Grilled Bocconcini With Sun Dried Tomato Pesto

• Pesto
• One 210-mL jar sun-dried tomatoes in oil
• 1 medium clove garlic, minced
• 1/2 cup (125 mL) freshly grated Parmesan
• 1/4 tsp (1 mL) salt
• 2 tbsp (25 mL) toasted pine nuts or almonds
• 1/4 cup (50 mL) chopped fresh basil
• Sandwich
• 12 bocconcini, each about 11/2-inches (4-cm) in diameter
• 1/4 cup (50 mL) salted butter, softened
• 1 medium garlic clove, minced
• 1 tbsp (15 mL) finely chopped fresh parsley
• 8 to 16 slices bread

1. 1. Drain oil from tomatoes into a small dish. Place drained tomatoes in a blender. Add garlic, Parmesan, salt and 3 tbsp (45 mL) of reserved oil. Whirl, stopping to scrape down the sides of the blender frequently, until finely chopped. Whirl in pine nuts and basil until incorporated, but still visible. Scrape pesto back into empty jar, cover and refrigerate until needed. (Any remaining drained oil is delicious in a vinaigrette.)
2. 2. Cut each bocconcino into 4 slices. Stir butter with garlic and parsley. Butter 1 side of each slice of bread. Inside on 1 dry side, spread a thin layer of pesto. Top with pieces of cheese, dividing equally among sandwiches. Top with remaining slices of bread, dry side towards cheese.
3. 3. Heat a large frying pan over medium-low heat. Cooking in batches as needed, add sandwiches. Top with another frying pan, bottom-side down, so sandwich is compressed as it would be in a sandwich press. Grill 8 to 10 minutes, checking underside frequently or until golden on the underside. Flip sandwiches; replace frying pan weight. Continue grilling for 6 to 8 minutes or until underside is golden and cheese is just starting to ooze out sides. Cut sandwiches in half; serve right away with vinegary coleslaw or green salad.

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Taken from www.epicurious.com/recipes/member/views/grilled-bocconcini-with-sun-dried-tomato-pesto-52797261 (may not work)