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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.

Ingredients: 

Ingredients: 

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

Instructions: 

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: 

Calories: 
296
Protein: 
13 g
Total Fat: 
13 g
Saturated Fat: 
5 g
Carbohydrates: 
31 g
Cholesterol: 
24 mg
Sodium: 
479 mg
Fiber: 
2 g
Sugar: 
3 g
Yield: 
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.