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Add a photoCreate a delicious grilled panini sandwich that just melts in your mouth. This panini has fresh basil pesto, fresh tomatoes, and cheese on a bread of your choice.
Ingredients
- Basil Pesto:
- 2 cups loosely packed fresh basil leaves (16oz)
- 2 medium garlic cloves, peeled
- 1/3 cup parmesan cheese
- 1/3 cup pine nuts (can be omitted)
- 1/2 cup extra virgin olive oil
- salt and pepper
- -------------------------
- Panini:
- 4 slices of choice bread (Italian bread or Panini bread)
- 1 large beefsteak tomato
- 4 Tblsp basil pesto
- 2 slices of swiss cheese
- cooking spray (Coconut Oil)
Directions
Preheat panini grill
Basil Pesto:
1.
Wash basil leaves and pat dry with paper towels and place in food processor.
2.
Add pine nuts, garlic, Parmesan cheese to processor.
3.
With food processor machine running slowly pour through the feed tube the olive oil.
4.
If the sauce is dry (it should be a thick paste) add a little more olive oil.
5.
Process to rough paste in food processor.
6.
Season with salt and ground black pepper to taste.
7.
Use immediately or store in a covered glass jar with about 1 inch of olive oil placed on top of pesto, store in the refrigerator for up to 1 week.
Building the panini:
1.
Take 2 slices of bread and spread the pesto on each slice.
2.
Slice the tomato into 1/2 inch slices, omit the ends and place on top of pesto.
3.
Add salt and pepper on tomato slices.
4.
Place 1 slice of swiss cheese.
5.
Place other slice of bread on top of cheese.
Grilling panini:
1.
Spray a non stick griddle pan or panini press with cooking spray.
2.
Spray top of panini.
3.
Cook panini on medium heat for 2 minutes or until cheese is partially melted.
4.
If using a griddle pan, place a heavy weight on top of bread (can use a small plate).
5.
Turn over and cook for another 2 to 3 minutes until cheese oozes out slightly.
6.
No need to turn over if using a panini press, cook for up to 5 mins or until cheese is softened.
Remove panini from grill or griddle pan
1.
Place panini on a plate, cut in half and garnish with a fresh basil leaf, pickle spear, and potato chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 134g | |
| Recipe makes 2 servings | |
| Calories 781 | |
| Calories from Fat 689 | 88% |
| Total Fat 78.63g | 98% |
| Saturated Fat 16.19g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 311mg | 13% |
| Potassium 202mg | 6% |
| Total Carbs 5.75g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.21g | 1% |
| Protein 16.97g | 27% |
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