Hello, my fellow foodie addicts!
This week’s blog features a creation of my very own! There’s also a story behind it, too. Here at Penn State we have a farmer’s market every Tuesday and Friday where all the local farmers, including many Amish, come and sell their fruits, vegetables, flowers and treats. As I was walking home from class yesterday I was checking out everything (not planning on buying anything because everyone was starting to close shop) when an old Amish couple offered me some tomatoes! I tried to pay but they wouldn’t let me, so I came home with four juicy organic tomatoes. Not knowing what to do with them or what recipe to make, I was inspired by Panera’s tomato mozzarella Panini (they brainwash their employees… just kidding?) but I don’t have a recipe so I made my own! It turned out AWESOME! My roommates loved it, and it’s COMPLETELY college student friendly. Feast your eyes, folks:
Prep: 10 minutes
Cook: 20 minutes
Yields 3 paninis
- 2 ripened large tomatoes
- 6 mozzarella string cheese sticks
- 2 tbsp. olive oil
- 1 tsp. basil
- Pinch of pepper
- Pinch of salt
- 2 cloves minced (or chopped) garlic
- 6 slices bread
- Prep the garlic sauce by combining the olive oil, basil, salt, pepper, and garlic in a small bowl.
- Butter the outsides of the bread, and spread the garlic sauce on the inside of one slice per panini.
- Slice the tomatoes and place a slice and a half or two slices on the bread.
- Peel the string cheese and put 2 sticks worth on each Panini on top of the tomatoes.
- Cover with the last piece of bread and place in a press, or on a covered skillet (so the heat goes through the sandwich).
- Heat until browned and the cheese is melted. Enjoy!