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Grilled Veggie Paninis
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Description
Paninis with roasted garlic aioli, pesto, roasted red bell pepper and chipotle spread for just a hint of smokiness, a bit of goat cheese (my favorite!) and some fresh arugula.
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Small Squash, Sliced
- 1 whole Small Round Zucchini, Sliced
- 1 whole Large Portabella Mushroom Cap, Sliced
- ¼ whole Red Onion, Sliced
- 2 Tablespoons Garlic Aioli
- 1 Tablespoon Pesto
- 2 whole Small Ciabatta Rolls
- 2 Tablespoons Roasted Bell Pepper And Chipotle Spread
- 2 Tablespoons Goat Cheese
- ½ cups Arugula
Preparation
Heat olive oil in a medium frying pan over medium heat. Add squash, zucchini, mushroom and red onion, and saute until onions are translucent and veggies are soft, about 5 minutes.
Heat your panini pan over medium heat.
In a small bowl, combine garlic aioli with pesto and mix well.
Slice your ciabatta rolls sandwich style. For each panini, spread some pesto aioli mixture on the bottom half of the ciabatta roll and spread some of the bell pepper chipotle spread on the top half. Add goat cheese on top of the bell pepper spread.
Top the bottom half of the ciabatta (the side with pesto aioli) with sauteed veggies and arugula then top with the other half of the ciabatta.
Place sandwich in the panini pan and press until the bread warms and grill lines appear, about 3 minutes. Carefully flip the sandwich and repeat.
Remove panini, cut in half, and enjoy!
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