Tomato, Mozz & Creamy Pesto Panini with Arugula Salad & Dijo

• 분량: 2 servings
• 활동 시간: 15 minutes
• 총 시간: 20 minutes

재료

2 tablespoon Cream Cheese

1 unit Tomato

4 ounce Fresh Mozzarella

4 tablespoon Pesto

4 slice Sourdough Bread

5 teaspoon Red Wine Vinegar

2 teaspoon Dijon Mustard

2 ounce Arugula

Salt

Pepper

2 tablespoon Olive Oil

¼ teaspoon Sugar

2 tablespoon Butter

방향

• Drop cream cheese packets in a glass of warm water to soften. Wash and dry produce. • Thinly slice tomato into rounds. Thinly slice mozzarella into rounds.

• In a small bowl, whisk together cream cheese and pesto.

• Arrange half the sourdough slices on a clean work surface. Spread with creamy pesto. Layer with tomato and mozzarella; season with pepper. Close sandwiches.

• Melt 1 TBSP butter in a large, preferably nonstick, pan over medium heat. (For 4 servings, work in batches or use a second large pan, using 1 TBSP butter for each batch.) Add sandwiches and push around in pan until butter has absorbed. Cook until bread is golden brown and cheese slightly melts, 4-6 minutes. • Add another 1 TBSP butter to pan, then flip sandwiches and push around again until butter has absorbed. Cook until bread is golden brown and cheese fully melts, 4-6 minutes more. TIP: If you have a heavy-bottomed pan, place on top of the sandwiches as they cook for a real panini experience!

• While sandwiches toast, in a second small bowl, combine half the vinegar, half the mustard, 2 TBSP olive oil, ¼ tsp sugar, a pinch of salt, and pepper. (For 4 servings, use all the vinegar, all the mustard, 4 TBSP olive oil, and ½ tsp sugar.) Whisk to combine. • In a large bowl, toss arugula with as much vinaigrette as you like.

• Halve panini on a diagonal. Divide between plates and serve with salad on the side.

영양 정보

• 칼로리: 790 kcal
• 지방 전체: 59 g
• 포화 지방: 23 g
• 콜레스테롤: 85 mg
• 나트륨: 1120 mg
• 탄수화물 전체: 49 g
• 식이섬유: 2 g
• 총 당류: 15 g
• 단백질: 17 g