Paneer Pesto Grilled Panini
#trestellekitchenhack: No panini press or grill? A skillet works great, but to get that ‘pressed sandwich’ look, cover a brick with aluminum foil and use that as the weight to flatten your panini whilst it’s in the skilletPrep Time:
10 minutes Ready In:
30 minutes or less Serves:
1 350g pkg Tre Stelle® Paneer, cut into 6 – ¼” slices 1 cup pesto 1 baguette (or 4 medium ciabatta buns) ½ cup roasted red peppers slices 8 basil leaves 1 cup arugula (optional) salt and freshly ground black pepper olive oil to drizzle onto bread
Spread pesto evenly onto each side of the Paneer slices; place in a bowl, cover and refrigerate until ready to use. Cut baguette or buns lengthwise. Drizzle a little olive oil onto bottom half of bread; top with red pepper slices, season with salt and pepper. Top red pepper layer with Paneer and loosely scatter arugula over Paneer. Cover with top half of bread. Cook in a panini press/grill or place on a non-stick skillet over medium heat, press down with a spatula and cook until both sides are golden.