Pesto Avocado Panini
Italian
Prep Time
10 min
Cook Time
8 min
Serves
2
Difficulty
Easy
Whole wheat bread pressed and grilled with vibrant basil pesto, sliced avocado, creamy ricotta or paneer, and sun-dried tomatoes. Layers that make every bite worth it.
Ingredients
- Whole wheat bread4 slices
- Basil pesto (store-bought or homemade)a generous spread on each slice
- Avocado, sliced1 ripe
- Ricotta or crumbled paneera few spoonfuls
- Sun-dried tomatoesa handful
- Chilli flakesa pinch
- Butter or olive oilto grill
Method
- 1
Spread pesto on all four slices. Layer avocado, ricotta, sun-dried tomatoes, and a pinch of chilli flakes on two slices. Top with the remaining bread.
- 2
Butter the outsides lightly. Press in a panini press or a heavy pan — place another pan on top as a weight if needed.
- 3
Grill until golden grill marks appear and the cheese is warm, about 3–4 minutes per side.
- 4
Slice diagonally. Stack. Eat while the avocado is still warm.
