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Week of 9/5/16

Pesto Paninis with Sundried Tomatoes
with Romaine and avocado salad

Active: 35 Total: 35
Original GF Paleo Vegetarian
Pesto Paninis with Sundried Tomatoes

A filling of savory sundried tomatoes, melty provolone cheese and fresh pesto gives these grilled cheese sandwiches lots of color and flavor. Serve them with a side salad of avocados and crisp Romaine lettuce.

Tags
Minimal Heat Required
Proteins
Cheese
Cuisines
American
Save recipe
153

Ingredients

Metric
Servings:
4
Basil Pesto:
  • Pine nuts (sub walnuts or pecans) - 1 1/2 Tbsp
  • Garlic - 1 clove , peeled
  • Basil, fresh - 2 oz , leaves torn
  • Lemon juice - 1 tsp
  • Oil, olive - 3 Tbsp
Pesto Paninis With Sundried Tomatoes:
  • Sundried tomatoes in oil - 1/4 cup , drained and chopped
  • Bread, sandwich - 8 slices
  • Butter - 4 Tbsp
  • Pesto (ingredients listed separately) - ~1/4 cup
  • Cheese, provolone - 4 oz
Romaine and Avocado Salad:
  • Celery - 1 rib , diced
  • Parsley - 1 Tbsp , chopped
  • Lettuce, romaine - 1 heart , chopped
  • Avocados - 1 , cubed
  • Oil, olive - 2 Tbsp
  • Mustard, Dijon - 1 tsp
  • Lemon juice - 1 tsp
  • Honey - 1/2 tsp

Prep

  1. Make pesto - Double if making Thursday’s meal. Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves. Place nuts, garlic, basil leaves and lemon juice into a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil (the portion for pesto) until smooth. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Celery / Parsley / Tomatoes - Prep as directed. Combine celery and parsley in one container. Store tomatoes in another. (Can be done up to 4 days ahead)

  3. Lettuce - Chop lettuce. (Can be done 1 day ahead)

  4. Avocados - Cube avocados.

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Make

  1. Heat a non-stick frying pan or skillet over medium-high. Assemble grilled cheese sandwiches by buttering one side of each piece of bread. Place half the slices of bread buttered-side down in hot pan. Spoon pesto onto bread and then top with tomatoes, cheese slices and then add remaining bread, buttered-side up. Cook until bottom of bread is golden brown, ~3 minutes. Flip and cook on the other side until filling is completely melted, ~3 minutes more.

  2. While sandwiches cook, whisk together olive oil (the portion for the salad), mustard, lemon juice and honey in a mixing bowl. Add avocados, lettuce, celery and parsley. Toss to combine. Season with some salt and pepper.

  3. Serve sandwiches with salad on the side. Enjoy!

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