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    Home » Diet » Gluten Free Recipes

    Pesto Panini with Arugula, Avocado & Sun Dried Tomato

    5 from 2 votes
    Posted April 29, 2015 (last updated August 6, 2018) by Wendy Polisi

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    This post may contain affiliate links. All opinions are my own.

    Jump to Recipe Print Recipe

    This Arugula, Avocado & Sun Dried Tomato Pesto Panini is a great weekend lunch or easy weeknight meal!  Gluten Free & Vegetarian.
    Sun Dried Tomato, Arugula & Avocado Pesto Panini - Gluten Free

    I’ve said before that I would eat sandwiches every day if my husband would go for it.

    Good for me or not, I love bread.

    Going gluten free hasn’t been easy, because though there are many good gluten free bread options, it’s often not the same. Rather than be deterred by this, it has actually motivated me to put more energy into my sandwich fillings. Gone are the days of scouting out the perfect bread from my local organic bakery. Now it’s all about the fillings.

    This sandwich is a favorite of mine and one I've make time and again.

    sundried-tomato-pesto-panini-3

    Since avocado pesto doesn't last long in the fridge, I like to make this sandwich for lunch and use the leftover pesto on pasta for dinner!

    What's your favorite sandwich?

     

    Print Recipe
    5 from 2 votes

    Arugula, Avocado & Sun Dried Tomato Pesto Panini

    This Arugula, Avocado & Sun Dried Tomato Pesto Panini is a great weekend lunch or easy weeknight meal!  Gluten Free & Vegetarian.
    Prep Time10 mins
    Cook Time6 mins
    Total Time16 mins
    Course: Main Course
    Cuisine: American, Gluten Free
    Servings: 4
    Calories: 517kcal
    Author: Wendy Polisi

    Ingredients

    • Pesto
    • 1 avocado pitted
    • ½ cup sun dried tomatoes
    • 2 tablespoons fresh basil
    • 2 tablespoons pine nuts
    • 2 cloves garlic minced
    • 1 tablespoon lemon juice
    • 1 tablespoon extra virgin olive oil
    • ¼ teaspoon sea salt
    • ¼ teaspoon fresh ground black pepper
    • Sandwich
    • 1 cup baby arugula
    • 1 tablespoons extra virgin olive oil
    • 2 teaspoons red wine vinegar
    • 8 slices gluten free bread or whole wheat
    • 4 ounces harvarti cheese or Daiya Harvarti

    Instructions

    • In a blender or food processor combine avocado, sun dried tomatoes, basil, pine nuts, garlic, lemon juice, olive oil, salt and pepper. Process until smooth.
    • In a small bowl combine arugula, olive oil and vinegar. Toss until well combined.
    • Heat panini press or grill pan to medium heat. Assemble sandwiches by spreading pesto on bread. Add arugula and cheese to one slice and top with another slice, pesto side down. Cook on the press until brown, about 6 minutes. Cut in half and serve warm.

    Nutrition

    Calories: 517kcal | Carbohydrates: 44g | Protein: 13g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 41mg | Sodium: 592mg | Potassium: 791mg | Fiber: 6g | Sugar: 10g | Vitamin A: 800IU | Vitamin C: 13.1mg | Calcium: 312mg | Iron: 2.3mg
    Arugula Avocado & Sun Dried Tomato Pesto Panini - Gluten Free

    Filed Under:

    Gluten Free RecipesSandwich RecipesVegetarian Recipes

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    About Wendy Polisi

    Hi, I’m Wendy! I’m a cook, 5 time cookbook author, blogger, natural health enthusiast…and most importantly a mom. My boys are 16 & 17 and my late life princess is 9.

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      Rating




    1. John Hartil

      May 05, 2015 at 4:16 pm

      5 stars
      That does look rather a tasty bite, ideal for my Saturday snack!

      Reply
    2. Skeeter

      February 21, 2023 at 12:48 am

      5 stars
      This was so yummy! We put ours on ciabatta bread just because I like the texture more and it totally hit the spot! I also dipped a few bites in balsamic vinegar and that was delicious too! Thanks for this recipe!

      Reply

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