A Healthier Panini

Tomato and Mozzarella Panini with Arugula and Pesto

A Healthier Panini

Total Time: 20 minutes

Serving Size: 4 Servings

Inspired by guest chefs from Ellie’s Catering & Cafe


  • Paninis:
  • Whole wheat bread, 8 slices
  • Arugula
  • Mozzarella Cheese
  • Balsamic Vinegar
  • Tomatoes

  • Pesto:
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • ¼ cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Salt & pepper
  • ½ cup freshly grated Pecorino cheese


  1. Prepare the pesto. Combine basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add ½ cup of the oil and process until fully incorporated and smooth. If you don’t have a food processor, chop finely by hand. Season with salt and pepper. Transfer the pesto to a large serving bowl and mix in the cheese.
  2. Slice the mozzarella and tomatoes.
  3. Assemble sandwiches - spread pesto on bread, layer mozzarella, tomatoes, and arugula. Cook sandwiches in the panini press or on a stovetop. For the stovetop, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 paninis in the pan. Cook on 1 side weighted down with a spatula. Then flip. Cook until cheese is melted.