Veggie & Pesto Panini

Veggie & Pesto Panini

9/25/13 — This hearty sandwich makes a wonderful lunch or dinner. The cheese, bread, and pesto make it filling, while the fresh veggies help balance it out. Yum!

Veggie & Pesto Panini

  • 4 slices of bread (your choice, preferably pumpernickel, rye, sourdough or a high quality whole wheat)
  • 4 tbsp. pesto
  • ½ onion, sliced
  • 4 small shitake mushrooms, sliced
  • 1 plum tomato, sliced
  • 4-6 slices of fresh mozzarella
  • 1 roasted red pepper (or 2 handfuls from a jar) How-to roast a pepper

Water sauté the onion and mushroom.  Click here for instructions on water-sautéing!

Lather 2 tbsp. of pesto over 2 slices of bread, and then evenly divide the onion and mushroom mixture over both pieces. Top with roasted red pepper slices, tomato, mozzarella and the second slice of bread. Place the sandwiches on a George Foreman grill. Cook for about five minutes, and then flip and cook for 5-10 minutes more, until the cheese melts and the bread is sufficiently toasted.

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