Caprese Panini

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 782kcal

Ingredients

Caprese Panini

  • 4 TBSP Pesto sauce
  • 4 slices Sourdough bread
  • 4 oz Fresh mozzarella sliced
  • 2 tsp Extra-virgin olive oil drizzled
  • 1/2 cup Arugula
  • 4 slices Tomato
  • Salt to taste
  • Black pepper to taste
  • Nonstick spray
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Lemonade

  • 24 oz Lemonade cold
US Customary - Metric

Instructions

  • Prep ingredients per the instructions above.
  • Preheat a panini grill (or skillet over medium low heat). While heating, make the panini.
  • Spread the pesto onto one side of each slice of bread. Layer with arugula, mozzarella drizzled with olive oil, and tomato seasoned with salt and pepper.
  • Grill the panini: Spray the panini grill with nonstick spray and heat. If using a panini grill, press the sandwich down, and cook until the bread is crispy and the cheese is melted. 
    (If using a skillet, cook both sides of the sandwich until golden brown and melted while covering it with a lid).
  • To serve: Cut each panini in half and enjoy with chips, pickle, and lemonade.

Nutrition

Calories: 782kcal | Carbohydrates: 92g | Protein: 23g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 47mg | Sodium: 1601mg | Potassium: 681mg | Fiber: 5g | Sugar: 47g | Vitamin A: 1677IU | Vitamin C: 16mg | Calcium: 459mg | Iron: 3mg

Caprese Panini

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 782 kcal

Ingredients
 
 

Caprese Panini

  • 4 TBSP Pesto sauce
  • 4 slices Sourdough bread
  • 4 oz Fresh mozzarella sliced
  • 2 tsp Extra-virgin olive oil drizzled
  • 1/2 cup Arugula
  • 4 slices Tomato
  • Salt to taste
  • Black pepper to taste
  • Nonstick spray
  • 2 oz BBQ potato chips
  • 2 Pickle spears

Lemonade

  • 24 oz Lemonade cold

Instructions
 

  • Prep ingredients per the instructions above.
  • Preheat a panini grill (or skillet over medium low heat). While heating, make the panini.
  • Spread the pesto onto one side of each slice of bread. Layer with arugula, mozzarella drizzled with olive oil, and tomato seasoned with salt and pepper.
  • Grill the panini: Spray the panini grill with nonstick spray and heat. If using a panini grill, press the sandwich down, and cook until the bread is crispy and the cheese is melted. 
    (If using a skillet, cook both sides of the sandwich until golden brown and melted while covering it with a lid).
  • To serve: Cut each panini in half and enjoy with chips, pickle, and lemonade.

Nutrition

Calories: 782kcalCarbohydrates: 92gProtein: 23gFat: 36gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 0.03gCholesterol: 47mgSodium: 1601mgPotassium: 681mgFiber: 5gSugar: 47gVitamin A: 1677IUVitamin C: 16mgCalcium: 459mgIron: 3mg
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