Sun-dried tomato pesto, red onion, and fontina panini (recipe)

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Sun-dried tomato pesto, red onion, and fontina panini (recipe)
NameSun-dried tomato pesto, red onion, and fontina panini
IngredientsSun-dried tomato pesto Sun-Dried Tomato Pesto Salt Fresh ground black pepper Pickled Onions Baby arugula Fontina Extra virgin olive oil
Cooktime (in hours)0.066666667
Preptime (in hours)0.25
Totaltime (in hours)0.316666667
Keto friendlinessKeto friendly
Calories227.4
Fat17.9
Protein15
Carbohydrate1.8
Fiber0.3
Net carbohydrates1.5
Sugar1.4
Saturated fat11
Cholesterol (mg)66.3
Sodium511.8
Servings4
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Sun-dried tomato pesto, red onion, and fontina panini (recipe) details

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Time:
Prep Time in Hours and Mins:19M

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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Sun-dried tomato pesto, red onion, and fontina panini (recipe) is a keto friendly food item with net carbohydrates of about 1-2 per serving.

Recipe instructions

  1. Preheat a panini grill.
  2. Slice off the domed tops of the ciabatta rolls and discard; the rolls should now be about 1 inch thick; split the rolls horizontally.
  3. Spread the bottom halves with sun-dried tomato pesto, about 1 tablespoon each, letting it soak into the bread; season with salt and pepper.
  4. Squeeze the excess liquid from the pickled onions and divide among the 4 sandwiches.
  5. Follow with a fistful of chopped arugula, then cover with a layer of fontina.
  6. Finish with a light drizzle of olive oil before covering with the top halves of the rolls.
  7. Grill the sandwiches for about 4 minutes until the bread is golden brown and the aroma of the cheese is apparent.
  8. Cut sandwiches in half and serve hot.

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