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!
Ingredients (per Panini):
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)
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.
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.
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)