Veggie Panini Recipes

These spinach tomato pesto paninis pack a punch. They're relatively low in fat, and have only a few ingredients. The key to making this sandwich great is the bread. A fresh loaf of ciabatta bread makes all the difference.

Ingredients:

- Fresh mozarella slices (2 per sandwich, sliced thin)
- Pesto spread (prepared pasta pasta works great)
- Fresh tomato slices (2-3 thin slices per sandwich)
- 1 box frozen spinach, or 1 cup prepared cooked spinach
- 1 loaf of fresh ciabatta bread
- 3 tbsp olive oil

Directions:

1. Cut a loaf of ciabatta bread in 4 quarters. Cut the bread in half lengthwise.

2. Prepare the spinach according to package directions. Drain the spinach well so the bread doesn't get soggy. Place a generous amount onto each sandwich.

3. Place the tomato slices and mozarella slices onto the sandwich. Add the pesto to the top slices of bread underneath.

4. Brush the sandwiches with olive oil and heat the panini grill to medium. Grill the sandwiches for approximately 5 minutes. Check frequently to make sure the bread doesn't burn. The sandwich is done when the cheese is slightly melted and brown lines are seared into the ciabatta bread. Cut the veggie panini in half and serve!

This recipe works best with leftover eggplant parmiagana, since you won't have to make it from scratch! But if you do, this is a good recipe to try.

Ingredients:

-Cooked eggplant parmiagana slices
-1/4 cup marinara (per sandwich)
-1/4 cup Shredded mozarella cheese
-2 slices Italian bread
-1 tbsp. olive oil

Directions:

1. Preheat the griddle and cook the eggplant slices for about 2-3 minutes, enough to get warm.
2. Place one slice of bread on the grill, brushed with olive oil. Place the heated eggplant on top of the bread, then the cheese, then the sauce. Place the other slice of bread (brushed with olive oil) onto the top of the sandwich.
3. Grill for approximately 5 minutes, until the cheese starts to melt and lines form on the bread.

This panini is simple, yet looks like a million bucks. With just a few simple ingredients, you can make this for dinner in a snap.

Ingredients:

-One whole fresh tomato, sliced lengthwise
-One large fresh mozarella ball, sliced lengthwise
-1 tbsp fresh basil, cut into strips
-1 tsbp extra virgin olive oil
-1 tsp balsamic vinegar
-1 fresh baked foccacia bread, sliced into sandwich sized bread pieces (lengthwise)

Directions:

1. Marinate the olive oil, balsamic vinegar, basil and tomatoes together for about 30 minutes to let the taste get absorbed into the fruit.
2. Preheat the panini grill and place a piece of bread on the grill. Brush the bread with extra virgin olive oil on the outside.
3. Place a marinated tomato slice and basil on the bread. Don't drench the bread, it will get soggy quick.
4. Place a slice of mozarella over the tomato, then a slice of tomato again. Stack the sandwich as high as you prefer.
5. Sandwich the tomato and mozarella between the bread slices and grill the sandwich for 5 minutes, or until lines form on the bread. Serve immediately.