One of our favorite sandwiches is a panini. One made with pesto, tomatoes (fresh or roasted, depending on the time of year) and mozzarella cheese. It's simple and oh, so very good. The last two bites of my sandwich (pictured below) does not show how golden brown and beautiful these sandwiches are- I got too hungry and pulled the sandwich from the pan a little early.
Pesto and Tomato Panini
a loaf of crusty bread, sour dough is best if you have some
1/2 cup pesto
2 vine-ripened tomatoes, sliced (or use whole roasted tomatoes)
Slice bread 1/2 inch thick, two slices per sandwich. Butter one side of each slice of bread. Heat a fry pan or skillet to medium high heat. Spread pesto on the non-butter side of one of your bread slices and place butter-side down into your hot skillet. Lay 2-3 slices of tomato onto the bread, on top of the pesto. Sprinkle generously with mozzarella and top with the other slice, butter-side up this time. Repeat until you have as many panini as you like. Using some sort of a weight (I use a dinner plate-don't use plastic- placed on top on the panini with my jar of rice set on top), press the panini. Check the bottoms for color and and when you see a nice, golden brown color, flip the panini carefully. Press again and remove from the pan when both sides are golden brown and the cheese is melted. Serve and enjoy!