Caprese Panini With Pesto Recipe Video
Ingredients
| Fresh basil leaves | 1⁄4 Cup (4 tbs) (for pesto) | |
| Pine nut | 1 Tablespoon (for pesto) | |
| Parmesan cheese | 2 Tablespoon, grated (for pesto) | |
| Garlic | 1 Clove (5 gm) | |
| Hoagie rolls | 4 , sliced lengthwise | |
| Tomato | 2 Large, slice | |
| Mozzerella | 8 Ounce, slice | |
| Extra virgin olive oil | 6 Tablespoon (1/4 cup for pesto+2 tablespoons for brushing hoagie rolls) |
Nutrition Facts
Serving size
Calories 816 Calories from Fat 398
% Daily Value*
Total Fat 44 g67.1%
Saturated Fat 10.5 g52.5%
Trans Fat 0 g
Cholesterol 49.9 mg16.6%
Sodium 1341.5 mg55.9%
Total Carbohydrates 76 g25.5%
Dietary Fiber 3.9 g15.6%
Sugars 8.4 g
Protein 30 g59.5%
Vitamin A 25% Vitamin C 20.4%
Calcium 54.6% Iron 19.1%
*Based on a 2000 Calorie diet
Directions
1. For pesto, in blender, add basil, pine nuts, garlic, and parmesan. Pulse them together.
2. Pour olive oil, and blend until smooth. Keep it aside.
MAKING
3. Slice hoagie rolls lengthwise into half. Brush olive oil lightly on top.
4. On hot grill, toast the cut sides of hoagie rolls until lightly browned.
5. Spread pesto on toasted sides.
6. Place sliced tomatoes on each hoagie bottom.
7. Top it with mozzarella, and cover it with the other slice.
8. In a Panini pan, place roll, and grill on both sides until cheese melts.
SERVING
9. Serve caprese Panini hot with green salad.
Chef
