Simply Scratch · by Laurie McNamara
Herb Pesto Fontina Panini
NUTRITION · PER SERVING30M COOK
CAL 44%·PRO 43%
CARBS 48G22% OF CAL
3G FIBER0G ADDED1G INTRINSIC44G OTHER1G TOTAL SUGAR
FAT 66G68% OF CAL
28G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A pressed sourdough sandwich with fresh herb pesto, gooey fontina cheese, and melted butter. Aromatic and satisfying for a light lunch.
mainitaliansandwich⚙️ food processor🔥 oven♨️ grillvegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 clove of garlic (peeled and roughly chopped)
- 1 handful basil (roughly chopped)
- 1 handful mint (tough stems removed)
- 1 handful chives (roughly chopped)
- 1 large handful parsley (roughly chopped)
- 1/2 cup olive oil
- 2 tablespoons grated pecorino romano (or Parmesan cheese)
- 8 slices sourdough bread
- 8 slices fontina cheese (or freshly grated)
- salted butter (room temperature)
At a glance
PER SERVING · TIME 30M
CAL 44%·PRO 43%
CARBS 48G22% OF CAL
3G FIBER0G ADDED1G INTRINSIC44G OTHER1G TOTAL SUGAR
FAT 66G68% OF CAL
28G SAT38G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 8m
- Sodium
- 1107mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 364mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1107MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.