Fresh Herb Pesto & Fontina Panini

Ingredients

• 1 clove Garlic, Peeled And Roughly Chopped
• 1 whole Handful Of Fresh Basil, Roughly Chopped
• 1 whole Handful Of Fresh Mint, Tough Stems Removed
• 1 whole Handful Of Fresh Chives, Roughly Chopped
• 1 whole Large Handful Of Fresh Parsley, Roughly Chopped
• ½ cups Olive Oil
• 1-½ Tablespoon Pecorino Romano Or Parmesan Cheese (grated)
• Butter, At Room Temperature
• 8 slices Sourdough Bread
• 8 ounces, weight Wedge Of Fontina Cheese, Sliced

Preparation Instructions

In a small food processor combine the garlic and herbs. Pulse to chop. While the processor is running, slowly stream in the olive oil. Add in the grated cheese and pulse to combine.

Preheat a panini press and butter one side of each slice of bread. Lay one slice (butter side down), top with slices of Fontina and spoon on a few tablespoons of pesto and top with the second slice of bread (butter side up). Press down and grill the panini until deep golden and crispy.

Slice and devour.