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Divide the grilled vegetables among the plain baguette bottoms; top with the basil leaves. Press
the top baguette pieces onto the panini. Arrange the panini evenly among the bottom grill plate;
close, applying light pressure to handle for about 30 seconds. Grill panini for 3 to 4 minutes.
Serve warm.
Nutritional information per panini:
Calories 190 (42% from fat) • carb. 19g • pro. 9g • fat 9g • sat. fat 5g • chol. 15mg • sod. 550mg
• calc. 72mg • fiber 5g
Pizza Panini
This panini is a quick alternative to a homemade calzone – the kids will love it!
Makes 2 panini
½ tablespoon extra virgin olive oil
4 slices crusty Italian bread (about 1 inch thick)
¼ cup thick marinara sauce, strained if necessary
4 ounces sliced part-skim mozzarella or provolone
thinly sliced pepperoni (optional)
thinly sliced vegetables such as mushrooms or peppers (optional)
Preheat the Cuisinart
®
Griddler
™
Jr. in the closed position to high while assembling panini.
Brush each slice of bread with olive oil. Place two slices of bread on work surface, oiled side
down. Top with sauce, spreading to within ½ inch of edges. Arrange cheese slices over sauce; add
pepperoni and/or vegetables, if using. Top with second slice of bread, oiled side up.
Arrange panini evenly spaced on the bottom grill plate of the preheated Griddler
™
Jr.; apply light
pressure to handle for about 30 seconds. Grill panini for 4 to 4½ minutes, or until crust is crispy
with well-marked grill lines, and filling is hot.
Remove panini; let rest for 5 minutes on a wire rack. Cut in half on the diagonal; serve warm.
Nutritional information per panini:
Calories 360 (49% from fat) • carb. 26g • pro. 20g • fat 19g • sat. fat 9g • chol. 50mg • sod. 940mg
• calc. 486mg • fiber 1g