Grilled Cheese Panini
Created by Galley_Wench on April 12, 2012
- Servings: 2
- Prep Time: 5m
- Cook Time: 5m
- Recipe #5164
Ingredients
- SANDWICH
- 4 ounces sliced bread (4 slices sourdough bread, thick cut)
- 2 ounces Cambozola cheese (2 slices)
- 2 ounces Harvarti cheese (2 slices)
- 2 ounces Gouda cheese (2 slices)
- 2 slices tomatoes (sliced thick roma)
- Basil pesto (see recipe below)
- Salt & pepper
- PESTO
- 1/2 cup pine nuts
- 2 cups fresh basil leaves
- 1 cup fresh Italian parsley leaves
- 1/2 cup Parmesan cheese, grated (or Romano)
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/2 cup olive oil (extra-virgin)
How to Make
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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.
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Step 2: If using a panini press turn it on to preheat. If using a cast iron pan place on medium to preheat.
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Step 3: Spread one side of the bread with pesto and place tomato slices on two slices of bread.
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Step 4: Salt and pepper to taste.
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Step 5: Layer the cheeses on top of the tomato and place another slice on top to make a sandwich.
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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).
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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.
Nutritional Facts
- 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