One day I’d love to have my own vegetable garden, but a lack of space and sunlight in my current apartment means I have to wait for the time being. One of my coworkers, though, has a garden that’s overabundant, so I’ve been lucky enough to get the fruits of her labor (literally!).
She recently brought me a whole slew of tomatoes, so I put them to good use in a tomato, basil, and mozzarella panini. There is nothing like home-grown organic vegetables, and the combination of ingredients in this sandwich really highlights the flavors of the season.
Shredded basil (for quick preparation, try this trick: stack a few leaves together, roll into a tube, and slice)
Optional ingredients: roasted chicken, basil pesto, olive oil, or balsamic vinegar
1. If using pesto, oil, or balsamic vinegar, spread on two slices of bread
2. Layer tomato, mozzarella, and chicken (if using) on bread
3. Top with shredded basil
4. Heat on panini press until cheese is melted and bread is golden brown
Tip: If you don’t have a panini press you can cook the sandwich on a skillet over medium high heat. Just put a heavier skillet on top of the sandwich to weigh it down and press the bread.
Easy. Peasy. Delicious.