|125 g||buffalo mozzarella|
|2 slices||focaccia bread|
|½ tsp||garlic powder|
|1 tsp||dried Italian herbs|
|1 tbsp||balsamic vinegar|
|2 tbsp||red pesto|
|olive oil for frying|
Trim off the top end of the zucchini and cut lengthwise into 4 thin slices. Slice the tomato and slice the mozzarella. Slice off the top of one piece of focaccia; this will be the bottom of the sandwich.
Preheat the grill pan over medium high heat. Add the olive oil and grill the zucchini slices for approx. 3 min. per side. Season with salt, pepper, garlic powder, and dried Italian herbs. Add water, balsamic vinegar, and honey to the zucchini and let it boil for approx. 2 min. Remove zucchini and set aside.
Spread the pesto on the top of the bottom piece of focaccia, and the underside of the top piece. Alternately layer the slices of tomato and mozzarella on the bottom piece and season with salt and pepper. Add arugula, grilled zucchini, and basil leaves.
Grill in a hot panini press for approx. 5 min. or until the cheese is slightly melted, and the sandwich is crusty and hot. Cut in halves or quarters and enjoy!