Roasted Vegetable Pesto Panini

In Breakfast, Salad 183 views

Broiled Vegetable Pesto Panini is a scrumptious sandwich, brimming with solid simmered vegetables alongside a spreading of pesto, and finished off with cheddar! Utilize your panini creator, or make it on the burner. So natural and delish!

This sandwich thought came to fruition subsequent to eating the California Grille Panini at Corner Bakery. It’s one of my number one things to arrange there, so I realized I expected to make it at home. The mushrooms and artichokes give an unami flavor that is like meat, so it satisfies vegans and carnivores the same!

Ingredients

  • 8 slices French bread – I use my homemade french bread on this site
  • 1/2 cup pesto sauce – I use my homemade pesto on this site
  • 2 Tablespoons butter spread
  • 4 slices monterey jack cheese – or any cheese you like
  • 1 Tablespoon olive oil
  • 4 cups baby spinach
  • 2 cup plum tomatoes – halved
  • 2-3 cups sliced mushrooms
  • 12 oz. marinated artichoke hearts – strained and chopped
  • salt and pepper – to taste
READ MORE  Homemade Hash Browns

Instructions

  1. In a medium saucepan, heat olive oil over medium high heat. Add spinach, tomatoes, mushrooms, salt and pepper – and cook until soft. Add artichoke hearts and remove from heat.
  2. Meanwhile, heat panini grill (or use a pan on stovetop). Take bread and spread butter on one side of the bread only. On the other side of bread, spread pesto sauce.
  3. To assemble sandwiches, turn butter side down and arrange roasted vegetables on the pesto side of four of the slices of bread. Add cheese on top of vegetables, and then place other piece of bread on top, butter side up.
  4. Place two sandwiches on the panini grill and cook until bread gets nice grill marks, and the cheese melts. Repeat with other two sandwiches. Serve immediately.
READ MORE  Burger Sauce

Notes

  • I used my homemade french bread that I recently baked in a cast iron skillet. So the bread is round instead of oblong, which makes it easier to use for sandwiches. If you aren’t up to baking bread, just buy any crusty bread that you like.
  • Pesto Sauce is key! I’ve got two great homemade recipes on the blog.

Nutrition

Calories: 628kcal | Carbohydrates: 49g | Protein: 28g | Fat: 38g | Saturated Fat: 11g | Cholesterol: 27mg | Sodium: 1497mg | Potassium: 787mg | Fiber: 8g | Sugar: 9g | Vitamin A: 5757IU | Vitamin C: 44mg | Calcium: 374mg | Iron: 7mg

ROASTED HERB MUSTRAD POTATOES
ROASTED HERB MUSTRAD POTATOES
These garlicky, spice and mustard broiled potatoes
Paleo Pumpkin Donuts: Grain Free, Gluten Free, Refined Sugar Free
Paleo Pumpkin Donuts: Grain Free, Gluten Free, Refined Sugar Free
This simple natively constructed paleo pumpkin doughnut
BLUEBERRY ZUCHINI BREAD RECIPE
BLUEBERRY ZUCHINI BREAD RECIPE
Blueberry Zucchini Bread — This blueberry zucchini
ASIAN CUCUMBER SALAD
ASIAN CUCUMBER SALAD
Asian Cucumber Salad – healthy cucumber salad

Leave a reply "Roasted Vegetable Pesto Panini"


Top