Caprese Panini With Pesto


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)



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.


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.


9. Serve caprese Panini hot with green salad.

Recipe Summary

Difficulty Level: Easy
Cook Time: 5 Minutes
Ready In: 5 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 816Calories from Fat 398

 % Daily Value*

Total Fat 44 g67.7%

Saturated Fat 10 g50%

Trans Fat 0 g


Sodium 1341 mg55.88%

Total Carbohydrates 76 g25.3%

Dietary Fiber 3 g12%

Sugars 8 g

Protein 30 g60%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet