Put pine nutes, basil, mint, chives, garlic, lemon juice, and 1/4 cup oil in tall bowl or blending container; using imersion blender, blend unil smooth. Stir in cheese, season pesto with salt and pepper. Preheat panini press to 400 or medium-high heat. Brush one side of each bread slice with oil. Lay slices oiled sides down; spread top fo each slice with 1 tbs pesto. Arrange 3 or 4 mozzarella slices in single layer on 4 bread slices; top with layer of tomato slices. Season with salt and pepper. Top each with one of the remaining bread slices, oiled side up. Place 2 sandwiches on panin press; close lid. Cook until toasted and cheese us melted, 3-4 minutes. Transfer sandwiches to cutting board, cut in half. Cook remaining sandwiches.
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|Serving Size: 1 Serving (97g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 189 (72%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 7.5g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 48.2mg||15 %|
|Sodium 458.3mg||16 %|
|Potassium 173.1mg||5 %|
|Total Carbohydrate 4g||1 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 2.8g|
|Protein 15.9g||23 %|
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Calories per serving: 264
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