Description
50 % Caprese, 50% BLT, this Panini is 100% Good! Fresh Pesto Aioli, Mozzarella Cheese, Heirloom tomato, and of corse BACON!
Ingredients
Scale
- 4 slices fresh baked Sourdough
- 4 slices crispy Bacon
- 1 large Heirloom Tomato
- Whole milk Mozzarella
- 1 heaping Tbsp Pesto
- 1/4 Cup Mayonnaise
- 1 handful Arugula or Baby Spinach
Instructions
- Cook bacon per your desired method (I like to start mine in a cold skillet, and cook over medium heat. Flipping every minute or so until fat is rendered, and bacon is crispy)
- Slice tomato into approximately 1/4 inch thick slices
- Make aioli by mixing together pesto and mayonnaise, and spread a hearty layer on each piece of sourdough. Don’t be shy!
- Add a good amount of mozzerella, followed by tomato, bacon, and arugula
- Cook on a panini press until cheese is melted and you have some nice golden brown grill marks.
- Serve with additional Aioli, because dipping is fun, and it’s that good!
Notes
I like crispy bacon, but cook yours however you prefer. If your mozzarella is pre slice, consider a couple layers to get maximum melty goodness!
- Prep Time: 00:05
- Cook Time: 00:15
- Category: Sandwiches
- Cuisine: Italian American