Mediterranean Veggie Panini (Print Version)
# Ingredients:
→ Panini Basics
01 -
1 eggplant, small, sliced into circles
02 -
1 medium zucchini, cut into long strips
03 -
1 red pepper, deseeded and sliced into quarters
04 -
Olive oil for brushing on veggies
05 -
Season with salt and black pepper as you like
06 -
1 fresh burrata ball (around 113 g), drained of liquid
07 -
2 tablespoons of basil pesto (store-bought or homemade)
08 -
Optional: Fresh basil leaves for garnish
09 -
2 ciabatta rolls or 4 sourdough slices
10 -
Optional: A drizzle of balsamic glaze
11 -
Extra olive oil for grilling
# Instructions:
01 -
Coat the zucchini, eggplant, and red pepper with olive oil, then sprinkle over a bit of salt and pepper. Place the veggies on a grill pan or outdoor grill heated to medium-high. Cook for 3–4 minutes on each side until they’re soft and have nice grill marks. Set them aside afterwards.
02 -
Take the ciabatta or sourdough and split the bread if needed. Spread roughly 1 tablespoon of pesto onto one side per sandwich. Layer the grilled eggplant, zucchini, and red pepper over the base. Tear apart the burrata and scatter it evenly on top. Add some basil leaves if you like, and a light balsamic drizzle if using. Cover it with the other slice of bread or roll half.
03 -
Coat the outer sides of the bread with either softened butter or a bit of olive oil. Put the sandwich in a panini press or on a skillet. Cook over medium heat until the bread is crisp and golden, and the burrata is soft and gooey. This takes about 4–5 minutes per side on a skillet or 5–6 minutes total in a press.
04 -
Cut them in half and enjoy your warm, melty sandwiches right away.