Pesto Mozzarella Panini On Ciabatta
Servings 2
Calories 782kcal
Ingredients
Panini
- 2 Ciabatta rolls
- 4 TBSP Pesto sauce or homemade see notes
- 4 slices Fresh mozzarella
- Salt to taste
- Black pepper to taste
- 1 Tomato sliced
- ¼ cup Red onion sliced thin
- 1/2 cup Fresh basil leaves
- 2 TBSP Extra-virgin olive oil
- 2 oz Potato chips
- 2 Pickle spears
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
Instructions
- Preheat your panini press.
- Spread pesto sauce evenly inside the ciabatta.
- Layer with fresh mozzarella cheese seasoned with salt and pepper, tomato, onion, and basil. Top with the remaining halves to create a sandwich.
- Brush the outer sides of the ciabatta with olive oil. Place the assembled sadnwich on the panini press.
- Cook for about 6 - 10 minutes until the ciabatta is crispy, and the mozzarella is melted. Cut in half.
- Mix all of the ingredients for the lemonade. Serve over ice if desired.
- Serve the panini with chips, pickles, and homemade lemonade.
Notes
Homemade Pesto
2 cups Fresh basil
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, to taste
Black pepper, to taste 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.
2 cups Fresh basil
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, to taste
Black pepper, to taste 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.
Nutrition
Calories: 782kcal | Carbohydrates: 70g | Protein: 22g | Fat: 48g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 1077mg | Potassium: 702mg | Fiber: 4g | Sugar: 19g | Vitamin A: 1824IU | Vitamin C: 64mg | Calcium: 376mg | Iron: 1mg