Two Cheese Panini with Tomato Olive Pesto
Elevate your sandwich game with this indulgent Two Cheese Panini with Tomato Olive Pesto! Perfectly golden rustic bread envelopes a gooey duo of mozzarella and cheddar, while a vibrant homemade pesto made from juicy fresh tomatoes, briny Kalamata olives, fragrant basil, and a hint of Parmesan adds an irresistible Mediterranean twist. Ready in just 25 minutes, this quick and easy panini recipe is ideal for lunch, dinner, or even a casual gathering. Whether you’re using a panini press or a skillet, the result is a crispy, cheesy masterpiece packed with bold, tangy flavors. Serve it warm with a side salad or your favorite soup for a comforting yet gourmet meal! Keywords: two cheese panini, tomato olive pesto, quick sandwich recipe, Mediterranean panini, homemade pesto recipe.
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Recipe Information
Ingredients
- 4 slices Mozzarella cheese
- 4 slices Cheddar cheese
- 4 slices Rustic bread (like ciabatta or sourdough)
- 2 medium Fresh tomatoes
- 10 pieces Kalamata olives (pitted)
- 10 leaves Fresh basil leaves
- 2 tablespoons Parmesan cheese
- 3 tablespoons Extra-virgin olive oil
- 1 clove Garlic
- 0.25 teaspoons Salt
- 0.13 teaspoons Black pepper
- 1 tablespoon Unsalted butter
Instructions
Prepare the tomato olive pesto: Roughly chop the tomatoes, garlic, and Kalamata olives. Add them to a food processor along with fresh basil leaves, Parmesan cheese, olive oil, salt, and black pepper. Blend until you achieve a slightly chunky pesto consistency. Set aside.
Spread a generous layer of the tomato olive pesto on one side of each bread slice.
Layer 2 slices of mozzarella cheese and 2 slices of cheddar cheese on two of the bread slices. Top with the remaining bread slices, pesto-side down, to form sandwiches.
Heat a panini press or a skillet over medium heat. If using a skillet, lightly press the sandwiches with a spatula or a weight while cooking.
Spread a thin layer of butter on the outer sides of both sandwiches.
Place the sandwiches on the panini press or skillet and cook for 3–4 minutes on each side, or until the bread turns golden brown and crispy and the cheese is melted.
Remove from the heat and let rest for 1 minute before slicing in half. Serve warm.
Nutrition Facts
Calories |
2028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.4 g | 156% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 3805 mg | 165% | |
| Total Carbohydrate | 151.2 g | 55% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 12.5 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1418 mg | 109% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1263 mg | 27% | |
*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.
