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This sandwich brings together charred garden veggies, silky burrata, and zesty pesto for a next-level panini. You'll love the mix of crunchy outer bread and gooey warm middle – it's the perfect quick meal that feels fancy but comes together easily at home.
I whipped these paninis up for the first time after grabbing too many veggies at our neighborhood farmers stand. They've now turned into our end-of-week tradition when we want something special without spending hours in the kitchen.
Ingredients
- Eggplant and zucchini: They give the sandwich substance and soak up all the tasty flavors on the grill
- Red bell pepper: Adds a touch of sweetness when it gets those nice char marks
- Fresh burrata cheese: Brings a rich creaminess that gets all melty and wonderful
- Basil pesto: Packs in tons of herb flavor without needing a million ingredients
- Ciabatta rolls: Give you that awesome crunch outside while staying tender inside
- Balsamic glaze: Adds a hint of sweet-tart finish that ties everything together
- Fresh basil leaves: Make everything taste fresher and look prettier
Try to pick zucchini and eggplant that feel heavy and don't have mushy parts. For the burrata, keep it cold until you're ready to use it so you get the best taste and texture.
How To Make Mediterranean Grilled Veggie and Burrata Panini
- Grill the Vegetables:
- Get your grill pan or outdoor grill nice and hot on medium-high. Coat your sliced veggies with plenty of olive oil and sprinkle with salt and pepper. Put them on the hot surface and don't move them for about 3-4 minutes until you see grill marks forming. Flip them once and cook until they're tender. You'll know the eggplant is done when it feels soft if you press it, and the zucchini should bend easily. Let them cool a bit before you start building your sandwich.
- Prepare the Bread:
- Cut your ciabatta rolls across the middle or grab your sourdough slices. You want bread that's going to hold up to the fillings without getting soggy. If you're using ciabatta, you can pop the cut sides in the toaster for a minute to make them extra crispy and help keep them from getting wet.
- Layer the Fillings:
- Smear pesto on one side of each sandwich. Be generous but don't go overboard – about a tablespoon per sandwich works great. Stack your grilled veggies in layers, starting with zucchini on the bottom, then eggplant, and red pepper on top. Pull the burrata apart into chunks and scatter them over the veggies. The random-sized pieces make sure you get pockets of creaminess throughout.
- Add Finishing Touches:
- Toss a few fresh basil leaves on top of everything. If you're using balsamic glaze, drizzle just a little over the fillings for a sweet-tangy kick. Top with the other piece of bread to close up your sandwich.
- Grill the Panini:
- Brush some olive oil or spread butter on the outside of the sandwich. Put it in your heated panini press, or if you don't have one, use a skillet with another heavy pan on top to squish it down. Cook until it's golden and crispy outside, about 5 minutes in a press or 4-5 minutes on each side in a pan. The burrata should be warm and starting to melt but not completely runny.
- Serve Immediately:
- Take it off the heat, cut it diagonally to show off all those layers, and eat while it's hot and the cheese is still gooey.
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This sandwich always takes me back to my Italian vacation where simple stuff cooked with care made the best meals ever. For me, the burrata steals the show – those little pockets of creaminess match so well with the smoky taste from the grilled veggies.
Make Ahead Options
One great thing about this panini is you can get stuff ready beforehand. Grill all your veggies during Sunday prep and keep them in a container in the fridge. They'll stay good for about three days, so you can throw together a quick dinner on busy nights. Just let them warm up a bit before making your sandwich. You can also make pesto ahead – it actually tastes better after sitting in the fridge for a day. Just keep the burrata cold until you're ready to use it so it stays fresh.
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Customization Ideas
You can switch up this panini based on what you have around. During winter, try using roasted butternut squash or sweet potatoes instead. Want more protein? Add some prosciutto – it goes really well with the burrata. If you don't eat dairy, swap in some cashew cheese spread and vegan pesto. It'll still taste amazing with these changes. Play around with different breads too – focaccia adds herby flavor while a hearty grain bread makes it more filling.
Serving Suggestions
This panini stands on its own as a meal, but adding a few sides makes it even better. Try a simple arugula salad with just lemon juice and olive oil for a peppery contrast to the rich sandwich. In summer, serve it with cold gazpacho for a complete Mediterranean meal. When you have friends over, cut the paninis into smaller pieces and put them on a platter with olives, artichoke hearts, and roasted peppers. A glass of crisp white wine like Pinot Grigio or Sauvignon Blanc goes perfectly, bringing out all those fresh veggie flavors.
Frequently Asked Questions
- → What can I do to keep the bread from getting soggy?
Go easy on the olive oil for grilling veggies and don't overdo wet ingredients like pesto or glaze. Keep it light!
- → What other bread could work here?
If ciabatta or sourdough isn't your thing, focaccia or baguette make awesome alternatives for this sandwich.
- → What could I use instead of burrata?
Switch out burrata for fresh mozzarella or soft goat cheese for that creamy touch.
- → Can I prep the veggies early?
Totally! You can grill and refrigerate them in advance. Heat them up a bit before you put the panini together for the best taste.
- → Do I have to own a panini press?
Not at all! Use a skillet or a grill pan and press your sandwich with something heavy for a great result.
- → Can I make this entirely plant-based?
For sure. Use vegan cheese instead of burrata and make sure your pesto is dairy-free to transform this into a vegan option.