Pesto, Plum and Fontina Panini

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Pesto, Plum and Fontina Panini is garlicky, tart, and cheesy. An incredible panini combination!

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Do you believe in love at first sight?

You know, the feeling you get when you first lay eyes on that special someone, sparks fly and you know you’re meant to be together forever?

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Sorry to be a Debby Downer but, I don’t.

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I know, I know. Wah, wahhhh… ;)

I personally believe you can’t fully love someone until you know what’s all up in the inside of the outside. Take Ben, for instance. I’ve known Ben since we were in Kindergarten and have always thought he was a little hottie.

Ow-ow!

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“Babe, don’t show that!” he’d probably say if he were sitting here with me. But guess what? He’s not. He’s at work. Ha!

Just kidding, I asked.

It wasn’t until we started dating the summer before our senior year of college that I got to see past the awfully nice exterior, and really get to know the hysterical, quirky, smart, thoughtful, gentlemanly interior.

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And that’s when I fell head over heels in luuuuuurve.

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The same rationale applies to tonight’s dinner. True, it looked pretty great on the outside, but when I really got to know it – when I sunk my teeth straight into the middle of that crispy, gooey Pesto, Plum & Fontina Panini – it was game over!

This might be my favorite Panini to date. No, for realsies.

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Fresh Asiago Cheese & Sundried Tomato Bread hugs garlicky pesto, sweet & sour plums and a thick layer of melty fontina cheese, which is griddled to Panini perfection.

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Pesto, Plum & Fontina Panini

Print this recipe!

Makes 4 sandwiches

Ingredients:
8 slices of bread (I used Great Harvest Asiago Cheese & Sundried Tomato Bread)
2 plums, thinly sliced
4 slices fontina cheese
butter

For the pesto:
20-25 fresh basil leaves
2 Tablespoons walnuts
2 Tablespoons parmesan cheese
1 garlic clove
salt & pepper to taste
2 Tablespoons extra virgin olive oil

Directions.

  1. Combine the basil, walnuts, parmesan cheese, garlic, salt and pepper in a food processor. Pulse until everything is finely ground. Stream in EVOO and pulse until smooth.
  2. Butter the outsides of two slices of bread, then lay them butter side down on a cutting board. Smear pesto on both slices, then layer on plums and fontina cheese. Press the bread together so the butter is on the outside and the pesto is on the inside, then repeat to make remaining sandwiches.
  3. Place sandwiches in a Griddler preheated to high, and cook until golden brown, ~3-4 minutes. Alternatively, cook in a heated skillet on both sides until golden brown.

Slice, then call your best friend to tell her how excited you are about your new relationship with this sandwich!!!!

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I was this close to adding bacon in here and I’m so glad I didn’t. The fresh pesto, plums and melted fontina just tasted so pure. The bacon would have totally muddled it up.

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And honestly? I think I’m breaking up with every other bread on the planet. This Asiago Cheese & Sundried Tomato bread was INsane. Look at the cheese pockets I found when slicing into it!

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Yeeeep. Me and this Pesto, Plum & Fontina Panini? Well, I think we’re about to become Facebook official.

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Good thing Ben’s not the jealous type. ;)

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~~~~~

Ok, so just because I don’t believe in love at first sight, doesn’t mean it doesn’t exist. Has anyone ever experienced LAFS, and have it work out?


An Open Letter + Indecent Vegetables!

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Dear Rain: That’s enough, I think. You’ve had your fun, but the constant downpours in the morning are wreaking havoc on my breakfast pictures, and the unbearable humidity is wreaking havoc on my running capabilities, leaving me breathless and uber sweaty. Please find another state to annoy. Best, IGE Ok,…

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