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Pesto Veggie Panini


For the pesto sauce
  • ¾ cup of fresh basil
  • ¼ cup pine nuts
  • 1 tbsp olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper or to taste
For the sandwich
  • 8 slices of whole wheat bread
  • ½ avocado, sliced
  • 1 red tomato, sliced
  • 2 artichoke hearts, sliced
  • 4 oz fresh mozzarella, sliced (or other low fat cheese of your preference)


  1. In a food processor, mix all the pesto ingredients until smooth.
  2. Spread the pesto sauce on 4 of the whole wheat slices.
  3. Add the sliced vegetables on top of the bread with pesto in each one.
  4. Finally, add the cheese on top of each one.
  5. Top it with the remaining bread slices.
  6. Grill on a Panini grill or on a grill pan for a few minutes until bread looks golden brown. Serve it warm.


Serve it with a green salad.
Nutrition Facts Servings Per Recipe: 1 sandwich
Amount Per Serving Calories 393
Total Fat 17.4g
Saturated Fat 2.4g
Polyunsat Fat 5.4g
Monounsat Fat 7.8g
Cholesterol 0.9mg
Sodium 774.3mg
Total Carbohydrate 54.7g
Dietary Fiber 13.3g
Sugars 8.7g
Protein 11.0g

Exchanges per Serving

3 starch
1 vegetable
2 fat
1 medium-fat meat
3 Carb Servings