Grilled Veggie Panini with Pesto and Imported Havarti

Make an amazing Italian panini at-home with basic cooking gear!  A pile of tender grilled veggies is topped with buttery, melty, luscious, imported Havarti and pesto in this easy work from home lunch or fun dinner for two.

No Reviews

Ingredients

Adjust Servings
1 large red bell pepper
1 medium zucchini
1 large red onion
Cooking Spray
4 1/4" thick slices sourdough or country bread
1/4 cup prepared pesto
8 oz imported Havarti cheese, grated or thin sliced
1 tsp olive oil

Directions

1.
Core pepper and cut into wide chunks. Trim ends off zucchini and cut lengthwise into 1/8” thick long slices. Cut onion into 1/8” thick rings. Toss vegetables in olive oil and season lightly with salt and pepper.
Mark as complete
2.
Preheat a grill or grill pan over high heat and coat with cooking spray. Grill vegetables for 5-7 minutes or until lightly charred and tender. Remove grilled vegetables to a plate and reduce heat to low.
Mark as complete
3.
Spread one side of each slice of bread with 1 TB pesto. Top 2 slices of bread with 1/2 of cheese (on top of pesto) and layer with vegetables. Top vegetables with remaining cheese and place 2nd slice of bread on top, pesto-side down.
Mark as complete
4.
Place stacked sandwiches on grill or in grill pan over low heat and lay a heavy cast iron skillet or baking dish on top to weigh down. Cook for 2-3 minutes per side to toast bread and melt cheese. Enjoy warm.
Mark as complete

Notes

Tip: You can swap in other grilled veggies too like eggplant, hot peppers, fennel, or summer squash.

Leave a Reply