Grilled Veggie Panini

I’m in love with paninis, and I don’t even have a real panini press!

This is what one comes up with when they have a bunch of random vegetables that need to be eaten – preferably together.

I’ve made this twice this week, it’s THAT good.

Okay, honestly, that’s not why I made it twice.  In reality, I started making them Tuesday night but realized much too late that my little camera wasn’t charged.  How could I possibly make something fantastic and NOT blog about it!?  So since it was so good, and we still had leftovers, I went for it again tonight.

Making something twice in a week is really great.  You can quickly digest all of the things you liked about the item, and the things you’d change next time.  Then a few days later, try it again – with alterations!

That’s exactly what today was good for 🙂

Here is what I used to make 3 sandwiches (one for me, two for Hubs)

6 slices wheat sourdough (take from the middle of the loaf so the slices are the biggest!)

3 slices provolone cheese

3 sprinkles shredded mozzarella

3 sprinkles shredded parm

3 Tbsp tomato sauce (I used leftovers from the eggplant parm)

1 medium sweet potato, sliced thinly – lengthwise

1 medium zucchini, sliced thinly – lengthwise

1/2 cup sauteed mushrooms and red onion (I made this earlier in the week and threw the leftovers on the sandwiches)

3 pieces of roasted red pepper (My jar came with like 5 pieces, and a cut them up a bit)

Salt and pepper


The longest process of these is grilling the sweet potatoes.  I wasn’t about to head outside to use the real grill (hello 112F temperatures!) so I just used our indoor griddle, set to 400degrees, with a light coating of EVOO

Grill on each side for about 7 minutes.  After the first side is cooked, and you flip them, add the zucchini.

That’s the golden colour of completion you’re looking for on the sweet potatoes

The zucchini should only take about 4 minutes per side.  They’ll have some nice colour to them, but still be soft.

Then it’s time for building the sandwich!

Start with laying the bread out on the counter.  Add the provolone and 1 Tbsp of tomato sauce to three of the slices.

Top the sauce with a few slices of sweet potatoes and zucchini

At this point, I suggest transferring the loaded slices (carefully!) to the griddle.  They’ll start to get too big to move in a second.

Once transfer is complete, add to the zucchini – 1/3 of the mushroom/onion mixture, one slice of red pepper to each sandwich, then a sprinkle of mozz and sprinkle of parm for each.

Nom Nom Noms

Finally, carefully place the other slices of bread on top, push down slightly on them to make ingredients stick together.

Take a baking sheet and lay it carefully on top of all three sandwiches, top with something heavy (we used three glass bowls).

Sandwiches will get paninified!

Cook for about 5 minutes per side, be nice to them when you flip or you’ll end up with a fork and knife sandwich!

Slice, and serve!

If you have an iron clad mouth like me, you can probably eat them right off the griddle – if you’re like my Hubs (temperature weak) wait a few minutes before you enjoy your delectable sandwich!


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