- 2 fresh figs-thinly sliced
- 1 tsp coconut oil
- 1 tbsp almonds-chopped
- 2 tsp raw honey
- 1/2 cup arugula
- 2 tsp peach balsamic vinaigrette or flavor of choice
- 2 slices of whole wheat bread
- 1 tbsp Greek yogurt (you may use 1/4 cup mozzarella cheese instead for a richer flavor)
Directions: Best if you use a panini press. You may also use a pan on the stove as well. Preheat oven to 350 degrees.
Mix the chopped almonds and 1 tsp of honey in a bowl and coat evenly. Place the almonds in the oven for approximately 10 minutes at 350 degrees. While the almonds are baking add 1 tsp coconut oil to the grill of the panini press or to the pan if using a stove top. Next place the bread sliced in the oil so that way they will be crispy. Once they are grilled nicely add the peach balsamic (or balsamic of choice) and arugula, followed by fig slices, and the almonds to one side of the panini. Place the other half of the panini on top and grill both slices together. Now its time to make the Greek yogurt sauce. Mix 1 tbsp Greek yogurt with 1 tsp raw honey and 1 tsp of the peach balsamic together. Open the panini and spread the sauce on the top half of the panini. If you are using cheese then you would do the same except let it cook longer to melt the cheese. Enjoy! This panini goes well with a small side blueberry spinach/arugula salad.
Nutrition Facts: (Keep in mind, if you use cheese the nutrition facts will vary).
Calories: 386, Total Fat: 15g; Saturated Fat: 5g; Cholesterol: 0g (only found in animal sources); Carbohydrate: 55g; Fiber: 8g