Whole Grain Panini with Tomato and Mozzarella

Mozzarella-Tomato Panini

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

Total Time4


  • 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

  • Cooking spray


  • 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.