Mediterranean Vegetable Panini with Feta Pesto

12 50 691
Ingredients Minutes Calories
Prep Cook Servings
25 min 25 min 4
Mediterranean Vegetable Panini with Feta Pesto
Health Highlights


1 cup Artichoke hearts, canned (thinly sliced)
2 cup Basil, fresh (for pesto)
1/3 cup Extra virgin olive oil (for pesto)
1 cup, crumbled Feta cheese
1 loaf (1lb) Focaccia
1 clove(s) Garlic (minced, for pesto)
20 olive(s) Kalamata olives (halved and pitted)
1 tsp Lemon juice (for pesto)
1/2 tsp Salt and pepper
1/4 cup Slivered almonds (for pesto)
1 cup Sun-dried tomatoes
1 medium Zucchini (sliced lengthwise, 1/4 inch thick)


To make Feta Pesto:
In small dry skillet, toast almonds over medium heat, shaking pan often, until light golden, 3 to 5 minutes. Transfer to food processor and let cool.
Add basil, oil, garlic, lemon juice, salt and pepper to almonds; purée. Pulse in feta cheese.

In greased panini press (or greased grill pan or skillet pressed with another heavy pan), grill zucchini on medium heat until tender, about 3 minutes.

Cut focaccia into 4 pieces; halve each to open. Spread 3/4 cup of the pesto over cut sides. Layer bottoms with zucchini, artichokes, olives and tomatoes. Sandwich with tops.

Cook in greased panini press on medium heat until bread is crispy and golden- about 4 minutes.

Nutrition Facts

Per Portion

Calories 691
Calories from fat 381
Calories from saturated fat 92
Total Fat 42 g
Saturated Fat 10.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.7 g
Monounsaturated Fat 25.9 g
Cholesterol 35 mg
Sodium 1757 mg
Potassium 1089 mg
Total Carbohydrate 61 g
Dietary Fiber 8.9 g
Sugars 10.8 g
Protein 21.3 g

Dietary servings

Per Portion

Grain 3.2
Meat Alternative 0.2
Milk Alternative 0.8
Vegetables 2.8

Energy sources