Double-Decker Grilled Veggie Panini

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Double-Decker Grilled Veggie Panini

Colorful, seasonal veggies are right at home layered with melty mozzarella, a creamy spread, sun-dried tomatoes, and hearty grilled sourdough bread slices.

Double-Decker Grilled Veggie Panini
 
Makes 4
Ingredients
  • 1 large eggplant, sliced ¼ inch thick lengthwise
  • 1 large yellow squash, sliced ¼ inch thick lengthwise
  • 1 large zucchini, sliced ¼ inch thick lengthwise
  • 4 large portobello mushroom caps
  • 4 green onions
  • 1 tablespoon kosher salt
  • 1 (5.2-ounce) package herbed cheese spread
  • 12 slices sourdough sandwich bread
  • 8 slices mozzarella cheese
  • ¼ cup packed large fresh basil leaves
  • ½ cup sun-dried tomato spread
  • ¾ cup canned artichoke hearts, drained well and coarsely chopped
  • 2 to 3 roasted red peppers, cut into wide strips
  • ¼ cup olive oil
Instructions
  1. Heat a large cast-iron grill pan over medium-high heat. Lightly spray cooking spray onto both sides of eggplant, squash, zucchini, mushrooms, and green onions; sprinkle salt all over vegetables. Grill vegetables in batches as needed, turning occasionally, until browned and just soft, 5 to 10 minutes. Remove vegetables from grill; halve mushrooms and green onions.
  2. Spread about 1 tablespoon herbed cheese onto one side of 4 bread slices; top each with 1 slice mozzarella. Divide eggplant, squash, zucchini, and half of basil leaves among mozzarella slices. Spread about 1 tablespoon tomato spread onto one side of 4 bread slices; place bread on top of basil leaves, spread side down.
  3. Spread remaining herbed cheese on top of bread slices of sandwiches; top each with 2 green onion halves, 2 mushroom halves, artichokes, roasted peppers, remaining mozzarella, and remaining basil leaves. Spread remaining tomato spread onto remaining bread slices; place on sandwiches, spread side down. Brush oil onto sandwiches.
  4. Carefully transfer sandwiches to grill pan; place an empty cast-iron skillet on top of sandwiches to press them down. Cook sandwiches over medium heat until bread is toasted, cheese is melted, and sandwiches are heated through, about 5 minutes per side. Serve immediately.

 

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