Pesto Mozarella Panini on Ciabatta

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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 2
Calories: 1892kcal

Ingredients

For Homemade Pesto:

  • 2 cups Fresh basil leaves
  • 2 cloves Garlic peeled
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup Pine nuts or walnuts
  • 1/2 cup Extra-virgin olive oil
  • Salt and pepper to taste

For the Panini:

  • 1 Ciabatta loaf cut into equal pieces
  • 4 slices Fresh mozzarella
  • 1 Tomato large, thinly sliced
  • 1/2 cup Fresh basil leaves
  • 2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 cup Carrots peeled and cut into 3 inch-long sticks
  • ½ cup Ranch dressing

Homemade Lemonade

  • 1 ½ cups Lemon juice fresh squeezed
  • 20 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes
US Customary - Metric

Instructions

  • Prep the ingredients per instructions above.
  • Making Homemade Pesto: In a food processor or blender, combine fresh basil leaves, peeled garlic cloves, grated Parmesan cheese, and pine nuts (or walnuts).
  • Pulse the ingredients until they are finely chopped.
  • With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the processor with a spatula to ensure everything is well combined.
  • Season the pesto with salt and pepper to taste. Adjust the seasonings if necessary and set aside.
  • Preheat your panini press or grill pan to medium-high heat.
  • Spread desired amount of homemade pesto sauce evenly on the bottom halves of the ciabatta.
  • Layer 2 slices of fresh mozzarella cheese on top of the pesto-covered ciabatta. Add a few slices of tomato on top of the mozzarella. Place fresh basil leaves over the tomatoes. Season with a pinch of salt and pepper to taste.
  • Top each sandwich with the remaining ciabatta halves to create a sandwich.
  • Brush the outer sides of the ciabatta with olive oil.
  • Place the assembled panini in the preheated panini press or grill pan.
  • Close the panini press or use a heavy pan or a sandwich press to press down on the sandwiches gently.
  • Cook for about 4-5 minutes until the ciabatta is crispy, and the mozzarella is melted.
  • Carefully remove the panini from the press or grill pan.
  • Let them cool for a minute, then slice each panini in half diagonally.
  • Mix all of the ingredients for the lemonade. Serve over ice if desired.
  • Serve your pesto mozzarella panini on ciabatta with carrots, ranch, and homemade lemonade.

Nutrition

Calories: 1892kcal | Carbohydrates: 151g | Protein: 49g | Fat: 127g | Saturated Fat: 26g | Polyunsaturated Fat: 34g | Monounsaturated Fat: 58g | Cholesterol: 77mg | Sodium: 2591mg | Potassium: 950mg | Fiber: 8g | Sugar: 26g | Vitamin A: 13440IU | Vitamin C: 90mg | Calcium: 714mg | Iron: 4mg

Pesto Mozarella Panini on Ciabatta

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings 2
Calories 1892 kcal

Ingredients
 
 

For Homemade Pesto:

  • 2 cups Fresh basil leaves
  • 2 cloves Garlic peeled
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup Pine nuts or walnuts
  • 1/2 cup Extra-virgin olive oil
  • Salt and pepper to taste

For the Panini:

  • 1 Ciabatta loaf cut into equal pieces
  • 4 slices Fresh mozzarella
  • 1 Tomato large, thinly sliced
  • 1/2 cup Fresh basil leaves
  • 2 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste
  • 1 cup Carrots peeled and cut into 3 inch-long sticks
  • ½ cup Ranch dressing

Homemade Lemonade

  • 1 ½ cups Lemon juice fresh squeezed
  • 20 oz Water
  • 2 TBSP Sugar use to taste
  • Ice cubes

Instructions
 

  • Prep the ingredients per instructions above.
  • Making Homemade Pesto: In a food processor or blender, combine fresh basil leaves, peeled garlic cloves, grated Parmesan cheese, and pine nuts (or walnuts).
  • Pulse the ingredients until they are finely chopped.
  • With the processor running, slowly drizzle in the extra-virgin olive oil until the pesto reaches your desired consistency. You may need to scrape down the sides of the processor with a spatula to ensure everything is well combined.
  • Season the pesto with salt and pepper to taste. Adjust the seasonings if necessary and set aside.
  • Preheat your panini press or grill pan to medium-high heat.
  • Spread desired amount of homemade pesto sauce evenly on the bottom halves of the ciabatta.
  • Layer 2 slices of fresh mozzarella cheese on top of the pesto-covered ciabatta. Add a few slices of tomato on top of the mozzarella. Place fresh basil leaves over the tomatoes. Season with a pinch of salt and pepper to taste.
  • Top each sandwich with the remaining ciabatta halves to create a sandwich.
  • Brush the outer sides of the ciabatta with olive oil.
  • Place the assembled panini in the preheated panini press or grill pan.
  • Close the panini press or use a heavy pan or a sandwich press to press down on the sandwiches gently.
  • Cook for about 4-5 minutes until the ciabatta is crispy, and the mozzarella is melted.
  • Carefully remove the panini from the press or grill pan.
  • Let them cool for a minute, then slice each panini in half diagonally.
  • Mix all of the ingredients for the lemonade. Serve over ice if desired.
  • Serve your pesto mozzarella panini on ciabatta with carrots, ranch, and homemade lemonade.

Nutrition

Calories: 1892kcalCarbohydrates: 151gProtein: 49gFat: 127gSaturated Fat: 26gPolyunsaturated Fat: 34gMonounsaturated Fat: 58gCholesterol: 77mgSodium: 2591mgPotassium: 950mgFiber: 8gSugar: 26gVitamin A: 13440IUVitamin C: 90mgCalcium: 714mgIron: 4mg
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