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the panini on a plate with a garden salad on the side

Veggie Panini (Vegetarian)


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Katie Webster
  • Total Time: 20 mins
  • Yield: 4 sandwiches 1x
  • Diet: Vegetarian

Description

These Veggie Paninis are made with Italian-inspired flavors. All you need are a few simple pantry staples, fresh basil, and cheese and they’ll come together in minutes! 


Ingredients

Scale

1 clove garlic, peeled

1 14-ounce can quartered artichoke hearts, drained

1/2 cup oil packed sun dried tomatoes, drained and sliced or roughly chopped

1 small bunch basil, stems removed roughly chopped (.75 ounces)

Generous pinch coarse kosher salt

1 cup shredded fontina, Italian cheese blend or Pizza cheese

8 slices Italian bread

1 tablespoon extra-virgin olive oil

8 thin slices deli provolone


Instructions

  1. Preheat panini press to 400 degrees F.
  2. Meanwhile, fit food processor with steel blade attachment. With motor running, drop garlic through feed tube and allow to mince.  Remove lid and add artichoke hearts, sun-dried tomatoes, basil and salt. Pulse until evenly chopped into small pieces, but not paste-like. Add shredded cheese and pulse once or twice to combine. Alternatively, mince garlic and chop the other ingredients by hand. Mix together in a medium bowl.
  3. Lay bread on work surface. Brush lightly with olive oil. Flip over.
  4. Lay a slice of Provolone on each slice of bread. Divide the artichoke heart combination among four slices of bread, about 1/2 cup per sandwich. Close the sandwiches with the remaining four slices of bread. 
  5. Cook two panini in the panini press at a time until the bread is browned and the cheese is melted, 5 to 7 minutes. Repeat with the remaining sandwiches. Cut in half and serve hot.

Notes

Ingredient Note: We found that slightly soft Italian bread was our favorite for these paninis. Chewier rustic breads are too tough and the veggie filling spilled out the sides.

Tip: If you do not have a panini press, heat a grill pan or cast-iron skillet over medium-high heat until very hot. Add the sandwiches and place a second heavy skillet over them to weigh them down and press them. Flip after the bottoms are browned, about 3 minutes. Cook on the second side until the bottoms are browned and the cheese is melted, 2 to 3 minutes. 

Make Ahead: The filling can be mixed and the fontina can be shredded up to 2 days ahead.

  • Active Time: 15 mins
  • Cook Time: 5 mins
  • Category: Sandwiches
  • Method: Panini Press
  • Cuisine: Italian

Nutrition

  • Calories: 504 cals
  • Sugar: 4 g
  • Fat: 26 g
  • Carbohydrates: 39 g
  • Fiber: 3 g
  • Protein: 25 g
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