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+ servings

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.
Course Main Course
Cuisine American, Gluten Free
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 4
Calories 517kcal


  • 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


  • 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.


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