Pesto, Mozzarella and Tomato Panini

Pesto, Mozzarella and Tomato Panini

Dinner ready in 20 minutes! Enjoy classic grilled tomato and cheese sandwich with an Italian twist - a wonderful meal.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

sandwiches

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
  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.
Makes 4 sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Sandwich)
  • Calories 430
    • (Calories from Fat 270),
  • Total Fat 30g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 950mg;
  • Total Carbohydrate 26g
    • (Dietary Fiber 2g,
    • Sugars 4g),
  • Protein 15g;
Percent Daily Value*:
    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 Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.