Mozzarella, Basil Pesto, and Peperonata Panini

• 4 ciabatta rolls
• 34 cup basil pesto (Basil Pesto)
• 6 ounces fresh mozzarella cheese, thinly sliced
• salt
• fresh ground black pepper
• 4 red bell peppers, cored, seeded, cut into 1-inch dice
• 2 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 1 pinch red pepper flakes
• kosher salt

1. See recipe #225648 for instructions on how to make peperonata; you will use 1 cup in this recipe.
2. Preheat a panini grill.
3. Slice off the domed top of the ciabatta rolls; the rolls should now be about 1 inch thick.
4. Split the rolls in half horizontally.
5. Spread the top halves of the rolls with basil pesto, covering them completely.
6. Spread the bottom halves of the rolls with a thin layer of peperonata.
7. Lay the mozzarella slices over the peperonata in a single layer.
8. Season with salt and pepper before covering the panini with the top half of the ciabatta.
9. Grill sandwiches for 4 minutes until the bread is golden brown and the cheese has set.
10. Cut each in half and serve immediately.

ciabatta rolls, basil pesto, mozzarella cheese, salt, fresh ground black pepper, red bell peppers, extra virgin olive oil, balsamic vinegar, red pepper, kosher salt

Taken from www.food.com/recipe/mozzarella-basil-pesto-and-peperonata-panini-232796 (may not work)