Sandwiches, Wraps & Panini
Basil & Pine Nut Panini
Prep Time: 15 min | Cook Time: 5 min | Servings: 2 | Calories: 387
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Prep Time
15 min
Cook Time
5 min
Servings
2
Calories
387
A panini can be delightful even when it’s meatless, as is the case with our basil and pine nut infused Italian recipe. Freshly chopped basil and pleasantly mild Sargento® Sliced Mozzarella Cheese that melts evenly between the toasted ciabatta bread make this elegant panini perfect for lunch.
Ingredients
- 1/4 cup pine nuts
- 1/4 cup chopped basil leaves
- 1 tsp. olive oil
- Salt and pepper
- 2 ciabatta rolls*
- 6 slices Sargento® Sliced Mozzarella Cheese
Directions
- Toast pine nuts in a dry skillet over medium heat or in a toaster oven until golden brown, 3 to 5 minutes. Toss toasted pine nuts with basil and olive oil. Season to taste with salt and freshly ground black pepper.
- Preheat panini pan or heat gas grill to medium-low.
- Slice off the tops of the ciabatta rolls. Split the rolls horizontally. Turn bottom halves up and top with 2 slices cheese, pine nut mixture and remaining 4 slices cheese. Close sandwiches with top halves of ciabatta rolls. Brush lightly with additional olive oil, if desired.
- Cook sandwiches in preheated panini maker or on gas grill for 4 to 5 minutes, turning once, until cheese is melted and bread is golden brown.
