Italian BLT Panini on a plate with two more paninis on a cutting board in the background.
Italian BLT Paninis
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
This delicious lunch or dinner recipe incorporates a multi-ethnic twist. It takes the traditional BLT sandwich but adds an Italian flair with pancetta instead of bacon, and then adds cheese and wraps it all up in a tortilla for a south-of-the-border influence. Is it a panini, a quesadilla, a BLT? You decide.
Course: Entrées, Sandwiches
Cuisine: American, Italian
Keyword: Pork, Gluten Free, Lunch, Sandwiches, Quick and Easy
Servings: 4
Calories: 728 kcal
Ingredients
  • 8 ounces sliced pancetta
  • cup mayonnaise
  • ½ cup packed fresh basil leaves
  • 1 teaspoon fresh lemon juice
  • olive oil
  • salt and freshly ground black pepper
  • 4 10-inch Mission Foods® Gluten Free Spinach Herb Tortillas
  • 8 ounces Fontina Cheese grated
  • 1 cup fresh spinach leaves
  • 2 to matoes sliced
Instructions
  1. Pre-heat a skillet over medium-high heat. Cook the pancetta slices until they are light brown on both sides - about 2 to 3 minutes per side. Transfer the cooked pancetta to a paper towel lined plate – it will get crispy as it cools.
  2. Using a food processor, combine the mayonnaise, basil and lemon juice, processing until smooth. Drizzle in a little olive oil (about 1 to 2 teaspoonand season with salt and freshly ground black pepper to taste.
  3. Pre-heat a panini maker or stovetop grill pan.
  4. Spread some of the basil mayonnaise on one side of the spinach tortillas. Top with the Fontina cheese, covering the entire tortilla. Place some spinach on one half of each tortilla and then top with 2 or 3 slices of tomato. (If the tomatoes are large, cut the slices in half.) Place 4 slices of the cooked pancetta on top of the tomato and then fold the other side of the tortilla over the pancetta.
  5. Brush the panini maker or grill pan lightly with some olive oil. Place the stuffed tortilla on the grill and brush the top with a little more olive oil. Cook until the paninis are lightly browned and the cheese has melted. If you are using a grill pan, place a weighted press or frying pan on top of the tortilla and flip the tortilla once the bottom has browned.
  6. Cut the Italian “BLT” Paninis in half and serve immediately.
Nutrition Facts
Italian BLT Paninis
Amount Per Serving (1 panini)
Calories 728 Calories from Fat 513
% Daily Value*
Total Fat 57g 88%
Saturated Fat 22g 110%
Cholesterol 111mg 37%
Sodium 1437mg 60%
Potassium 425mg 12%
Total Carbohydrates 31g 10%
Dietary Fiber 7g 28%
Sugars 5g
Protein 26g 52%
Vitamin A 38.2%
Vitamin C 14%
Calcium 41.4%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.