On a chilly day, there is nothing better than a hot sandwich. When you order a Panini at a restaurant they are often loaded with butter. This recipe skips the butter and swaps white bread for whole grain. If you don’t have a Panini press at home, a grill pan or a George Foreman works great, too. Pair with a piping hot cup of tomato soup (cream-free).
By Toby Amidor, MS RD
8 slices Nature’s Own 100% Whole Grain bread
8 teaspoons store-bought pesto
6 ounces fresh mozzarella, cut into 8 slices
2 roma or plum tomatoes, sliced
8 basil leaves
Spread 1 teaspoon of pesto on each slice of bread.
On each of 4 slices of bread, place 3 slices of tomato, then 2 slices of mozzarella, and then 2 sliced basil leaves.
Top with second slice of bread.
Spray a grill pan with nonstick cooking spray and heat over a medium flame.
Place one sandwich onto grill pan and press with Panini press or place a heavy pan on top of the sandwich.
Cook for 3 minutes on each side, until the cheese starts melting.
Repeat with remainder of sandwiches.