Low Sodium Pesto Panini
Elevate your lunchtime game with this Low Sodium Pesto Panini, a lighter twist on the classic Italian favorite. Crafted with a vibrant homemade pesto made from fresh basil, unsalted pine nuts, garlic, Parmesan, and a splash of zesty lemon juice, this recipe is perfect for those watching their sodium intake without skimping on flavor. Layered with creamy fresh mozzarella, juicy tomato slices, and nutrient-packed baby spinach between hearty whole grain ciabatta, this panini is lightly brushed with olive oil and grilled to crispy, cheesy perfection. Ready in just 30 minutes, this wholesome panini is an ideal choice for a quick and satisfying meal. Perfect your sandwich skills with this healthy, flavorful, and customizable recipe!
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Recipe Information
Ingredients
- 2 cups Fresh basil leaves
- 0.25 cup Unsalted pine nuts
- 2 large Garlic cloves
- 0.25 cup Parmesan cheese, grated
- 0.5 cup Extra virgin olive oil
- 1 tablespoon Lemon juice
- 0.25 teaspoon Cracked black pepper
- 4 slices Whole grain ciabatta bread
- 4 ounces Fresh mozzarella cheese, sliced
- 1 medium Tomato, sliced
- 1 cup Baby spinach
- 1 tablespoon Extra virgin olive oil for brushing
Instructions
To make the low sodium pesto, combine fresh basil leaves, unsalted pine nuts, garlic cloves, Parmesan cheese, extra virgin olive oil, lemon juice, and cracked black pepper in a food processor.
Pulse the ingredients until you achieve a smooth consistency. Scrape down the sides as needed to ensure even blending. Set aside.
Preheat a panini press or a large skillet over medium-high heat.
Assemble the paninis by spreading a generous amount of the homemade pesto on one side of each slice of ciabatta bread.
Layer two slices of mozzarella cheese, followed by slices of tomato and a handful of baby spinach on two of the slices.
Complete each sandwich with another slice of ciabatta bread, pesto side down.
Lightly brush the outside of each sandwich with extra virgin olive oil.
Place each sandwich onto the preheated panini press or skillet. If using a skillet, use a spatula to press down on the sandwiches.
Grill the paninis for approximately 4-5 minutes on each side, or until the bread is crisp and golden, and the cheese has melted.
Remove the paninis from the heat and let them cool for a minute before slicing and serving.
Nutrition Facts
Calories |
2315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.8 g | 236% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 2084 mg | 91% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 12.6 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 997 mg | 77% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 980 mg | 21% | |
*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.
