BLT panini
"Recipe source: Bon Appetit (June 2008)"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (177.9 g)
- Calories 167.1
- Total Fat - 11.4 g
- Saturated Fat - 2.3 g
- Cholesterol - 12.8 mg
- Sodium - 666.1 mg
- Total Carbohydrate - 13.2 g
- Dietary Fiber - 2.2 g
- Sugars - 4.9 g
- Protein - 5.1 g
- Calcium - 141.9 mg
- Iron - 1.1 mg
- Vitamin C - 18.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a food processor add the basil leaves and next 4 ingredients (-salt) and chop. With the machine running add the 1/4 cup oil and process until pureed. Transfer pesto to bowl and season with pepper and then whisk the mayonnaise until the pesto.
Step 2
Preheat oven to 325 degrees F.
Step 3
Divide the pancetta slices between 2 baking sheet and roast for 30 minutes or until slices shrink. Let cool.
Step 4
Sprinkle the tomato slices with pepper.
Step 5
Toast bread. Spread 2 tablespoons pesto mayonnaise over each bread slice. Arrange half of the pancetta slices over 6 bread slices. Top with arugula, tomato, the rest of the pancetta and then top with the bread slices.
Tips
No special items needed.
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