Ciabatta panini with green pesto, mortadella and mozzarella
Ingredients
4 persons
- 2 red onions
- olive oil
- 4 tablespoons red wine vinegar
- 1 tablespoons sugar
- pepper
- salt
- 2 coeur de bœuf tomatoes
- 1 ciabatta
- 4 tablespoons Elvea Pesto Verde
- 200 Gram mortadella
- 2 bulbs Buffalo mozzarella
Preparation
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1
Cut two red onions into very fine half-moons. Heat a pan with a generous splash of olive oil and brown the onion for a few minutes. Add some red wine vinegar, a tablespoon of sugar, salt and pepper and simmer for a few minutes until the onion is candied.
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2
Cut the coeur de boeuf tomatoes into thick slices (add the small leftovers to the onions) and season with olive oil, pepper and salt.
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3
Heat a grill or panini machine.
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4
Cut the ciabatta lengthwise and generously spread both sides with the green pesto.
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5
Cut the mozzarella into thick slices. Arrange the mortadella on the ciabatta, then the mozzarella slices, the tomatoes and finally the candied onions.
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6
Close the ciabatta and grill for a few minutes. The mozzarella should not be melted inside. Super tasty!
