Grilled Cheese Panini
"Just made a great 'panini' sandwich for lunch so decided I need to post it. The great thing about panini's is you can make any leftover taste wonderful! I used three different types of cheeses, but feel free to experiment with whatever you have on hand. Just don't leave out the pesto. If you don't have a panini a two cast iron skillets can be substituted."
Ingredients
- SANDWICH
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- PESTO
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Nutritional
- Serving Size: 1 (257.5 g)
- Calories 960.1
- Total Fat - 84.5 g
- Saturated Fat - 12.8 g
- Cholesterol - 15.8 mg
- Sodium - 795.3 mg
- Total Carbohydrate - 37.4 g
- Dietary Fiber - 4.5 g
- Sugars - 5.3 g
- Protein - 19.6 g
- Calcium - 501.2 mg
- Iron - 7 mg
- Vitamin C - 49.1 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.
Step 2
If using a panini press turn it on to preheat. If using a cast iron pan place on medium to preheat.
Step 3
Spread one side of the bread with pesto and place tomato slices on two slices of bread.
Step 4
Salt and pepper to taste.
Step 5
Layer the cheeses on top of the tomato and place another slice on top to make a sandwich.
Step 6
Drizzle olive oil in pan/griddle and brush tops with olive oil and place the sandwich in the panini press or hot skillet (If using a skillet, place another skillet on top to press down).
Step 7
Cook for 2 to 3 minutes then turn over (replace skillet if not using panini press). Sandwich is done when golden brown and the cheese is melted.
Tips
No special items needed.