Caprese Pesto Panini

Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, stirring frequently to prevent burning. Set aside to cool.

Make the pesto: In a food processor, combine 3/4 cup fresh basil leaves, toasted pine nuts, 2 garlic cloves, 1/4 cup grated parmesan, and 1 tablespoon lemon juice. Pulse until coarsely chopped.

With the food processor running, slowly drizzle in 1/4 cup olive oil until the mixture is smooth but still has some texture. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Slice the ciabatta rolls in half horizontally. Brush the cut sides with the remaining olive oil.

Slice the fresh mozzarella and tomatoes into 1/4-inch thick slices. Season the tomatoes with a pinch of salt.

Spread a generous layer of pesto on the bottom half of each ciabatta roll. Layer with mozzarella slices, tomato slices, and remaining basil leaves. Add prosciutto slices if using.

Drizzle 1 teaspoon of balsamic glaze over each sandwich and close with the top half of the roll.

Heat a panini press or skillet over medium heat. If using a skillet, place the sandwiches in the pan and press down with a heavy pot or pan.

Grill the sandwiches for 3-4 minutes on each side until the bread is golden and crispy and the cheese is melted.

Remove from heat, cut in half diagonally, and serve immediately.