recipe by Lori Ross

Round crusty rolls,
3/4 pound fresh mozzarella,  sliced
3 tomatoes, sliced thin

20 basil leaves

Basil pesto (optional)

1 tbsp butter

My favorite panini (sandwich) is made with tomatoes, mozzarella and basil pesto.  To make the sandwich, split rolls and cover inside of bottom roll with pesto, then layer mozzarella, basil leaves and sliced tomato. Put roll top in place and press down. You can eat it cold, or press the sandwich (like a panini) by placing a heavy skillet on top of the sandwich as it cooks on a buttered nonstick pan over medium-low heat for 5 minutes on each side or until is warmed all the way through.