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Hands-on time: 5 minutes
Total time: 8 minutes
- 2 slices whole-grain Italian bread
- 2 tsp prepared pesto
- 1 1/2 oz part-skim mozzarella cheese, sliced
- 1 plum tomato, sliced
- 2 large basil leaves
- Place bread on a work surface and spread 1 tsp pesto on each slice. On 1 slice, layer cheese, tomato and basil. Top with remaining slice of bread, pesto side down.
- Place sandwich in a hot panini press and grill until bread toasts and cheese softens, about 4 minutes.
Nutrients per sandwich: Calories: 306, Total Fat: 14 g, Sat. Fat: 5 g, Monounsaturated Fat: 6 g, Polyunsaturated Fat: 2 g, Carbs: 27 g, Fiber: 5 g, Sugars: 5 g, Protein: 18 g, Sodium: 485 mg, Cholesterol: 27 mg
BONUS MINI RECIPE:
If you’d rather whip up your own pesto at home, simply add the following to the bowl of a small food processor: 1 clove garlic, 2 tsp olive oil and 10 large basil leaves. Process until finely chopped, 1 to 2 minutes.