Vegan Tomato And Pesto Panini Recipes

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VEGAN TOMATO AND PESTO PANINI



VEGAN TOMATO AND PESTO PANINI image

Categories     Sandwich     Tomato     Fry     Quick & Easy     Lunch     Healthy     Vegan

Yield 1 sandwhich

Number Of Ingredients 8

2 slices of white bread(vegan bread)
Vegan butter(I like Earth Balance but you can use margarine that does not have Sodium stearoyl lactylate or Tarrow in it)
2 slices of vegan cheddar cheese(rice cheese or soy cheese)
1/2 Roma Tomato
Vegan Pine Nut and Basil Pesto(I like Rising Moon)
A few slices of red onion
A panini press or sandwhich press
Hot sauce(optional)

Steps:

  • Heat the panini press and lightly coat with margarine or vegan butter. Slice your roma tomato into thin sandwhich slices and set aside. Cut red onion into slices and set aside. Vegan butter one side of each of your pieces of bread. Coat one slice of bread on un-buttered side with Vegan Pesto. Set slice of bread with pesto onto panini press and then add cheese to top. Then add tomato slices(about 4). Then add other slice of cheese and then onions. Top with last slice of bread, butter side up. Close painini press and allow to cook for 1 minute or until golden brown. Remove sandwhich from panini press and plate. I like to add a side of raw sliced radishes. I also like to drizzle drops of hot sauce as I eat the sandwhich. Enjoy.

TOMATO, MOZZARELLA & PESTO PANINI



Tomato, Mozzarella & Pesto Panini image

A delicious recipe from Ina Garten's cookbook, Barefoot Contessa at Home. If you don't have a panini press, that's okay, just place in a skillet with a heavy weight on top(foil covered brick, or heavy cast iron skillet, etc.) Enjoy!

Provided by Sharon123

Categories     Lunch/Snacks

Time 18m

Yield 6 sandwiches, 6 serving(s)

Number Of Ingredients 6

2 large beefsteak tomatoes (or other large tomatoes)
1 (16 ounce) ball fresh mozzarella cheese
12 slices whole wheat bread, sliced 1/2-inch thick (or whole grain or white)
1 cup pesto sauce (homemade or storebought)
kosher salt (optional)
butter, unsalted, room temperature

Steps:

  • Preheat a panini grill machine or a heavy skillet.
  • Core the tomatoes and slice tomatoes and mozzarella 1/4" thick.
  • Place the bread slices on a cutting board(or work surface). Spread each slice evenly with pesto. Place a layer of mozzarella(about 2 slices) on half of the bread and cover with a layer of tomato. Sprinkle the tomato with a little kosher salt.
  • Place the remaining slices of bread, pesto side down, on top. Spread the top and bottom of each sandwich with sotened butter.
  • Grill the sandwiches in batches on the panini grill for 2-3 minutes, until the mozzarella starts to ooze out. If using a skillet, place a weight on top(I usually use another heavy cast iron skillet, or use a foil coverd brick, or other flat, heavy object. Cook 2-3 minutes, turn and cook other side 1-3 minutes.).
  • Cut the sandwiches in half and serve warm. Enjoy!
  • Note:.
  • This is also excellent with a slice of roasted red bell pepper in it!

PESTO, MOZZARELLA AND TOMATO PANINI



Pesto, Mozzarella and Tomato Panini image

Calling all panini lovers! With thick, juicy tomatoes and creamy mozzarella, our tomato and mozzarella panini will make you feel like you're walking the streets of Italy-with a warm, mozzarella panini in hand. Ready in 20 minutes, our panini recipe will likely become a household favorite given it's a perfect lunch or dinner option and vegetarian friendly. Quick warning, be prepared to make this pesto panini again and again. It's just that good, we think you'll love it.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

4 ciabatta sandwich rolls
2 tablespoons olive oil
1/2 cup basil pesto
8 slices mozzarella cheese
1 medium tomato, cut into 8 thin slices
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat closed contact grill 5 minutes.
  • Cut each roll in half horizontally; brush outside of each half with oil. Spread pesto on inside of both halves. Layer each sandwich with cheese and tomato. Sprinkle with salt and pepper.
  • When grill is heated, place sandwiches on grill. Close grill; grill 4 minutes or until bread is toasty and cheese is melted. Slice sandwiches on diagonal and serve warm.

Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 20 mg, Fat 3 1/2, Fiber 2 g, Protein 15 g, SaturatedFat 8 g, ServingSize 1 Sandwich, Sodium 950 mg, Sugar 4 g, TransFat 0 g

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