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Tomato, Mozzarella, and Basil Panini – Pioneer COOKERY

Tomato, Mozzarella, and Basil Panini

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Ingredients

  • 2 slices whole wheat bread
  • 1/2 cup shredded part-skim mozzarella
  • 1 Roma tomato, thinly sliced
  • 1 thin slice of red onion
  • 8 fresh basil leaves
  • Pinch of kosher or sea salt
  • 1/8 teaspoon pepper
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Spread olive oil with a pastry or basting brush over two slices of bread. Sprinkle each with salt and pepper.
  2. Place one of the bread slices, oil-side down and top basil leaves, tomato slices, onion, and mozzarella. Top with other piece of bread, olive oil side up.
  3. Place a heavy-bottomed skillet on the stovetop over medium-high heat or use a Panini press.
  4. If using a skillet, press down with lid to flatten sandwich a bit. Cook for about 2 minutes, until golden on the bottom, and flip. Repeat on other side.
  5. Slice sandwich in half to make 2 servings.
  6. Enjoy!

Yields: 2 servings | Serving Size: 1/2 sandwich | Calories: 231 | Total Fat: 13g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 25mg | Sodium: 475mg | Carbohydrates: 15g | Fiber: 2g | Sugar: 3g | Protein: 10g

SmartPoints (Freestyle): 8

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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