Smoky white bean and arugula panini


Smoky white bean and arugula panini

1 tbsp olive oil
1 tbsp fresh rosemary, finely chopped
2 tsp lemon juice
1 can great northern beans, drained and rinsed
1/4 tsp salt
1/4 tsp ground black pepper

1/2 tbsp olive oil
8 slices Italian bread, cut 1/2-in. thick
6 oz smoked mozzarella cheese, shredded
2 medium tomatoes, sliced
1/4 small red onion, thinly sliced
2 cup arugula


1. Combine 1 tbsp of the oil (for 4 servings), rosemary, and pressed garlic in a small bowl, microwave on high 1 minute. Place rosemary mixture, lemon juice, beans, salt and black pepper in food processor. Pulse until a coarse paste forms, scraping down sides of bowl as necessary.

2. To assemble panini, brush one side of each bread slice with remaining oil; place bread oil side down on cutting board. Spread 2 tbsp of the bean mixture over each bread slice; sprinkle with cheese, pressing down firmly. Arrange tomato slices, onion and arugula over half of the bread slices; top with remaining bread slices, oil side up.

3. Heat grill pan or griddle over medium heat. Cook panini 2-3 minutes per side or until grill marks appear and bread is golden brown. Cook in batches if needed. Slice panini in half crosswise; serve immediately.

Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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