A grilled veggie panini can be something different to try for a quick lunch. You're free to add your favorite vegetables between the bread, with or without cheese. This sandwich is a great alternative if you're a vegetarian. It can be made on a panini press or on a barbecue grill. This recipe makes 4 servings.
Instructions
1. Wash all of the produce. Cut a medium eggplant crosswise into 1/. Do the same with one medium zucchini.
2. Remove the core and seeds from one red bell pepper and one green pepper. Slice the peppers lengthwise into strips.
3. Cut 2 portabello mushroom tops into 4 slices. Next, cut a small red onion into four 1/.
4. Turn on the grill or panini press to high. Brush some olive oil on one side of all of the vegetables except for the lettuce. Add a dash of salt or pepper if you want a little seasoning. Grill the veggies oil side down for 5 minutes, then repeat for the opposite sides.
5. Spread some spicy brown mustard, horseradish or pesto spread on the inside of eight slices of sourdough bread if you want some sauce on your sandwich. Stack each panini half with a romaine lettuce leaf, then the veggie slices. Add 2 slices of mozzarella or Gouda cheese, then add the top slices of the sourdough.
6. Lower the grill heat to medium-high. Brush olive oil on both sides of the sandwiches. Grill for 3 minutes per side, or until golden brown.
Tags: 2-inch-thick slices, , panini press,
