Panini Margherita

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.

Yield: 4 servings (serving size: 1 sandwich)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 319
  • Fat: 15.7g
  • Saturated fat: 4.5g
  • Protein: 12.2g
  • Carbohydrate: 31.8g
  • Cholesterol: 16mg
  • Iron: 1.7mg
  • Sodium: 625mg
  • Calories from fat: 44%
  • Fiber: 2.1g
  • Calcium: 229mg

Ingredients

  • 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

Preparation

  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.
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