Always check the labels of the products you use.
Method
- 1
Blot the tomatoes. Lay the tomato slices on paper towels for 5 minutes.
- 2
Oil the bread. Brush one side of each slice with oil.
- 3
Build. Spread pesto on the unoiled side, then layer mozzarella, tomato seasoned with the pepper, basil and more mozzarella.
- 4
Press. Cook under a heavy pan over medium heat about 4 minutes until deep golden.
- 5
Flip. Turn and press 2-3 minutes more until the cheese melts.
- 6
Serve. Rest 2 minutes and cut on the diagonal.
Storage
Best eaten warm. Refrigerate leftovers within 2 hours and re-crisp in a dry pan.
EU nutrition claims
- Source of protein: 4.3 g protein per 100 kcal, about 17% of energy (needs ≥ 12%)
- Low sugars: 1 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 686 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
3.9 g per serving
7.8 % of the 50 g daily maximum · 15.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large non-stick frying pan, or a panini press
- a heavy saucepan or second pan to weigh the sandwiches
- pastry brush
- paper towels
- spatula
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 503 kcal |
| Protein | 21.6 g |
| Carbohydrate | 48.9 g |
| of which sugars | 6.7 g |
| of which free sugars | 3.9 g |
| Fat | 25 g |
| of which saturates | 9.9 g |
| Fibre | 2.8 g |
| Salt | 2.33 g |
Protein per 100 kcal
4.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
