Pesto, Mozzarella and Tomato Panini

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

Ingredients

4
ciabatta sandwich rolls
2
tablespoons olive oil
1/2
cup basil pesto
8
slices mozzarella cheese
1
medium tomato, cut into 8 thin slices
1/2
teaspoon salt
1/4
teaspoon pepper

Directions

Directions

  • 1 Heat closed contact grill 5 minutes.
  • 2 Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
  • 3 When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.

Notes










Tips

Expert Tips

If you can’t find ciabatta rolls, you can substitute focaccia or 8 slices of country bread.

This sandwich is especially delicious when made with large beefsteak tomatoes at their peak of ripeness. When ripe tomatoes are not available, try using chopped cherry tomatoes. They are more reliably flavorful no matter what the season.

Fresh mozzarella can be used instead of the slices.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
430
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
8g
40%
Trans Fat
0g
Cholesterol
20mg
7%
Sodium
950mg
39%
Potassium
220mg
6%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
8%
Sugars
4g
Protein
15g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
35%
35%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.