Pesto Potato Caprese Paninis

Pesto Potato Caprese Paninis





Prep Time: 20 Min
Cook Time: 10 - 15 Min

Yields: 4 Sandwiches

WHAT YOU NEED

• 8 slices Sourdough Bread
• Butter / Margarine
• 1 Large Russet Potato, scrubbed & sliced on the thinnest setting on the mandolin. (Approx 10 - 12 slices)
• Vegetable Oil
• 2 Roma Tomatoes, sliced
•  8 Slices Pizza Mozzarella
• Mayonnaise
• Balsamic Reduction
• 2 cloves Garlic, lightly smashed
• Sea Salt, Pepper Flakes, Italian Seasoning, Cracked Pepper

PESTO

• 1 C Fresh Basil
• 1/2 C Fresh Parsley
• 1/2 Lemon, juiced
• 1/4 C Raw Walnuts
• 1 Tbsp. Hemp Hearts
• 1/4 C Grana Padano, grated
• 2 cloves Garlic, crushed
• 1/4 Tsp. Red Pepper Flakes
• 1/3 C + 1 Tbsp. EVOO
• 1 Tbsp. Water
• 1/2 Tsp. Sea Salt

DIRECTIONS

• Preheat oven to 425 F
• Gently overlap the potato slices in 2 rows on a parchment lined baking sheet. Drizzle them with vegetable oil and season liberally with sea salt, pepper, red pepper flakes, and Italian seasoning. Bake for 12  - 15 minutes, carefully flip, season again with salt, pepper, pep flakes, and Italian seasoning, and return to the oven for another 12ish minutes until crispy edges are prominent. Remove and set on to a wire cooling rack.
• As the potatoes cook, add everything for the pesto to a blender and blend until desired consistency (I like mine pretty emulsified.)
• Begin heating a grill pan set to just about medium heat and let that preheat while you assemble.​

• ASSEMBLY - Butter the outside of the sourdough slices. Then, start with a good smear of the fresh pesto followed by sliced tomatoes, sliced pizza mozz, 2 - 3 crispy potatoes, additional pesto, balsamic reduction drizzle, and mayo on the top piece of bread. Close and move the sams to the grill pan.
• Cook a few minutes per side until golden brown, crispy, with melty cheese. Once the sandwiches are finished, immediately brush the crusty bread with the garlic cloves and serve cut in half. ENJOY!
• Refrigerate any remaining pesto for up to 3 days.

HAPPY VEG