cheesy, heirloom panini

from 101 cookbooks

so we are staying at a tiny studio in san diego, and there is the bare minimum here in terms of a kitchen. however, we found a george foreman grill on the shelf, so obviously we needed to make paninis. i’ve been wanting to revisit this recipe for a while. it’s one i made all the time in high school. first you make a delicious ricotta spread in a food processor with fresh chives, basil and garlic (jdid this part and adamantly wants credit for it). then you make a panini with the spread, heirloom tomato, and fresh mozzarella. everything melts together into a delicious mess. just make sure the cheese doesn’t hang off the end the recipe calls to make these into “batons,” but that seems like the most impractical thing ever. i highly recommend this easy, tried and true recipe.