Italian Panini Recipe
A delicious bite of Italian ingredients: prosciutto, pesto, mozzarella and roasted red peppers
Ingredients
The Pesto
- 1 small clove garlic
- ¾ cup packed basil leaves
- ¼ cup fresh celery leaves
- 2 tablespoons walnut oil
- 1- teaspoon fresh lemon juice
- ¼ cup toasted walnuts
- ¼ cup grated parmesan cheese
- ½ teaspoon sugar
- ¼ teaspoon kosher salt
- 2 ciabatta rolls split
- 1 ball fresh mozzarella sliced
- 6 slices prosciutto
- 1 red bell pepper roasted, peeled, seeded, sliced
- 2 teaspoons hickory smoked balsamic vinegar or plain balsamic syrup
- shredded fresh basil
Instructions
- For the pesto: With food processor running drop garlic through feed tube and process until finely minced. Add basil, celery leaves and oil; pulse until combined. Add lemon juice, walnuts, parmesan, sugar and salt; blend until smooth scraping down sides of bowl, if needed.
- Spread generous amount of pesto evenly on bottom half of each roll.
- On top of the pesto evenly layer desired amount of the mozzarella, prosciutto and peppers.
- Drizzle peppers with balsamic, sprinkle with some shredded basil and cover sandwich with roll top.
- Gently press sandwich together.
- Grill sandwich in a lightly greased Panini maker or on a griddle, pressing with a weight, for 2 to 3 minutes per side or until golden brown.
Nutrition
Serving: 1 sandwichCalories: 535kcalCarbohydrates: 37gProtein: 15gFat: 37gSaturated Fat: 8gPolyunsaturated Fat: 18gMonounsaturated Fat: 10gTrans Fat: 0.03gCholesterol: 27mgSodium: 974mgPotassium: 379mgFiber: 4gSugar: 5gVitamin A: 2.594IUVitamin C: 80mgCalcium: 165mgIron: 1mg
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