Pesto, Tomato & Avocado Grilled Panini

 

This sandwich is absolutely amazing!!  So good, in fact, I’ve eaten it a handful more times since I originally made it a couple weeks ago. I used a grill/panini pan to make this, but you could still get basically the same effect without it.

If you like this panini idea, also check out my Avocado Caprese Grilled Cheese on here. It’s a slight variation to this recipe, but just as tasty!

 

Servings: 1

Calories: About 440

 

Ingredients:

1 Ciabatta Roll

1-1/2 TB Pesto Sauce

1 oz Buffalo Mozzarella, sliced

1/2 medium Vine Ripened Tomato, sliced

Fresh Cracked Black Pepper

5-10 Fresh Basil Leaves, depending on size

1 tsp Extra Virgin Olive Oil

1/4 Avocado, thinly sliced

 

 

Directions:

~ Heat your Panini Pan on medium heat on your stove-top. *(You can use a regular pan and just use a heavy plate instead of the panini press to flatten the sandwich). 

~ Assemble your sandwich by spreading the pesto on the inside of both halves of the ciabatta roll. Then layer one half with remaining ingredients in order listed, close the sandwich with second half of roll.

~ Coat your pan with cooking spray and place panini on the grill pan. Position the press (or heavy plate) on top of the sandwich and let it cook for about 5 mins, being careful not to burn the bread. Turn panini over, place the press on top again, and cook for another five minutes.

~ Remove from heat, slice in half, and enjoy!!