Sun-Dried Tomato Pesto, Red Onion, and Fontina Panini – a delicious recipe with ciabatta rolls, tomato pesto, salt, fresh ground black pepper, onion, baby arugula. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat a panini grill.
2
Slice off the domed tops of the ciabatta rolls and discard; the rolls should now be about 1 inch thick; split the rolls horizontally.
3
Spread the bottom halves with sun-dried tomato pesto, about 1 tablespoon each, letting it soak into the bread; season with salt and pepper.
4
Squeeze the excess liquid from the pickled onions and divide among the 4 sandwiches.
5
Follow with a fistful of chopped arugula, then cover with a layer of fontina.
6
Finish with a light drizzle of olive oil before covering with the top halves of the rolls.
7
Grill the sandwiches for about 4 minutes until the bread is golden brown and the aroma of the cheese is apparent.
8
Cut sandwiches in half and serve hot.
23
kcal
Calories
5
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 4 ciabatta rolls, 1 cup sun-dried tomato pesto (Sun-Dried Tomato Pesto), salt, fresh ground black pepper, and more.
Yes, Sun-Dried Tomato Pesto, Red Onion, and Fontina Panini falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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