Best 3 Veggie Sandwich Panini Recipes

In the realm of culinary arts, the veggie sandwich panini stands as a beacon of flavor and nutrition, a symphony of fresh vegetables, savory cheeses, and crusty bread, united by the warm embrace of a panini press. Whether you're a seasoned vegetarian seeking culinary inspiration or a meat-eater looking to expand your palate, this guide will embark on a delectable journey, exploring the myriad possibilities that await you in the realm of veggie sandwich panini. From classic combinations to innovative twists, we'll uncover the secrets to crafting a sandwich that tantalizes your taste buds and leaves you craving more.

Here are our top 3 tried and tested recipes!

VEGGIE SANDWICH PANINI

Veggie Sandwich Panini image

Provided by Food Network

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

Ingredients

1 portobello mushroom
Olive oil, optional, for grilling
1 tablespoon roasted garlic hummus
2 slices whole-grain bread
Fresh spinach, for topping

Steps:

Grill the portobello mushroom, using olive oil if desired. Spread the hummus across the insides of both slices of bread. Add the mushroom and a few pieces of spinach. Place the sandwich in a panini grill for 1 to 3 minutes, depending on desired crispness. Remove and enjoy.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

GRILLED VEGETABLE PANINI

Grilled Vegetable Panini image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
2 small Japanese eggplants or 1 medium to large regular eggplant, cut crosswise into 1/2-inch-thick slices
2 zucchini, cut crosswise into 1/2-inch-thick slices
1 small red onion, cut into 1/2-inch-thick slices
Salt and freshly ground black pepper
2 baguettes (each about 2 feet long)
1/2 cup Basil Pesto, recipe follows
8 ounces fresh water-packed mozzarella cheese, drained, sliced
2 tomatoes, sliced
1/2 cup roasted red peppers
8 large basil leaves, optional

Steps:

Heat a grill pan over medium-high heat. Drizzle the oil over the eggplant, zucchini, and onion slices, then sprinkle with salt and pepper. Working in batches, grill the eggplant, zucchini, and onions until they are tender and grill marks appear, about 4 minutes per side. Cool completely.
Cut each baguette into 6 pieces. Working with one baguette piece at a time, slice in half and spread both sides with the pesto. Working with the bottom slice of the baguette, stack 2 slices of eggplant, 2 slices zucchini, 1 slice onion, 1 slice tomato, 1 slice mozzarella, and 1 slice of roasted pepper. Sprinkle with salt and pepper. Place top half of baguette on top and continue with remaining baguette. (The sandwiches can be made 4 hours ahead. Wrap well with plastic wrap and refrigerate.)
2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup (about) extra-virgin olive oil
1/2 cup grated Parmesan
In a blender, pulse the basil, pine nuts, garlic, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until finely chopped. With the blender still running, gradually add enough oil to form a smooth and thick consistency. Transfer the pesto to a medium bowl and stir in 1/2 cup of cheese. Season the pesto with more salt and pepper, to taste. (The pesto can be made 2 days ahead. Cover and refrigerate.)
Yield: 1 cup
Prep Time: 10 minutes

THE BEST VEGGIE SANDWICH

The Best Veggie Sandwich image

A local restaurant used to serve a version of this sandwich but when they discontinued it, I experimented and made it better with the addition of dry roasted sesame seeds and using English Muffins instead of whole wheat bread. Garnish each with a black olive, if desired.

Provided by DEBBIEWALTER

Categories Main Dish Recipes Sandwich Recipes

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

4 English muffins, split and toasted
1 avocado, mashed
1 cup alfalfa sprouts
1 small tomato, chopped
1 small sweet onion, chopped
4 tablespoons Ranch-style salad dressing
4 tablespoons toasted sesame seeds
1 cup shredded smoked Cheddar cheese

Steps:

Preheat oven to broil.
Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese.
Place under broiler for about 5 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 470.2 calories, Carbohydrate 37.1 g, Cholesterol 33.7 mg, Fat 30.2 g, Fiber 5.6 g, Protein 15.8 g, SaturatedFat 9 g, Sodium 521.1 mg, Sugar 3 g

Tips:

To make a perfect veggie sandwich panini, use a sturdy bread that can hold up to the fillings and won't get soggy. Ciabatta, sourdough, and whole wheat bread are all good choices.
Use fresh, high-quality vegetables for the filling. This will make a big difference in the flavor of the sandwich.
Don't be afraid to mix and match different vegetables in the filling. There are endless possibilities, so get creative!
Use a cheese that melts well for the filling. Mozzarella, cheddar, and fontina are all good choices.
Don't overload the sandwich with fillings. Too much filling will make it difficult to eat and will cause the sandwich to fall apart.
Butter or oil the outside of the bread before grilling. This will help the sandwich brown evenly and prevent it from sticking to the grill.
Grill the sandwich over medium heat until the bread is golden brown and the cheese is melted and bubbly.
Serve the sandwich immediately with your favorite sides.

Conclusion:

Veggie sandwich paninis are a delicious and easy lunch or dinner option. They are packed with fresh vegetables, cheese, and flavor. With so many different variations to choose from, there is sure to be a veggie sandwich panini that everyone will enjoy. So next time you are looking for a quick and healthy meal, give one of these recipes a try.