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Ingredients
- 2 slices whole wheat bread
- 1/2 cup shredded part-skim mozzarella
- 1 Roma tomato, thinly sliced
- 8 fresh basil leaves
- Pinch of kosher or sea salt
- 1/8 teaspoon pepper
- 1 tablespoon extra-virgin olive oil
Directions
Spread olive oil with a pastry or basting brush over two slices of bread. Sprinkle each with salt and pepper.
Place one of the bread slices, oil-side down and top basil leaves, tomato slices, and mozzarella. Top with other piece of bread, olive oil side up.
Place a heavy-bottomed skillet on the stovetop over medium-high heat or use a Panini press.
If using a skillet, press down with lid to flatten sandwich a bit. Cook for about 2 minutes, until golden on the bottom, and flip. Repeat on other side.
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