Pressed Pesto, Mozzarella and Tomato Panini
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Oiled crusty bread is spread with pesto, layered with mozzarella, blotted tomato and basil, and pressed in a pan under a weight for about 4 minutes, then 2-3 minutes on the second side.
Always check the labels of the products you use.
Method
- 1
Blot the tomatoes. Lay the tomato slices on paper towels for 5 minutes.
- 2
Oil the bread. Brush one side of each slice with oil.
- 3
Build. Spread pesto on the unoiled side, then layer mozzarella, tomato, basil and more mozzarella.
- 4
Press. Cook under a heavy pan over medium heat about 4 minutes until deep golden.
- 5
Flip. Turn and press 2-3 minutes more until the cheese melts.
- 6
Serve. Rest 2 minutes and cut on the diagonal.
Storage
Best eaten warm. Refrigerate leftovers within 2 hours and re-crisp in a dry pan.
Equipment
- large non-stick frying pan, or a panini press
- a heavy saucepan or second pan to weigh the sandwiches
- pastry brush
- paper towels
- spatula
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 503 kcal |
| Protein | 21.6 g |
| Carbohydrate | 48.9 g |
| of which sugars | 6.7 g |
| of which free sugars | 3.9 g |
| Fat | 25 g |
| of which saturates | 9.9 g |
| Fibre | 2.8 g |
| Salt | 2.33 g |
Protein per 100 kcal
4.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
