Grilled Veggie Panini Recipe - Laura Vitale - Laura in the Kitchen Episode 392

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces calories while maintaining creaminess.

ciabatta bread

🥗Healthier: whole grain bread

💰Cheaper: sourdough bread

Whole grain bread adds fiber and nutrients.

pesto

🥗Healthier: avocado spread

💰Cheaper: homemade basil spread

Avocado spread is creamy and nutritious.

Preheat the grill pan to medium-high heat.

Drizzle the veggies (zucchini, mushrooms, eggplant) with extra virgin olive oil.

Cook the veggies on the grill for 2 to 3 minutes on each side until they have grill marks.

Remove the veggies from the grill and season with salt and pepper.

Drizzle a splash of balsamic vinegar over the veggies.

Preheat the panini press.

Spread basil pesto on one side of the sourdough bread.

Layer fresh mozzarella on the bread as the bottom layer.

Add the grilled veggies on top of the mozzarella.

Top the veggies with more mozzarella to help hold the sandwich together.

Drizzle olive oil on the outside of the bread.

Place the sandwich in the panini press and close it.

Cook until the bread is golden brown and the cheese is melted.

Remove the sandwich from the panini press and let it cool for a minute before cutting into it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens