2 Serves
25 Mins
Slice the ciabatta bread in half horizontally and spread a generous layer of basil pesto on the inside surfaces.
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FrenchVitamin K
530 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
86 µg / 400 µgCalcium
251 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
93 mg / 1,250 mgPotassium
396 mg / 4,700 mgSodium
317 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
Layer slices of fresh mozzarella onto the bread and season lightly with salt and pepper.
Lightly brush the outside of the bread with extra virgin olive oil.
Place the assembled sandwiches into a preheated panini press and cook until the bread is golden brown and the cheese is melted.
30
g20
g36
g
French
French