Oct 172011

A couple weeks ago, I was sitting in a little coffee shop and I ordered a veryy delicious veggie panini! It was made with sundried tomatoes, onion, pesto, and swiss cheese…yum! Being on a crazy schedule lately, my eating habits have been increasingly unhealthy and scattered so I decided to take some time out of my day to recreate a version of this veggie panini for lunch.

For this panini, I decided to use: whole wheat sourdough bread, pesto, sliced red onions, sun-dried tomatoes, artichoke hearts, and feta cheese.

I didn’t regret the decision at all. It only took about 15 minutes total to prepare and cook, start to finish, plus it was delicious and cheap! Win-win. It’s also healthy–something that’s hard to come by when you’re looking for a quick meal. I bet this would taste even better dipped in some creamy tomato soup too!! :)

Veggie Pesto Panini (serves 1)

[I’m a bad food blogger and didn’t really measure anything BUT it’s all about what ingredients/how much you want in your individual sandwich–I believe in you, you can do it! But here are some rough guidelines below.]

  • 2 Thick slices of bread (I used sourdough)
  • Pesto (enough to spread on two pieces of bread–I cheated and used store bought pesto)
  • ~ 1/4 Cup of sun dried tomatoes
  • 1 1/2 Artichoke hearts, cut into quarters
  • Red onion, sliced
  • Feta Cheese
  • Olive oil
  • Salt and pepper

Heat a grill pan or panini maker to medium heat. Spread pesto on one side of each of the bread slices. Pile on the onions, artichoke hearts, sun-dried tomatoes, and feta cheese (more or less of each ingredient to your liking) on one of the slices of bread. Sprinkle some salt and pepper to taste. Top the sandwich with the other slice of bread. Then, take a pastry brush and blush the top of the sandwich with olive oil so that it is lightly coated.

Put the sandwich on the grill pan* olive oil side down and using a flat surface (casserole dish, baking sheet or something similar), press down on the panini to give it some nice grill marks. Let it cook on one side for about 5 minutes or until you start seeing golden brown grill marks (you can keep pressing it down by hand throughout this time or put a weight on the casserole dish/baking sheet to keep pressure on the panini) . Brush second side of panini with a light coat of olive oil, then flip the entire sandwich over to grill second side. Again, press down on the sandwich for about 5 minutes with a flat surface.

Once, the panini is cooked, cut in half and enjoy! You can serve it with a nice salad or a bowl of soup.

*I used a grill pan, but if you use a panini maker just brush both sides of the sandwich with olive oil at the same time and then grill the entire sandwich until the outside is crisp and the cheese starts melting on the inside.

Also, check back tomorrow for a Life Tastes Like Food Fall Giveaway!!! 

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  2 Responses to “Veggie Pesto Panini”

  1. This looks so YUMMY – could go for one right now!

  2. Simple yet delicious…love it.

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