Ingredients
15 – 20 basil leaves
5 – 6 spinach leaves
3 – 4 garlic cloves
4 – 5 walnuts
3 tsp Parmesan cheese
2 tbsp olive oil
Crushed black pepper as required
Salt to taste
4 pita bread
5 – 6 sundried tomatoes
Grated mozzarella cheese as required
1 tsp butter
1 tsp oil to pan sear
For filling
2 tomatoes cup red bell pepper juliennes
1 tbsp grated mozzarella cheese cup
1 tsp onion slices
A few jalapenos
Crushed black pepper as required
1 tsp olive oil
Salt to taste
5 – 6 basil leaves
For garnish
Red bell peppers sauce as required
Procedure – to make the pesto sauce; in a blender add basil leaves, spinach leaves, garlic cloves, walnuts, Parmesan cheese, olive oil, crushed black pepper and salt and blend.
To make the filling: in a bowl add a little of the prepared pesto sauce. Cut the tomatoes and add it to the bowl. Add the red bell pepper juliennes, grated mozzarella cheese, onion slices, jalapenos, crushed black pepper, olive oil, salt and basil leaves and mix. Let it marinate for three to five minutes.
Cut the pita bread from the centre. Apply pesto sauce on the base and add the sundried tomatoes. Add the filling, grated mozzarella cheese and a bit of the pesto sauce. Cover with the top part of the pita bread.
Add butter and oil in a grill pan and pan sear the panini sandwich from both sides.
Add the red bell pepper sauce and pesto sauce on a plate and place the panini sandwich on it and serve.
Ingredients
3 tablespoons reduced-fat mayonnaise
2 tablespoons non-fat plain yogurt
2 tablespoons shredded Parmesan cheese
2 tablespoons chopped fresh basil
1 teaspoon lemon juice
Freshly ground pepper to taste
8 slices whole-wheat bread
8 ounces thinly-sliced reduced-sodium deli turkey
8 tomato slices
2 teaspoons canola oil
Directions
Have four 15-ounce cans and a medium skillet ready by the stove.
Combine mayonnaise, yogurt, Parmesan, basil, lemon juice and pepper in a small bowl. Spread about two teaspoons of the mixture on each slice of bread. Divide turkey and tomato slices among four slices of bread; top with the remaining bread.
Heat a teaspoon canola oil in a large non-stick skillet over medium heat. Place two panini in the pan. Place the medium skillet on top of the panini, then weigh it down with the cans. Cook the panini until golden on one side, about two minutes. Reduce the heat to medium-low, flip the panini, replace the top skillet and cans, and cook until the second side is golden, one to three minutes more. Repeat with another one teaspoon oil and the remaining panini.