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BLT with Mozzarella and Sundried Tomato Panini

Before Christmas I made a killer BLT with Mozzarella and Sundried Tomato Panini and before I took the first bite I decided to snap a few photos just in case it was delicious.
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Course: Lunch
Cuisine: American
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 2
Calories: 713kcal


  • 4 slices cottage bread
  • 1 tbsp each sandwich Gallic with sun-dried tomato spread
  • 6 slices of bacon divided
  • 1 cup arugula/spinach mix
  • 1 roma tomato thinly sliced
  • 6 slices of fresh mozzarella


  • Preheat panini press.
  • Lay four slices of bread on a counter, begin to slather one tablespoon garlic and sun-dried tomato spread on one side of the bread. Then layer with 3 slices of bacon each, a handful of arugula/spinach, roma tomato, thinly sliced, and lastly fresh mozzarella. Place the bread on top and then cook on panini press for 5-7 minutes until golden and toasted and cheese is melted. Cut in half and serve immediately.


Calories: 713kcal | Carbohydrates: 33g | Protein: 34g | Fat: 49g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 1345mg | Potassium: 405mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1128IU | Vitamin C: 9mg | Calcium: 534mg | Iron: 3mg
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