Spinach Basil Pesto Whole Grain Panini

Yield 6

Pillar of Nutrition Eat the Rainbow, All in for Whole Grains

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Spinach Basil Pesto Whole Grain Panini

Our classes love this recipe for it's gooey cheesiness and brilliant color.

Ingredients

• Pesto Sauce:
• 3 cups fresh spinach leaves, whole or coarsely chopped, lightly packed
• 1 ½ cups fresh basil leaves, whole, lightly packed
• 1 clove garlic, cut in half or fourths
• 1 tablespoon fresh lemon juice
• ⅓ cup parmesan cheese, shredded
• 1 teaspoon kosher salt
• ¼ teaspoon black ground pepper
• ⅓ cup olive oil
• Panini:
• 6 slices panini bread
• ¼ cup + 2 tablespoons shredded mozzarella
• 2 large tomatoes, sliced
• 2 tablespoons olive oil

Directions

1. Make Pesto Sauce:
2. Shred the parmesan cheese.
3. Combine spinach leaves, basil leaves, garlic, lemon juice, parmesan cheese, salt, and pepper in a food processor or blender. Pulse to combine roughly.
4. Slowly drizzle in olive oil while the food processor or blender is running. Add more olive oil or basil (or spinach) as needed to achieve desired consistency. Be sure you can taste the basil!
5. If the pesto is too thick, add one tablespoon of water. Set aside.
6. Make the paninis
7. Spread 1 ½ tablespoons pesto on 3 slices of the bread.
8. Arrange slices of tomato and 2 tablespoons of mozzarella on each of the pesto sandwich halves.
9. Top each sandwich with the remaining 3 pieces of bread, pressing down so they hold together.
10. Heat the olive oil in a large frying pan over medium high heat until it shimmers.
11. Add the panini and cook until golden brown and the cheese is beginning to melt.
12. Flip the panini and continue cooking until the underside is golden brown and the cheese is fully melted.
13. Cut each sandwich in half and serve.