← Back to Search Results
pan-frying Italian
Fried Mozzarella Panini

Photo by:
Comments: 0
 

Recipe

Served hot, this is a truly indulgent snack.

Yield: 4 servings
Prep time: 10 Mins
Cooking time: 6 Mins

Ingredients

  • 8 slices of sourdough bread
  • 2 tbsp olive oil, plus more as needed
  • 5 oz (150g) thinly sliced mozzarella
  • 12 sun dried tomatoes, coarsely chopped
  • 16 large basil leaves, torn
  • Salt and freshly ground black pepper
  • 4 oz (112g) arugula leaves, to serve
  • 1 tbsp balsamic vinegar

Directions

 

1. Preheat the oven to 200°F (95°C). Drizzle the bread on both sides with the oil.

2. Top four bread slices with the mozzarella, tomatoes, and basil. Season with salt and pepper.

3. Top with the remaining bread and compress with your hands, making sure none of the filling is sticking out.

4. Heat a heavy frying pan over high heat. Add 1 tbsp oil and tilt to coat the bottom of the pan. Carefully add 2 sandwiches. Cook, turning once, about 5 minutes, until golden on both sides. Transfer to a baking sheet and keep warm while frying the remaining sandwiches in the remaining 1 tbsp oil.

5. Toss the arugula with the vinegar in a medium bowl. Slice each sandwich in half and transfer each to a plate. Add equal amounts of the salad, and serve immediately.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

562kcal (28%)
292mg (29%)
7mg (12%)
105mcg RAE (3%)
510mg
69mg
25g
7g
4g
78g
28mg (9%)
1479mg (62%)
6g (31%)
17g (27%)
6mg (33%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

nigella-express Nigella Express
by Nigella Lawson
cook-with-jamie Cook with Jamie
by Jamie Oliver
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
flavor Flavor
by Rocco DiSpirito
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
the-sweet-life The Sweet Life
by Kate Zuckerman
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
the-provence-cookbook The Provence Cookbook
by Patricia Wells
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?