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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 panini sandwich 233g Recipe makes 1 panini sandwich) The following items or measurements are not included below: 1 teaspoon pesto sauce |
||
| Calories 592 | ||
| Calories from Fat 198 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.0g | 33% | |
| Saturated Fat 9.1g | 45% | |
| Monounsaturated Fat 8.1g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 1392mg | 58% | |
| Potassium 370mg | 10% | |
| Total Carbohydrate 71.1g | 23% | |
| Dietary Fiber 4.2g | 16% | |
| Sugars 1.8g | ||
| Protein 26.0g | 51% | |
P. P. (Pesto Panini)
By: Sandi (From CA)
Apr 22, 2007
This is so easy, but so good. The key is to use a good quality pesto. Oh, and to make it truly outstanding, you have to invite me over. Really. It’s a well-known fact. 
You can use a grill with a foil-covered brick if you don’t have a press.
1 panini sandwich
Ingredients
- 2 slices French bread
- 1 teaspoon pesto sauce (homemade, preferably!)
- 1 teaspoon mayonnaise
- 1/2 roma tomato, sliced
- 1 slice swiss cheese
- 2 slices ham, Black Forest works well
- olive oil, a thin layer on outside of each bread slice
Directions
1
Preheat the panini press.2
Coat one side of each bread slice with olive oil. This will help prevent the sandwich from sticking to the press/grill.3
Mix the mayonnaise with the pesto and spread on the other side of each bread slice. (I admit to adding an extra teaspoon of pesto!) On that, layer the remainder in the following order: Swiss, tomato, ham.4
Close sandwich, making sure the oiled side is facing outward, pop it in the panini press, close, count to 240… or thereabouts… and EAT!
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- Course > Lunch/Snacks > Sandwiches
- Main Ingredient > Meat > Pork > Ham
- Main Ingredient > Eggs/Dairy > Cheese
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Occasion > Seasonal
- Occasion > To Go... > Camping
Featured Reviews for This Recipe
From: Sue L
On May 1, 2008
Yummy! I had mine on rye. Next time I might add a little more cheese just because I love cheese. I love the crispness my panini maker gave this-wonderful! Thanks for posting.
From: Witch Doctor
On Mar 21, 2008
Like MathMom, I do not have a panini press so I improvised with a George Forman small grill. The way the grill was angled, the sandwich kept sliding apart, so I used my electric grill and used an iron skillet for a press. Worked out great!!! Yummy!! I now make these all the time and share with my boys and sometimes neighbors. Started with the Classic Basil Pesto and now have gone through the entire selection of pestos including the Sun-Dries Tomato Pesto (My favorite). Thanks for posting.
From: MathMom.calif
On Apr 28, 2007
Really yummy and easy sandwiches. I don't have a sandwich press, so I just made them on a flat griddle, which was fine. I pressed them down with the spatula to flatten them. The pesto added a really nice flavor to the cheese/meat/tomato combo. I used Classic Basil Pesto as a jumping off point for homemade pesto. I also made these on homemade bread: Italian Herb Bread. We made two sandwiches for hubby and myself. One as written with ham and swiss. The other we made with proscuitto and fontina. I liked them both very much and would gladly eat either, but I preferred the prosciutto version to the ham. Just a bit more unusual and interesting to me. Will definitely make these again. Thanks!
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