It may seem like a no-brainer, but with three types of ooey, gooey cheese, juicy, ripe tomato slices, and fragrant basil layered between crunchy artisan bread, this panini recipe is nothing short of brilliant. Use seasonal and local (or homegrown!) heirloom tomatoes and basil in this sandwich for a true summertime experience. Pair it with a glass of chilled white wine or some freshly brewed summery iced tea.
Use an herbed fresh goat cheese instead of Boursin if you’d like. We've got a great recipe for homemade goat cheese if you're feeling really ambitious!
garlic-and-herb cheese spread such as Boursin, 3 Tbsp
mozzarella cheese, 2 oz, thinly sliced
provolone cheese, 2 oz, thinly sliced
crusty country-style bread, 4 slices, each about 1/2 inch thick
olive oil, 1 Tbsp
ripe but firm tomato, 4 thin slices
fresh basil leaves, 6 large
From the Organic Authority Files
1. Preheat the sandwich grill. Brush 1 side of each bread slice with oil, then spread the unoiled sides with cheese spread, dividing it evenly. On 2 of the bread slices, layer half of the mozzarella and half of the provolone, then the tomato slices and basil leaves, dividing them evenly. Divide the remaining mozzarella and provolone on top. Place the remaining 2 bread slices on top, cheese sides down, and press gently.
2. Place the panini in the grill, close the top plate, and cook until the bread is golden and toasted and the cheese is melted, 3–5 minutes. Serve.
This recipe comes from Perfect Panini by Jodi Liano.
Recipe reprinted with permission by Weldon Owen, July 16, 2013.