fresh mozzarella, tomato and basil panini

When it comes to sandwiches nothing compares to a fresh mozzarella, tomato and basil panini (except maybe a toasted peanut butter sandwich)…I really fancy Panera’s Signature Tomato & Mozzarella Panini, however sometimes I find it overly greasy tasting. I noticed when eating paninis at most restaurants, they are either loaded with butter or oil or the amount of pesto makes them taste unhealthy. To combat the greasiness factor, I choose to make my paninis with only fresh ingredients and avoid the pesto, butter and oil all together; I only use a bit of cooking spray on the panini press to get a nice crunch on the outside of the bread. :) Enjoy!

fresh mozzarella, tomato and basil panini lunch

fresh mozzarella, tomato and basil panini lunch

Ingredients (per Panini):

fresh mozzarella, tomato and basil panini ingredients

fresh mozzarella, tomato and basil panini ingredients

2 Slices Artisan Bread (Sourdough, Paesano, Asiago Cheese, etc.)
2 Tomato Slices
2 – 1oz Slices Fresh Mozzarella Cheese
4 TBSP Fresh Basil, Chopped
Salt & Pepper To Taste (optional)

Instructions:

While panini press is heating up, arrange 2 TBSP fresh basil on one slice of bread. Top with cheese and tomato slices. Arrange remaining 2 TBSP fresh basil on top of tomato slices. Sprinkle with salt and pepper to taste, if desired. Cover with 2nd slice of bread.

fresh mozzarella, tomato and basil panini - preparing your sandwich

fresh mozzarella, tomato and basil panini – preparing your sandwich

Lightly spray panini press with cooking spray. Place panini(s) on grill plate and close, pressing firmly. Cook about 5 minutes, or until cheese is melted and sandwich is heated through.

fresh mozzarella, tomato and basil panini - cooking

fresh mozzarella, tomato and basil panini – cooking

Cut panini in half and let cool 3 to 5 minutes before serving (tomatoes will be very hot!)

Yields 1 Panini

Weight Watchers: 1 Panini = 10 points plus (value could increase based upon bread choice)