Directions:
- See Peperonata for instructions on how to make peperonata; you will use 1 cup in this recipe.
- Preheat a panini grill.
- Slice off the domed top of the ciabatta rolls; the rolls should now be about 1 inch thick.
- Split the rolls in half horizontally.
- Spread the top halves of the rolls with basil pesto, covering them completely.
- Spread the bottom halves of the rolls with a thin layer of peperonata.
- Lay the mozzarella slices over the peperonata in a single layer.
- Season with salt and pepper before covering the panini with the top half of the ciabatta.
- Grill sandwiches for 4 minutes until the bread is golden brown and the cheese has set.
- Cut each in half and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.73 Kcal (1787 kJ) | ||
| Calories from fat | 306.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.02g | 52% | |
|---|---|---|---|
| Cholesterol | 7.65mg | 3% | |
| Sodium | 677.29mg | 28% | |
| Potassium | 184.48mg | 4% | |
| Total Carbs | 8.98g | 3% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 19.38g | 39% | |
| Vitamin C | 127.4mg | 212% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.4mg | 280% | |
| Calcium | 475.8mg | 48% | |
| Amount Per 100 g | |||
| Calories | 170.45 Kcal (714 kJ) | ||
| Calories from fat | 122.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.59g | 52% | |
|---|---|---|---|
| Cholesterol | 3.06mg | 3% | |
| Sodium | 270.54mg | 28% | |
| Potassium | 73.69mg | 4% | |
| Total Carbs | 3.59g | 3% | |
| Sugars | 2.42g | 24% | |
| Dietary Fiber | 0.93g | 9% | |
| Protein | 7.74g | 39% | |
| Vitamin C | 50.9mg | 212% | |
| Vitamin A | 1.2mg | 99% | |
| Iron | 20.1mg | 280% | |
| Calcium | 190mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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