I made this sandwich when I lived in my apartment at Ohio University. I didn't want to do to much cooking, but wanted something very flavorful and quick. Now it is a family favorite, even by meat eaters alike. This sandwich could easily become carnivorous or be made vegan depending on your preferences. I love this sandwich because it can be made all year round. Just swap out with whatever is in season. I have made this with butternut squash and even cabbage. The vegetables can be grilled, sautéed or roasted depending on the amount time you have. I love this sandwich, it takes me back to my pre-culinary school days. I knew much about cooking but not nearly as much as I know now. This sandwich is great served with baked sweet potato fries or chips.
Grilled Vegetable Panini
Serves: 6-8 Cook Time: 20 min Prep Time: 15 min
- 1 small zucchini, thinly sliced
- 1 small yellow squash, thinly sliced
- 1 small eggplant, thinly sliced
- 1 orange pepper, squared off
- 3 portabello mushroom caps, gills removed and sliced
- 5 tablespoons olive oil
- salt and pepper to taste
- 1 loaf ciabatta bread
- 8 oz. basil pesto
- 8 oz gruyere, sliced thin
- olive oil or butter
Directions
Toss squash, zucchini, peppers and mushrooms in olive oil and salt and pepper. Lightly oil your grill pan and heat until smoking. Grill eggplant and set aside. Grill each vegetable for 2-3 minutes, grilling both sides. Using two pieces of ciabbatta bread, slather one side with pesto. Place eggplant, zucchini, squash, pepper and mushrooms on sandwich. Top with sliced gruyere cheese. Top with second slice of bread. Press firmly to flatten sandwich slightly. Heat pan to medium high heat. Add enough olive oil to coat pan. Place sandwich cheese side down and press firmly. Cover with lid and cook 2-3 minutes per side or until golden brown. Repeat on other side. Enjoy!
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