NOTES
Storage: Leftover pesto should be covered and stored in the refrigerator, it will keep fresh for one week. I would not recommend storing the sandwich though for more than a couple hours. If you have sandwich leftovers, it’s best to reheat using a toaster oven or panini maker.
Make Ahead Tips: You can make the pesto up to one week in advance and then use in the the grilled sandwich when you’re ready.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
Instead whole mozzarella, you can use shredded mozzarella. Although I think it creates a completely different flavor and texture to the sandwich.
Instead of walnuts, you can use other nuts, like pine nuts, almonds or pecans, to make the pesto
Equipment:
I use the Kitchen Aid 7-Cup Food processor Kitchen Aid 11-Cup Food Processor to to make the pesto. It has a high and low pulse speed so you can make the pesto as smooth or chunky as you’d like. And it has a 3-in-1 wide mouth feed tube to make it easier to slowly add olive oil while the machine is running.
It’s so fun to make sandwiches in my panini maker. I have the Cuisinart 5-in-1 Griddler – pretty much a magic appliance in my kitchen that does so much! If you don’t have a panini grill, you can use a skillet and cook the sandwich for 2 minutes per side, pressing down with a spatula as you cook.
NUTRITION
Serving: 1g,
Calories: 449kcal,
Carbohydrates: 41g,
Protein: 16g,
Fat: 25g,
Saturated Fat: 6g,
Cholesterol: 24mg,
Sodium: 742mg,
Potassium: 302mg,
Fiber: 2g,
Sugar: 3g,
Vitamin A: 960IU,
Vitamin C: 16.1mg,
Calcium: 224mg,
Iron: 3mg
