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 seasoned with the pepper, 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.
EU nutrition claims
- Source of protein: 4.3 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 686 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.9 g per serving
7.8 % of the 50 g daily maximum · 15.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
