Warm the flour tortillas in a dry skillet over medium heat for 1—2 minutes on each side, or until they are soft and pliable.
Spread a generous layer of hummus onto each tortilla, leaving a 1-inch border around the edges.
Arrange a handful of fresh spinach leaves on top of the hummus on each tortilla.
Place a portion of the roasted vegetables on top of the spinach leaves on each tortilla.
If desired, sprinkle a tablespoon of crumbled feta cheese and a sprinkle of chopped fresh parsley over the vegetables on each tortilla.
Drizzle a small amount of balsamic glaze over the vegetables on each tortilla, if desired.
Fold the sides of each tortilla towards the center, then roll the tortillas up tightly to enclose the filling.
Slice each rolled tortilla in half on the diagonal and serve immediately.
This recipe can easily be customized to include your favorite roasted vegetables, such as mushrooms, asparagus, or cherry tomatoes. Feel free to experiment with different types of hummus and add-ons such as olives or sun-dried tomatoes for added flavor.
Tomato and Mozzarella Panini with Pesto Sauce
Ingredients:
4 slices of sourdough bread
2 large tomatoes, sliced
1 cup of mozzarella cheese, sliced
½ cup of basil pesto
2 tablespoons of olive oil
1 garlic clove, minced
Salt and pepper to taste
Instructions:
Preheat your panini press or sandwich press.
In a small bowl, mix together the olive oil and minced garlic. Brush one side of each slice of sourdough bread with the garlic-infused olive oil.
On the opposite side of each slice of bread, spread a generous amount of basil pesto.
Place a layer of sliced tomatoes on top of the pesto on 2 of the slices of bread.
Arrange the mozzarella cheese slices on top of the tomatoes.
Season the cheese with salt and pepper to taste.
Place the remaining slices of bread on top of the cheese, pesto side down, to form sandwiches.
Once the panini press is hot, place the sandwiches inside and cook for 4—6 minutes, or until the bread is golden brown and the cheese is melted.
Remove the panini from the press and let them cool for a minute before slicing them in half.
If you don’t have a panini or sandwich press, you can also make this recipe using a regular skillet or grill pan. Simply cook the sandwiches over medium-high heat, pressing them with a spatula, and flipping them halfway through the cooking time until the bread is golden and the cheese is melted.