Vegan Panini
Ingredients
The filling
-
1
unit
portobello mushroom
-
1
small
zucchini or yellow squash
-
2
cups
spinach
-
1
unit
tomato
-
4
slices
pepperoncini or pickle slices (optional)
-
8
slices
dairy free cheese of choice
The bread
-
8
slices
bread (gluten-free if needed)
-
to taste
unit
butter or oil (optional for brushing)
For sautéing
-
to taste
unit
oil or broth
Instructions
- Slice the veggies into ⅛ - ¼ inch slices.
- Sauté the slices in oil or broth until liquid is released and they are slightly browned, about 3-5 minutes on each side.
- Brush the outside of the bread slices with butter or oil for extra crunch, if desired.
- Place 4 slices of bread with the outsides down and layer with 1 slice of cheese.
- Divide the grilled veggies among the slices and top with optional pepperoncini or pickles and another slice of cheese.
- Cover with the remaining 4 slices of bread, keeping the buttered or oiled side on top.
- Grill on a panini press or in a hot pan for 5-7 minutes until the cheese is melted, flipping if using a pan.
Nutrition Facts (estimated)
Servings
4
Calories
304
Total fat
11g
Total carbohydrates
42g
Total protein
9g
Sodium
668mg
Cholesterol
0mg
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