Layer the mozzarella cheese slices and tomato slices along the bottom of the sandwich.
Spread the parsley pesto on the top of the sandwich. Press the sandwich closed. Toast in a panini machine on medium for about 5 minutes, until crispy and cheese is melted.
Remove, cut in half and enjoy!
Notes
This would also taste amazing with my basil pesto and my cashew pea pesto!How to store: Store leftover sandwiches wrapped in the refrigerator for about 2 days. Reheat them in a 350ºF oven until they’re warmed through.