Slice the ciabattas open. Drain and squeeze the excess water out of the freshmozzarella and slice. Slice the firmmozzarella into strips. Slice the tomatoes.
2 Fill paninis
Spread the pesto evenly on the bottom slice. Load it up with the sliced tomatoes followed by the fresh and firmmozzarella. Season with a generous pinch of flakysalt and a crack of black pepper. Close the sandwich.
3 Toast paninis
Heat a large pan over a medium-high heat (see pro tip!). Add the ciabattas and place a smaller pan directly on top of them. Place a heavy weight (e.g. several cans) onto the smaller pan and fry for 3 min per side or until golden and crispy. Flip them carefully!
4 Toss salad
Meanwhile, combine the lollo with the oliveoil, balsamicglaze, salt and pepper in large salad bowl. Toss.
Slice the paninis in half and serve the lollosalad alongside.
Tips for fussy eaters
Serve with fries instead of salad on the side.
Use a griddle pan or panini press to get those characteristic toastie marks.
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