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Herb Pesto Fontina Panini

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Fresh herb pesto fontina panini; a pesto out of mint, basil, parsley and chives, then spread it on slices of sourdough with gooey fontina cheese.
Course grilled cheese & panini
Cuisine American-Italian
Keyword basil, chives, fontina cheese, garlic, mint, olive oil, panini, parsley, pesto
Prep Time 20 mins
Cook Time 8 mins
Additional Time 2 mins
Total Time 30 mins
Servings 4 sandwiches
Calories 838
Author Laurie McNamara


  • 1 clove of garlic peeled and roughly chopped
  • 1 handful basil roughly chopped
  • 1 handful mint tough stems removed
  • 1 handful chives roughly chopped
  • 1 large handful parsley roughly chopped
  • 1/2 cup olive oil
  • 2 tablespoons grated pecorino romano or Parmesan cheese
  • 8 slices sourdough bread
  • 8 slices fontina cheese or freshly grated
  • salted butter room temperature


  • In a small food processor combine the garlic and herbs. Pulse to chop. While the processor is running slowly stream in the olive oil. Add in the grated cheese and pulse to combine.
  • Preheat a panini press and butter one side of each slice of bread. Lay one slice (butter side down), top with slices of Fontina and spoon on a few tablespoons of pest and top with the second slice of bread (butter side up). Press down and grill the panini until deep golden and crispy. Slice and devour.


Serving: 1g | Calories: 838kcal | Carbohydrates: 74g | Protein: 30g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 68mg | Sodium: 1136mg | Potassium: 219mg | Fiber: 3g | Sugar: 4g | Vitamin A: 718IU | Vitamin C: 3mg | Calcium: 397mg | Iron: 5mg