Fried Green Tomato and Pancetta Panini

Crispy, savory, and bursting with bold flavors, this Fried Green Tomato and Pancetta Panini elevates the art of the sandwich. Featuring golden, Parmesan-crusted green tomatoes, crispy pancetta, and gooey melted Fontina cheese layered on toasted ciabatta rolls, this gourmet panini is a true showstopper. A hint of peppery arugula adds contrast, while a creamy Dijon-mayo spread ties everything together for a tangy kick. Perfectly golden from a quick press in a skillet or panini maker, this sandwich is easy to prepare yet feels indulgent. Enjoy this irresistible combination of crunch, creaminess, and zesty flavor for a satisfying lunch or light dinner.

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 2

Ingredients

• 2 small, sliced into 1/4-inch rounds Green tomatoes
• 0.5 cup All-purpose flour
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 large, beaten Egg
• 0.75 cup Panko breadcrumbs
• 0.25 cup, grated Parmesan cheese
• 4 tablespoons (divided) Olive oil
• 4 slices Pancetta
• 2 rolls, halved lengthwise Ciabatta bread
• 4 slices Fontina cheese
• 1 cup Arugula
• 2 tablespoons Mayonnaise
• 1 teaspoon Dijon mustard

Directions

Step 1

Prepare three bowls: one with flour mixed with salt and pepper, one with the beaten egg, and one with panko breadcrumbs combined with Parmesan cheese.

Step 2

Dredge each green tomato slice in flour, then dip it into the beaten egg, and finally coat it in the panko-Parmesan mixture. Set aside.

Step 3

Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the coated green tomato slices for 2-3 minutes on each side or until golden brown. Transfer them to a plate lined with paper towels.

Step 4

In the same skillet, cook the pancetta slices over medium heat until crispy, about 2-3 minutes per side. Remove and place on a paper towel-lined plate.

Step 5

In a small bowl, mix mayonnaise and Dijon mustard to make the spread.

Step 6

Lightly brush the cut sides of the ciabatta rolls with 1 tablespoon of olive oil and toast them in a panini press or skillet until lightly golden.

Step 7

Spread the mayonnaise-Dijon mixture onto the bottom halves of the ciabatta rolls. Layer arugula, fried green tomatoes, pancetta, and Fontina cheese on top.

Step 8

Close the sandwiches with the top halves of the rolls. Brush the outsides of the sandwiches with the remaining olive oil.

Step 9

Grill the sandwiches in a panini press or a skillet over medium heat until the bread is crisp and golden and the cheese is melted, about 3-5 minutes.

Step 10

Slice the panini in half and serve warm.

Nutrition Facts

Serving size	(776.7g)

Amount per serving	% Daily Value*
Calories	2238.1

Total Fat 160.2g	0%
Saturated Fat 51.0g	0%
Polyunsaturated Fat 7.3g
Cholesterol 456.0mg	0%
Sodium 4013.4mg	0%
Total Carbohydrate 131.3g	0%
Dietary Fiber 8.1g	0%
Total Sugars 12.9g
Protein 76.6g	0%

Vitamin D 77.8IU	0%
Calcium 1137.6mg	0%
Iron 10.3mg	0%
Potassium 1052.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 13.5%

Carbs: 23.1%