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Easy Veggie Panini

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This Easy Veggie Panini is loaded with colorful sautéed vegetables, melty cheese, and crispy toasted bread for a satisfying meal. It’s quick to make, easy to customize, and perfect for lunch, dinner, or a hearty snack.

Ingredients

  • 4 ciabatta rolls or 8 slices of sourdough bread
  • 1 zucchini, thinly sliced
  • 1 red bell pepper, sliced
  • 1 small red onion, thinly sliced
  • 1 cup baby spinach
  • 8 slices mozzarella, provolone, or Swiss cheese
  • 2 tablespoons pesto or hummus
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • Butter or additional olive oil, for brushing the bread

Instructions

  1. Heat a skillet over medium heat and add the olive oil.
  2. Cook the zucchini, bell pepper, and red onion until tender and lightly browned.
  3. Season the vegetables with Italian seasoning, salt, and black pepper.
  4. Spread pesto or hummus on the inside of each piece of bread.
  5. Layer the cheese, cooked vegetables, and baby spinach onto the bread.
  6. Top with another slice of cheese and close the sandwich.
  7. Lightly brush the outside of the bread with butter or olive oil.
  8. Place the sandwich in a preheated panini press or skillet.
  9. Cook for 4 to 6 minutes, pressing gently if using a skillet, until the bread is golden and crisp and the cheese has melted.
  10. Slice the panini in half and serve warm.

Notes

  • Add sliced tomatoes for extra freshness.
  • Use roasted eggplant or mushrooms for a heartier filling.
  • Spread goat cheese instead of pesto for a tangy variation.
  • Add avocado slices after grilling for extra creaminess.
  • Sprinkle crushed red pepper flakes into the filling for gentle heat.
  • Use whole wheat bread for a more wholesome option.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • Reheat in a panini press, skillet, oven, or air fryer to restore crispness. Avoid microwaving for the best texture.

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