veggie panini

Delicious Veggie Panini - one of our favorite sandwich recipes filled with cheese, tomatoes, avocado and spinach.

Veggie Panini Recipe

sourdough bread

light mayo

butter

colby jack cheese

spinach

tomatoes

avocado (sliced)

Begin by cutting up your avocados and tomatoes.

Then butter your sourdough bread slices on each side.

Add mayo, spinach, tomatoes and cheese to your sandwich and place on a skillet, or in a panini maker. Cook for a few minutes on medium heat.

Once done, add your avocado slices and serve warm.

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/

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

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Veggie Panini Recipe

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Top 3 veggie panini recipes from across the web

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

Top Tags

Veggie Panini Recipe

Eggplant Panini with Pesto

Kale and Caramelized Onion Veggie P...

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