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Pesto Tomato Arugula Panini

Megan Ostler

Ingredients

  • 2 tablespoons Homemade Pesto
  • 2 slices high-fiber, whole wheat bread
  • 1-ounce slice Havarti cheese
  • ¾ cup arugula
  • 1 Roma tomato, sliced
  • ⅛ teaspoon black pepper
  • ¼ teaspoon balsamic vinegar

Homemade Pesto

  • 3 cups basil, loosely packed
  • ¼ cup pine nuts
  • 1 large garlic clove
  • ¼ cup Parmesan cheese
  • ¼ cup olive oil

Directions

  1. For the Pesto, blend basil, pine nuts, garlic and cheese. Slowly pour in olive oil while blending until everything is well incorporated and smooth.
  2. On one slice of bread, spread homemade pesto.
  3. Top with cheese, arugula, and tomatoes.
  4. Sprinkle tomatoes with salt, pepper, and balsamic vinegar.
  5. Top with the other slice of bread and place on a heated panini grill.
  6. Heat until cheese melts.
NUTRITIONAL INFO PER SERVING
Calories 430 (220 from fat)
Total fat 24g
Saturated fat 7g
Cholesterol 25mg
Sodium 920mg
Carbohydrate 37g (5g dietary fiber, 7g sugar)
Protein 17g

WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.


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