Mozzarella Pesto Panini Recipe
Let this mozzarella pesto panini transform your lunch into a dining experience. The saltiness of the pesto combined with the acidity of the tomatoes is the perfect balance of flavours.
Equipment
- Knife and cutting board
Ingredients
- 50 g tomato approx. ½ a medium tomato or 4 slices
- 90 g pizza mozzarella
- 2 tbsp pesto
- 4 slices of Italian loaf or rye bread
- 2 tbsp butter or cooking spray if using a panini press or indoor grill
- Pinch ground black pepper
Instructions
- Slice the tomato and cheese, if you are using a block of cheese.50 g tomato, 90 g pizza mozzarella
- Get your room-temperature butter and the pesto ready.
- Butter two slices of bread on one side then flip and spread the pesto onto the bare side.2 tbsp pesto, 2 tbsp butter, 4 slices of Italian loaf or rye bread
- Move the slices with butter and pesto to a pan, buttered side down. Turn the heat to medium. Then top the pesto side with tomato, ground black pepper and cheese.
- Butter the remaining two slices. Make sure you butter the right side to match the slices in the pan. Now close the sandwich by topping it with the buttered slices, buttered side up.Pinch ground black pepper
- Cover the pan with a lid and cook for 4-5 minutes. Then flip the sandwiches using two spatulas and cook uncovered for 2-3 minutes. Pay close attention not to over toast the bread.
- Remove the sandwiches from the pan and serve. Be careful, they’ll be very hot inside!
Video
Nutrition
Nutrition Facts
Mozzarella Pesto Panini Recipe
Amount per Serving
Calories
521.2
% Daily Value*
Fat
41.1
g
63
%
Saturated Fat
21.8
g
136
%
Trans Fat
0.6
g
Polyunsaturated Fat
3.3
g
Monounsaturated Fat
9.3
g
Cholesterol
66.8
mg
22
%
Sodium
662.1
mg
29
%
Potassium
184
mg
5
%
Carbohydrates
24.1
g
8
%
Fiber
1.9
g
8
%
Sugar
14
g
16
%
Protein
14.3
g
29
%
Vitamin A
1164.9
IU
23
%
Vitamin C
3.4
mg
4
%
Calcium
257.4
mg
26
%
Iron
1.2
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
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