vegetarian panini

A perfect summer lunch panini made with eggplant, tomatoes, mozzarella and pesto on crispy French bread.

Eggplant Panini with Pesto

eggplant (about 12-14 oz)

salt

olive oil spray (I used my misto)

bread

mozzarella cheese (Sargento)

tbsp skinny pesto

tomato

Slice the eggplant into 1/4-inch thick slices.

Place the eggplant slices on a paper towel and season with salt; set aside about 30 minutes. This will help draw some of the moisture out of the eggplant.

Pat the eggplant dry with paper towels.

Preheat panini grill.

Lightly spritz eggplant with olive oil, season with salt and pepper.

When the grill is hot, grill eggplant about 7-8 minutes, turning once half way through.

Set aside.

Slice the bread open and place 3 slices of grilled eggplant, 1 slice of mozzarella, 1/2 tablespoon of pesto, and 2 slices of tomatoes on each sandwich.

Close and lightly spray the top of the bread with oil.

Place on a panini press and close until the cheese melts and the bread is toasted.

Cut in half diagonally and eat immediately.

https://www.youtube.com/watch?v=vcQi57kRnD8

Eggplant Panini with Tomato and Pesto
PRINT RECIPE: https://www.skinnytaste.com/eggplant-panini-with-pesto/

Flavor packed and texture rich, enjoy this veggie panini recipe toasty warm or chilled. This mushroom sandwich is easy to make and fabulous for sharing. This recipe is vegetarian.

Mushroom and Goat Cheese Veggie Panini Recipe

Loaf of Focaccia, Sourdough

tsp Extra Virgin Olive Oil

Red Onion (sliced thin into 1/2 moons)

lb (453 grams) Crimini Mushrooms (or baby bella, diced small, stems removed and discarded)

tsp Minced Garlic (about 2 large cloves)

Tbs Fresh Thyme (finely chopped)

tsp Fine Sea Salt

tsp Balsamic Vinegar (plus more for drizzling)

oz (115 grams) Goat Cheese (crumbled)

Roasted Red Bell Peppers (patted dry, tomatoes

In a saute&#x27; pan add 2 tsp olive oil and heat until shimmering. Add the onions, stir to coat and turn heat down to medium low. Cook the onions stirring occassionally until softened and slightly caramelized, about 15 minutes. Transfer to a medium mixing bowl.  Set aside.

In the same pan, add the remaining 2 tsp olive oil and heat until shimmering. Keep heat on medium high and add the mushrooms spreading them out into an even layer. Stir only occassionally so that they sear, for about 10 minutes or until dark golden. During the last minute of cooking stir in the garlic. Transfer to the mixing bowl with onions and add the thyme, salt, vinegar and crumbled goat cheese. Stir throughly to incorporate the ingredients. Taste for salt adjustment.

Cut the bread horizontally. Brush the insides lightly with olive oil, and a light drizzle of balsamic vinegar.  Spoon about 4 Tbs of mushroom mixture on bread, pressing it together so that the mushrooms stick together. Add a few grinds of black pepper. Top with roasted red bell pepper and spinach. Place the top piece of bread on the panini. Repeat until all the sandwiches are assembled.

To Assemble the Panini:

*If using a pan rather than a grill pan or panini press, you&#x27;ll need to brush the outside of the bread with a bit of fat (olive oil or butter will do). Place the panini on a hot grill pan or panini press and place something heavy on top like a cast iron skillet or lid. If using a cast iron skillet, check to see if the bottom has rust on it. If so, place a piece of parchment paper between the sandwich(s) and the skillet. A cast iron skillet is heavy enough on it&#x27;s own to press the panini, but if using a lid, you&#x27;ll have to put some weight on it. Cook/toast for about 4-5 minutes until toasty (a few dark spots are okay) and the cheese begins to melt. Flip the panini and press again for about 3-4 minutes or until heated through.

Veggie panini can be shared right away, at room temperature or chilled straight from the refrigerator. If refrigerating, store in a covered container until ready to enjoy. To reheat, place in a 350f oven for 10-15 minutes or until heated through.

Press the Panini:

I love sneaking veggies into traditionally “comfort food” type dishes, and this panini is no exception. The fontina cheese oozes out of the sandwich, the bread is warm and crispy, and the sautéed kale and caramelized onions add some much needed lightness to the dish.

Kale and Caramelized Onion Veggie Panini Recipe

tsp extra virgin olive oil

Extra virgin olive oil spray

oz box baby kale (or 8 ounces of whole kale, chopped thinly)

garlic (minced)

roasted garlic per sandwich (optional)

⅛ tsp crushed red pepper

Salt

red onion (sliced thinly)

oz Fontina cheese (1 oz per sandwich)

whole grain panini bread

Sauté the kale with the garlic, crushed red pepper, olive oil, and a dash of salt until it's wilted.

In 1 tsp olive oil, sauté the onions until they are caramelized and golden brown.

Assemble your sandwiches! Spread 1 clove of roasted garlic on one side of the sandwich. Top with 1 oz fontina cheese per sandwich, 1/4 of the caramelized onion mixture, 1/4 of the kale, and a dash of salt/pepper to taste.

Grill in a panini press or a skillet until the cheese is melted and the bread is crispy on the outside/soft on the inside.

https://www.youtube.com/watch?v=6VVNQ4dJtyw

This savory veggie panini with caramelized onions makes the vegetarian lifestyle easy - and downright delicious. The fontina cheese oozes out of the sandwich, the bread is warm and crispy, and the sautéed kale adds a complementary lightness.
Recipe here -- https://pickyeaterblog.com/kale-garlic-and-caramelized-onion-paninis/

Veggie Panini with Kale

Top 3 vegetarian panini recipes from across the web

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Eggplant Panini with Pesto

Mushroom and Goat Cheese Veggie Pan...

Kale and Caramelized Onion Veggie P...

Top 3 vegetarian panini recipes from across the web

The most viewed vegetarian panini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Eggplant Panini with Pesto

Mushroom and Goat Cheese Veggie Pan...

Kale and Caramelized Onion Veggie P...

The most viewed vegetarian panini recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine