Heirloom Tomato Pesto Panini

Tangy goat cheese, fresh pesto and seasonal heirlooms on crunchy whole-grain bread.
By | June 11, 2015


Heat panini press to medium-high heat.


Spread 2 tablespoons of pesto on 2 slices of bread and set aside.


Cut tomatoes into ¼” thick slices and layer on top of pesto-covered slices of bread.


Crumble and sprinkle about 1 tablespoon of goat cheese over tomato'd, pesto'd slices.


Layer spinach over goat cheese and top with another slice of bread.


Spray panini press with olive oil and gently place sandwiches into the panini press.


Cook for 8—10 minutes, or until the bread is crispy and browned. Every sandwich press will vary.


Slice and enjoy!


Recipe courtesy of The Fitchen


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  • 4 slices of bread
  • 4 tablespoons pesto
  • 2 medium heirloom tomatoes
  • ½ cup spinach
  • 2 tablespoons chèvre (goat cheese)
  • Olive oil spray
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