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Tomato, Mozzarella & Pesto Panini

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.7716
Energy (kCal)1053.36
Carbohydrates (g)25.4268
Total fats (g)94.752
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat a panini grill machine or a heavy skillet. | 2. Core the tomatoes and slice tomatoes and mozzarella 1/4" thick. | 3. Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt. | 4. Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter. | 5. Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.). | 6. Cut the sandwiches in half and serve warm. Enjoy! | 7. Note: | 8. This is also excellent with a slice of roasted red bell pepper in it! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beefsteak tomato 2 - - - -
    mozzarella cheese 1 ball - - - -
    wheat bread grain 12 slices sliced - - - -
    pesto sauce 1 cup 1053.36 25.4268 24.7716 94.75200000000001
    kosher salt - - - -
    butter unsalted - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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