Toasted croissants filled with pesto, fresh mozzarella, ripe tomato, basil, and arugula. Makes 2.
Yields2 ServingsPrep Time10 minsCook Time2 minsTotal Time10 mins
Sandwiches
2large butter croissants
3tbspbasil pesto
4ozfresh mozzarella, sliced 1/4 inch thick and patted dry (113g)
1large ripe tomato, sliced
1pinchflaky salt
¼tspblack pepper
1arugula
6fresh basil leaves
1tspextra-virgin olive oil
1tbspbalsamic glaze (optional)
1
Drain the tomatoes. Sprinkle the tomato slices with salt and let them drain on paper towels for 5 minutes.
2
Toast. Split the croissants and toast them cut-side down in a dry skillet over medium heat for 1–2 minutes, until golden.
3
Add pesto. Spread pesto on both cut sides.
4
Layer. On the bottom halves, layer arugula, tomato, mozzarella, and basil. Season with pepper and drizzle with olive oil and balsamic glaze.
5
Serve. Close the sandwiches and serve right away, or press in a panini maker for 2–3 minutes for a melty version.
Nutrition Facts
2 servings
Serving size
1 sandwich
Amount per serving
Calories620
% Daily Value *
Total Fat41g53%
Saturated Fat 18g90%
Trans Fat 0g
Cholesterol90mg30%
Sodium675mg30%
Total Carbohydrate40g15%
Dietary Fiber 2g8%
Total Sugars 13g
Protein21g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Sandwiches
2large butter croissants
3tbspbasil pesto
4ozfresh mozzarella, sliced 1/4 inch thick and patted dry (113g)
1large ripe tomato, sliced
1pinchflaky salt
¼tspblack pepper
1arugula
6fresh basil leaves
1tspextra-virgin olive oil
1tbspbalsamic glaze (optional)
Directions
1
Drain the tomatoes. Sprinkle the tomato slices with salt and let them drain on paper towels for 5 minutes.
2
Toast. Split the croissants and toast them cut-side down in a dry skillet over medium heat for 1–2 minutes, until golden.
3
Add pesto. Spread pesto on both cut sides.
4
Layer. On the bottom halves, layer arugula, tomato, mozzarella, and basil. Season with pepper and drizzle with olive oil and balsamic glaze.
5
Serve. Close the sandwiches and serve right away, or press in a panini maker for 2–3 minutes for a melty version.
AuthorEmma food bloggerDifficultyBeginner
