Roasted Vegetable Panino with Garlic Mayonnaise
Roasted Vegetable Panino with Garlic Mayonnaise
This Panino is one of those recipes that when I get a craving for it there is nothing else that will do! It is completely vegetarian but it has all the heartiness and richness you need to feel satisfied. The combination of ingredients compliment each other so well that there isn’t any one thing that really stands out. They all work together to make a flavor all of their own, and it is delizioso!! The kids loved it too!
These sandwiches are perfect right off the grill but they are also very nice at room temp which makes them a great appetizer for a party. The roasted vegetables and mayo can be made ahead of time which is always convenient when making food for a lot of people or a quick meal. I often make this for dinner along with a side salad but it makes a tasty lunch too. I have even had the leftovers for breakfast :)
Roasted Vegetable Panino with Garlic Mayonnaise
The Ingredients -
8 Slices Sourdough Bread
2 Zucchini - approx. 8 inches
1 Orange, Yellow or Red Bell Pepper (not green)
4 Small Portobello Mushrooms - approx. 3 inches
2-3 Roma Tomatoes
4 Romaine Lettuce Leaves
8 Slices Mozzarella Cheese - approx 6 oz
2/3 Cup Mayonaise
3 Garlic Cloves - Crushed
1 1/2 Tbsps Lemon Juice
Olive Oil
Salt & Pepper
Prep and Roasting -
Crush the garlic cloves and add to the mayonnaise. Add in the lemon and salt and pepper to taste. Combine and refrigerate until ready to use.
Slice the bell peppers and mushrooms into strips. Slice the zucchini lengthwise into about 1/4 inch slices. Line a baking sheet with foil and layer one of the sliced vegetables. Since all 3 of these cook at different times it is easier to do them in 3 separate batches or use 3 baking sheets that you can take each one out when it is done.
Drizzle the vegetables with olive oil and a sprinkling of salt and pepper. Roast at 400 degrees, turning once. Bake until the vegetables are soft but not mushy (especially the zucchini) and falling apart. Let cool once done.
While the vegetables are in the oven, slice the tomatoes and bread (if needed) and ready the lettuce
Assembly and Cooking -
Spread the garlic mayo on each slice of your panino, add 2 slices of cheese. Top with the zucchini, bell pepper, and mushrooms.
Lightly butter or brush with olive oil each side of the panino and place on a heated grill pan, grill or panini maker. Grill and then flip and grill on the other side (not necessary with a panini maker) until cheese in melted.
Let cool slightly and then open up the panino on the side without the cheese. Add the sliced tomato and lettuce and the top with the other half of toasted bread again.
Slice and enjoy!
