Herb Pesto and Mozzarella Panini

An immersion blender makes fast work of preparing this pesto, which combines three varieties of fresh herbs: basil, mint and chives.

Yield:

Serves 4

Ingredients

1. 1/4 cup toasted pine nuts
2. 3/4 cup packed fresh basil leaves
3. 1/2 cup packed fresh mint leaves
4. 1/3 cup chopped fresh chives
5. 1 garlic clove, peeled
6. 1 Tbs. fresh lemon juice
7. 1/4 cup extra-virgin olive oil, plus more for brushing
8. 1/4 cup grated Parmigiano-Reggiano cheese
9. Salt and freshly ground pepper, to taste
10. 8 slices country-style bread, cut on the bias 1/4 inch thick
11. 8 oz. fresh mozzarella cheese, sliced 1/4 inch thick
12. 1 large tomato, thinly sliced

Directions

1. Put the pine nuts, basil, mint, chives, garlic, lemon juice and the 1/4 cup olive oil in a tall bowl or blending container. Using an immersion blender, blend until smooth. Stir in the Parmigiano-Reggiano, and season the pesto with salt and pepper.
2. Preheat a panini press to 400ºF or medium-high heat.
3. Brush one side of each bread slice with olive oil. Lay the slices oiled side down and spread the top of each slice with 1 Tbs. of the pesto. Arrange 3 or 4 mozzarella slices in a single layer on 4 of the bread slices, then top with a layer of tomato slices, dividing evenly. Season with salt and pepper. Top each with one of the remaining bread slices, oiled side up.
4. Place 2 sandwiches on the preheated panini press, close the lid, and cook until the bread is toasted and the cheese is melted, 3 to 4 minutes. Transfer the sandwiches to a cutting board and cut in half. Repeat with the remaining sandwiches. Serve immediately. Serves 4.

Notes