Lemon-Basil Grilled Cheese Panini

Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes

For all of my fellow lemon lovers out there, this one is for you. Lemon zest and fresh basil make these about the most fresh-tasting grilled cheese sandwiches you’re going to find.

Lemon-Basil Grilled Cheese Panini - The Lemon Bowl

I don’t know about you, but cheese is the reason I could never be a vegan. In fact, the only thing I’ve craved more  during this pregnancy is hearty, bakery-style bread. This Lemon-Basil Grilled Cheese Panini from my friend Kathy Stahs’ new cookbook, The Ultimate Panini Press, is pretty much heaven on a plate. Filled with fresh basil, bright lemon zest and a tangy combination of feta and mozzarella cheeses, it hits the spot on every level.

Panini Press Cookbook Cover - The Lemon Bowl

Since I don’t own a panini press, my friend let me borrow her panini pan which is essentially a grill pan with a heavy lid. The panini cooked up in less than 5 minutes with a golden crust and perfectly melted cheese. With recipe ideas for breakfast, lunch, dinner and dessert, I quickly discovered why my friend told me she would miss her pan while I used it!

It looks like I will be adding a panini press to my Christmas wish list….Kathy’s Greek Lamb Panini with Feta, Tapenade and Sun-Dried Tomatoes is next on my list!

No fork required.

Lemon-Basil Grilled Cheese Panini Square - The Lemon Bowl

Lemon-Basil Grilled Cheese Panini

4.67 stars average
Lemon zest and fresh basil make these about the most fresh-tasting grilled cheese sandwiches you’re going to find.
PREP: 5 minutes
COOK: 5 minutes
TOTAL: 10 minutes
Servings4

Ingredients
 

  • 4 ounces shredded mozzarella (about 1 cup)
  • 2 ounces crumbled feta cheese
  • 2 teaspoons grated lemon zest
  • 2 teaspoons chopped fresh basil
  • 1 tablespoon extra-virgin olive oil
  • 8 slices Italian or sourdough bread (sliced from a dense bakery loaf)

Instructions
 

  • Heat the panini press to medium-high heat.
  • Toss together the mozzarella, feta, lemon zest, and basil in a medium-size bowl.
  • For each sandwich: Brush olive oil on two slices of bread to flavor the outside of the sandwich. Flip over one slice and top the other side with a layer of the cheese mixture. Close the sandwich with the other slice of bread, oiled side up.
  • Grill two panini at a time, with the lid closed, until the cheese is melted and the bread is toasted, 4 to 5 minutes.

Nutrition

Calories: 420kcalCarbohydrates: 57.5gProtein: 20.5gFat: 12.4gSaturated Fat: 5.2gPolyunsaturated Fat: 7.2gCholesterol: 20mgSodium: 870mgFiber: 2gSugar: 2g

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Hi, I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones. I believe in the power of real, wholesome ingredients that are bursting with flavor and won’t break the bank. Whether it’s a traditional Lebanese recipe from my family or a culinary creation from across the globe, you’ll be pleasantly surprised to discover that nutritious food can be exciting, affordable, and easy to prepare.

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41 responses to “Lemon-Basil Grilled Cheese Panini”

  1. Girish Avatar
    Girish

    Nice twist to the classic grilled cheese sandwich. Didn’t had the panini press, but turned out fine on a non stick pan.
    Thanks for new breakfast idea

    1. Liz DellaCroce Avatar
      Liz DellaCroce

      So glad you enjoyed!!

Liz Della Croce eating black bean dip

Hi I’m Liz!

Hey there, I’m Liz Della Croce and I’m thrilled to have you here! My aim is to motivate and ignite your passion for cooking amazing meals for your loved ones.