in the kitchen
Ingredients
- 2 ciabatta rolls, split
- 200 g fresh mozzarella, sliced
- 2 large tomatoes, sliced
- 4 tbsp basil pesto
- For soup: 600 g ripe tomatoes halved, 1 onion, 3 garlic cloves, olive oil, 500 ml vegetable stock, basil
Method
1
Roast soup tomatoes, onion and garlic with oil at 180 C for 35 minutes. Blend with stock and basil; season.
2
Spread pesto on ciabatta. Layer mozzarella and tomato. Press in a panini press or griddle pan with a heavy weight, 3 minutes per side.
3
Ladle hot soup into bowls.
4
Serve panini alongside the soup with extra basil leaves.