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Panini Margherita

Oxmoor House
Prep time 10 mins
Cook time 4 mins
Yield 4 servings (serving size: 1 sandwich)
Panini are pressed sandwiches served in Italy. A small appliance called a panini press is available in stores, but a heavy skillet placed on the sandwiches as they cook works just as well. You can even weigh down a lighter skillet with a brick wrapped in foil, a sack of flour, or canned goods.


  • 16 (1/8-inch-thick) slices plum tomato (2 large tomatoes)
  • 8 (1-ounce) slices rustic French bread loaf
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 12 fresh basil leaves
  • 8 teaspoons extra-virgin olive oil, divided
  • Cooking spray

Nutrition Information

  • calories 319
  • fat 15.7 g
  • satfat 4.5 g
  • protein 12.2 g
  • carbohydrate 31.8 g
  • cholesterol 16 mg
  • iron 1.7 mg
  • sodium 625 mg
  • caloriesfromfat 44 %
  • fiber 2.1 g
  • calcium 229 mg

How to Make It

  1. Divide tomato slices evenly among 4 bread slices; sprinkle evenly with salt and pepper. Sprinkle cheese evenly over tomatoes. Arrange basil leaves evenly over cheese, and top with remaining 4 bread slices. Drizzle 1 teaspoon olive oil over top of each sandwich, and coat with cooking spray.

  2. Place a grill pan or large nonstick skillet over medium-high heat until hot. Place sandwiches, oil sides down, in pan. Drizzle 1 teaspoon oil over top of each sandwich, and coat with cooking spray. Place a piece of foil over sandwiches in pan; place a heavy skillet on top of foil to press sandwiches. Cook 2 minutes or until golden brown. Turn sandwiches over; replace foil and heavy skillet. Cook 2 minutes or until golden brown. Serve immediately.

Oxmoor House Healthy Eating Collection