Pesto Panini
Time: 30 minutes
Serving Size: 4-5
Ingredients
Sourdough bread, pesto, garlic butter, sriracha, sautéed onions & mushrooms, chipotle Cholula sauce, fresh mozzarella, jalapeños, thin avocado slices, sun-dried tomatoes, truffle oil
Pesto: 2 tbsp toasted pine nuts, 3-4 tbsp finely grated parmigiano reggiano, 1 tsp lemon juice, 1/4 cup olive oil, 2 garlic cloves, a handful of basil ~3/4 cup, salt (to taste)
Veggies
Sauté sliced onions with 1 tbsp olive oil.
Sauté washed mushrooms with oil first, then add in 1 tbsp lemon juice - on high heat.
Pesto
Add all pesto ingredients to a bullet blender and blend until desired consistency.
Assemble
Add pesto to one side of the bread & sriracha to the other.
Add all ingredients listed above to one side. + chipotle cholula sauce & truffle oil
Add to a non-stick pan on medium heat with some butter, and cook both sides until golden brown. Cover with a lid and cook until the cheese melts. Don’t burn the bread.
Serve with a side of jalapeño chips, kale chips, or eggplant parm & enjoy.