and middle bread slices.
12.Arrange the tomato slices over the avocado. Season with salt and pepper.
13.Tear the mozzarella cheese and scatter it over the tomato slices.
14.Spoon the pesto over the cheese.
15.Assemble the sandwich layers, positioning the middle layer atop the bottom layer.
16.Cover with the top bread slice and press the sandwich firmly to compress.
17.Brush the oil over the sandwich.
18.Wrap 2 bricks with aluminium foil.
19.Place the sandwich on the grill. Set a baking sheet atop the sandwich then weigh it down with the bricks.
20.Grill the Panini until the bread is toasted and the cheese has melted, about 5 minutes on each side.
21.Cut the Panini into 4 pieces.
22.Arrange the sandwiches on a platter and serve immediately.

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