Fried Green Tomato and Pancetta Panini
Crispy, savory, and bursting with bold flavors, this Fried Green Tomato and Pancetta Panini elevates the art of the sandwich. Featuring golden, Parmesan-crusted green tomatoes, crispy pancetta, and gooey melted Fontina cheese layered on toasted ciabatta rolls, this gourmet panini is a true showstopper. A hint of peppery arugula adds contrast, while a creamy Dijon-mayo spread ties everything together for a tangy kick. Perfectly golden from a quick press in a skillet or panini maker, this sandwich is easy to prepare yet feels indulgent. Enjoy this irresistible combination of crunch, creaminess, and zesty flavor for a satisfying lunch or light dinner.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 2 small, sliced into 1/4-inch rounds Green tomatoes
- 0.5 cup All-purpose flour
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 large, beaten Egg
- 0.75 cup Panko breadcrumbs
- 0.25 cup, grated Parmesan cheese
- 4 tablespoons (divided) Olive oil
- 4 slices Pancetta
- 2 rolls, halved lengthwise Ciabatta bread
- 4 slices Fontina cheese
- 1 cup Arugula
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
Instructions
Prepare three bowls: one with flour mixed with salt and pepper, one with the beaten egg, and one with panko breadcrumbs combined with Parmesan cheese.
Dredge each green tomato slice in flour, then dip it into the beaten egg, and finally coat it in the panko-Parmesan mixture. Set aside.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the coated green tomato slices for 2-3 minutes on each side or until golden brown. Transfer them to a plate lined with paper towels.
In the same skillet, cook the pancetta slices over medium heat until crispy, about 2-3 minutes per side. Remove and place on a paper towel-lined plate.
In a small bowl, mix mayonnaise and Dijon mustard to make the spread.
Lightly brush the cut sides of the ciabatta rolls with 1 tablespoon of olive oil and toast them in a panini press or skillet until lightly golden.
Spread the mayonnaise-Dijon mixture onto the bottom halves of the ciabatta rolls. Layer arugula, fried green tomatoes, pancetta, and Fontina cheese on top.
Close the sandwiches with the top halves of the rolls. Brush the outsides of the sandwiches with the remaining olive oil.
Grill the sandwiches in a panini press or a skillet over medium heat until the bread is crisp and golden and the cheese is melted, about 3-5 minutes.
Slice the panini in half and serve warm.
Nutrition Facts
Calories |
1285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 2540 mg | 110% | |
| Total Carbohydrate | 105.4 g | 38% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 7.3 g | ||
| Protein | 44.5 g | 89% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 526 mg | 40% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 659 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
