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Mozzarella, Tomato, and Pesto Panini
Recipes
Mozzarella, Tomato, and Pesto Panini
4 servings
30 minutes total

Ingredients

  • ¼ cup unsalted butter
  • 1 loaf Bakery Tutto Cheese Medley bread
  • 1 medium tomato
  • 2 ½ tablespoons grated Parmesan cheese
  • ¼ cup basil pesto
  • 2 tablespoons extra-virgin olive oil
  • 8 slices mozzarella cheese
  • ½ teaspoon kosher salt
  • 1 cup fresh baby spinach
  • 2 oz roasted red bell pepper strips

Steps

    1. Set butter out to soften. Cut bread and tomato into 8 slices each. Arrange bread slices on work surface; brush 1 side of each slice with butter, then sprinkle evenly with Parmesan. Combine pesto and oil until blended, then brush onto remaining side of bread slices.
    2. Preheat sandwich press (or large, nonstick sauté pan) on medium 2–3 minutes. Fold mozzarella slices in half, then arrange on pesto side of bread; top 4 slices with tomatoes and salt, then top remaining 4 slices with spinach and peppers. Put sandwiches together butter-side out.
    3. Arrange sandwiches on press, in batches if needed; close press and cook 4 minutes or until cheese has melted and bread is crisp. Cut sandwiches in half; serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 590, Total Fat 37g, Sat Fat 16g, Trans Fat 0g, Chol 90mg, Sodium 860mg, Total Carb 43g, Fiber 1g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 20g, Vitamin D 0%, Calc 35%, Iron 6%, Potassium 4%