Posted by: lornasass | December 7, 2009


Photo and styling by Lorna Sass

Here’s a recipe for fetching, quick-and-easy, grilled panini using Nature’s Path frozen GF wholegrain waffles as a substitute for bread.

Serve the panini with mesclun tossed in a balsamic vinaigrette for lunch or a light supper.

This recipe can easily be doubled to serve 4.

Look for more GF recipes on the Nature’s Path website.

Makes 2 sandwiches


  • 2 slices smoked or fresh mozzarella
  • 2 Nature’s Path Frozen GF Mesa Sunrise or Home Style Waffles
  • 4 to 6 strips oil-packed sun-dried tomatoes
  • 1 tsp. homemade or storebought pesto
  • 1 tsp. olive oil


  1. Place a slice of mozzarella on each waffle. Spread pesto on cheese and set tomatoes pieces on top. Add 2nd slice of mozzarella and set second waffle on top.
  2. Heat a large, heavy skillet and brush with oil. Set sandwiches in skillet and set a heavy pot on top or press down with a spatula. Cook uncovered over medium heat until bottom is golden brown, about 3 minutes.
  3. Carefully flip over and continue to cook and press down until second side is browned and cheese is melted. Slice in half, if you wish. Serve immediately.

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