Tomate-mozza Croque-monsieurs

Ingredients

For the Sandwich

4 slices sourdough bread

4 oz mozzarella cheese, sliced

4 beefsteak or roma tomatoes, sliced

2 oz roasted red peppers (jarred)

For the Pesto

½ cup fresh basil leaves

2 cloves garlic, peeled

2 tbsp walnuts

2 tbsp grated Parmesan

Salt and pepper to taste

2 tbsp cup olive oil

Directions

To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.
Spread the pesto equally on the 4 slices of bread and place the bread on the panini maker or in a toaster oven for 2 minutes. Then place the mozzarella cheese, tomatoes and roasted red peppers on top of bread slices and allow the cheese to melt and the veggies to soften.
Once the cheese melts, close the sandwich, cut and serve immediately
If you have have pesto, store in an airtight container in the refrigerator for up to 1 week.

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