Grilled Caprese and Pesto Panini Recipe

Ingredients

• For the Pesto (makes about 2 cups):
• 4 cups Fresh Basil
• 1/2 lb Parmesan Cheese, cut up into chunks
• 4 lg cloves Garlic, peeled
• 4 tbsp Pine Nuts
• 1/3 cup Extra-virgin Olive Oil
• 1-1/2 tsp Sea or Rock Salt
• 2 slices Bread (San Luis Obispo, California sourdough preferred)
• 2 tsp Extra-virgin Olive Oil
• 3 slices Italian-style Fontina Cheese
• 2 oz Fresh Mozzarella Cheese, thinly sliced
• 3 slices Vine-ripened Tomatoes, about 1/4 inch thick
• 2 tbsp Pesto
• Salt, to taste
• Pepper, to taste
• Food Processor
• Air Tight Container (if storing pesto)
• Plastic Wrap (if storing pesto)