- 2 heirloom tomatoes, sliced
- 1 ½ cups shredded mozzarella
- ¼ cup grated parmesan
- 1 cup fresh basil leaves, chopped
- 6 slices sourdough bread
- 2 tablespoons hatch chili jam, optional
- 4 tablespoons salted butter, at room temperature
Slice the tomatoes and place between layers of thick paper toweling to absorb extra moisture. Set aside.
Shred the cheeses and chop the basil leaves; set aside.
On the inside of half of each of the slices of bread, spread the hatch chili jam, if using. Evenly layer the cheeses, the tomatoes, and the chopped basil. Add the top piece of bread and butter the outside of the sandwiches.
Place the sandwiches in a skillet or on a panini press and cook until golden on each side, about 3-5 minutes per side - or 6-8 minutes total on the panini press. Remove from the heat, slice, and enjoy while warm.
- Yields: 3 servings
- Preparation Time: 20 minutes
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