Featured Recipe

ENTREE: Italian Grilled Cheese Panini w/ Basil Oil

Ingredients

2 cups packed fresh basil leaves, blanched, plus 24 additional leaves (not blanched)
1 cup extra-virgin olive oil
Salt and course ground black pepper
1 loaf ciabatta bread or panini bread, sliced about ½-inch thick
2 cloves roasted garlic
1 lb buffalo mozzarella cheese, cut into 18 slices
Butter at room temperature
2 tomatoes, sliced

Instructions

In a bowl of a food processor fitted with the blade attachment, place the blanched basil and olive oil. Blend on high until all the basil is chopped and oil appears bright green. Strain oil through a fine sieve or cheesecloth into a bowl, season with salt and pepper and set aside.
Preheat panini grill. Working on a flat, clean, and dry work surface, lay out 6 slices bread. Spread roasted garlic on each slice of bread. Divide mozzarella cheese slices among the 6 slices of bread, layering evenly. Top with sliced tomato and reserved basil leaves. Drizzle tomatoes with basil oil. Top with remaining 6 slices of bread.

Spread butter on top pieces, coating bread evenly. Place sandwiches on grilling surface, butter side down, then butter additional side, lower lid and cook for 10 minutes until browned and crisp. Remove from heat, let rest for 3 minutes, then slice in half and serve.

Recipe Courtesy of: Panini and Other Great Grilled Sandwiches, Dwayne Ridgaway

 

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