English Muffin Panini with Goat Cheese and Tomato Recipe | Vegetarian Times Skip to main content

English Muffin Panini with Goat Cheese and Tomato

Humboldt Fog and Bûcheron de chèvre cheese are round goat cheeses with the same diameter as an English muffin.



Ingredient Line: 
4 English muffins, split and toasted
Ingredient Line: 
3 Tbs. prepared pesto
Ingredient Line: 
4 oz. Humboldt Fog goat cheese or Bucheron de chevre, sliced into 4 rounds
Ingredient Line: 
4 large tomato slices
Ingredient Line: 
8 leaves radicchio


1. Spread toasted side of each English muffin half with pesto. Spread cheese or lay cheese round over 4 English muffin halves; top with tomato slices, radicchio, and remaining English muffin halves.

2. Place sandwiches in skillet or grill pan, and weight with sandwich press or a smaller-diameter saucepan weighted with 1 or 2 cans. Cook 2 minutes, remove weight, flip panini, replace weight, and cook 2 minutes more. (Or cook 4 minutes in panini maker.)

Nutrition Information: 

13 g
Total Fat: 
13 g
Saturated Fat: 
5 g
31 g
24 mg
479 mg
2 g
3 g
Serves 4

Comments on this Recipe

Delicious! You don't need much goat cheese though, I found myself scraping some off. I used whole wheat English muffins, tomatoes from my garden and also put some fresh basil on (also from the garden). I actually feel like you could omit the cheese and this would be a great sandwich.