By Sasha Gordanier
Preheat your panini press or grill to medium-high heat.
Lay out the 4 slices of bread on a clean surface. Spread 1 tablespoon of pesto evenly on each slice.
On two of the bread slices, layer 2 slices of fresh mozzarella, 4 slices of tomato, and 4 basil leaves. Sprinkle a pinch of salt and pepper over the tomatoes and mozzarella.
Top each with the remaining bread slices, pesto side down, to form a sandwich.
Brush the outsides of each sandwich lightly with olive oil.
Place the sandwiches on the panini press or grill. Close the press and cook for about 5 minutes or until the bread is golden and the cheese is melted. If using a grill, press down with a spatula and flip the sandwiches carefully after 3 minutes to ensure even cooking.
While the panini are cooking, prepare the arugula salad. In a mixing bowl, combine 2 cups of arugula with 1 tablespoon of lemon juice, 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Toss to coat.
Once the panini are done, remove them from the press/grill and let them cool for a minute before slicing each sandwich in half.
Serve the panini warm, alongside the fresh arugula salad.
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This Lunch Italian Vegetarian recipe is ready in 25 minutes and features Ciabatta or sourdough bread, Fresh mozzarella, Tomato slices and other delicious ingredients. Contains 450 calories total.
Preheat your panini press or grill to medium-high heat.
Lay out the 4 slices of bread on a clean surface. Spread 1 tablespoon of pesto evenly on each slice.
On two of the bread slices, layer 2 slices of fresh mozzarella, 4 slices of tomato, and 4 basil leaves. Sprinkle a pinch of salt and pepper over the tomatoes and mozzarella.
Top each with the remaining bread slices, pesto side down, to form a sandwich.
Brush the outsides of each sandwich lightly with olive oil.
Place the sandwiches on the panini press or grill. Close the press and cook for about 5 minutes or until the bread is golden and the cheese is melted. If using a grill, press down with a spatula and flip the sandwiches carefully after 3 minutes to ensure even cooking.
While the panini are cooking, prepare the arugula salad. In a mixing bowl, combine 2 cups of arugula with 1 tablespoon of lemon juice, 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. Toss to coat.
Once the panini are done, remove them from the press/grill and let them cool for a minute before slicing each sandwich in half.
Serve the panini warm, alongside the fresh arugula salad.
Calories per Serving: 450
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