Heirloom Tomato & Egg Brunch Panini

4 large eggs , beaten

1/2 teaspoon Kosher salt

1/4 teaspoon ground black pepper

4 teaspoons butter , divided

2 tablespoons BUITONI Refrigerated All Natural Pesto with Basil

2 Ciabatta rolls , split horizontally

1 medium heirloom tomato , cut into 1/3-inch slices

2 tablespoons finely sliced fresh basil

2 ounces smoked mozzarella cheese , thinly sliced

COMBINE eggs, salt and pepper in small bowl; set aside.

MELT 2 teaspoons butter in large, nonstick skillet over medium-high heat. Pour in egg mixture. Cook eggs by carefully pushing cooked portions at edges toward center until set; remove from heat.

SPREAD pesto evenly over bottom roll halves. Layer with cooked eggs, tomato, basil and cheese. Top with roll tops; secure with wooden picks.

MELT remaining 2 teaspoons butter in large, nonstick skillet over medium heat. Place sandwiches in skillet and cook, pressing frequently with the back of a spatula, for 4 to 5 minutes or until bottoms are golden brown. Carefully turn sandwiches over; continue to cook until top sides are golden brown and cheese is melted.

REMOVE wooden picks; cut in half and serve immediately.